In a bowl or food storage bag, toss scallops gently with the Cajun seasoning, 2 teaspoons olive oil, salt, and pepper. Refrigerate for about 1 hour.
Heat the 1 tablespoon olive oil and 2 teaspoons of butter in a large skillet over high heat. With tongs, arrange the scallops in the hot fat and cook for about 2 to 3 minutes on each side, or until nicely browned.
Serve as a first-course salad with Mimosa Dressing or serve with rice and steamed veggies for a delicious meal.
Serves 4 as a main dish or about 6 as a first course.
Bacon Wrapped Sea Scallops