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Honey Garlic Cajun Scallops

1 - 2 lbs scallops

4 - 5 tbsp. butter

1 tbsp. honey

4 -5 cloves garlic, minced

1 tbsp lemon juice

1/2 tsp Brass Ring Cajun Spice

This is a recipe where things happen fast, so make sure you have all your ingredients close at hand and ready to go. Heat a medium size pan over medium to high heat. When hot, add butter, let it melt thoroughly. Once it starts bubbling, stir occasionally. Once it starts foaming, swirl and lift the pan, as if you were flipping a pancake (not too vigorously, gentle is better). Once the foam disappears, add the honey and stir until completely melted into the butter. Let bubble for 1 minute then add the garlic. Saute garlic for 1 minute, and then add the lemon juice. Caution: it will spit and splatter. Add scallops. Sprinkle with half of the BR Cajun Spice. Fry for 3 mins each side and then finish by broiling on low until carmelized and crispy. To serve, drizzle with the butter/honey/garlic mixture in the bottom of the pan and sprinkle with the remaining BR Cajun Spice.


3 mins each side is for toonie size scallops, 1 inch thick. If thicker, then add 1 min each side, if smaller, go 2.5 mins per side. The broil time depends on your oven 4 – 5 mins or until carmelized and crispy. The scallops should be just done, soft and succulent. Fry or broil any longer and they will be chewy.

Failure to brown the butter will result in sub-par flavour. Likewise, burning the butter would be equally disastrous.

Seems like a lot of hard work, but not really, and the reward will be worth it. Best scallops ever.


Total time including prep, approx. 15 mins.

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