Cajun-Spiced Fried Scallops with Creamy Remoulade

From Louisiana's Cajun tradition comes a quick fry that locks spice into tender sea scallops. Buttermilk and a cornmeal crust meet a creamy remoulade brightened with horseradish and capers.

Serves 4 · 20 min prep · 15 min cook

Estimate for one serving

• 420 cal
• 28g protein
• 22g carbs
• 26g fat
• 3g fiber

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Ingredients

• 1 1/4 lb dry sea scallops
• 3/4 cup buttermilk
• 2 Tbsp Cajun seasoning
• 3/4 cup all-purpose flour
• 1/4 cup cornmeal
• 1 tsp kosher salt
• 3 cups neutral frying oil
• 1/2 cup mayonnaise
• 1 Tbsp Dijon mustard
• 1 tsp prepared horseradish
• 1 Tbsp capers
• 2 Tbsp chopped dill pickle
• 1 Tbsp fresh lemon juice
• 1 tsp hot sauce
• 1/2 tsp smoked paprika
• 2 Tbsp chopped fresh parsley
• for serving lemon wedges

Instructions

1. 1Pat scallops completely dry and pull off any remaining side muscles. Place them in a bowl with the buttermilk and half the Cajun seasoning; toss gently and let sit 15 minutes at room temperature.
2. 2Stir together the flour, cornmeal, remaining Cajun seasoning, and salt in a wide shallow dish. Lift each scallop from the buttermilk, letting excess drip off, then dredge thoroughly in the seasoned flour-cornmeal mix, pressing so the coating sticks.
3. 3Set a heavy skillet or Dutch oven over medium-high heat and add oil to a depth of about 1 1/2 inches; heat to 350°F. Fry scallops in batches without crowding, turning once, until the crust is deep golden and the centers are just opaque, about 2 minutes per side.
4. 4Drain the fried scallops on a wire rack and immediately dust with a pinch more Cajun seasoning if desired. Hold in a low oven while you finish frying and make the sauce.
5. 5For the remoulade, stir mayonnaise, Dijon, horseradish, drained and chopped capers, chopped pickle, lemon juice, hot sauce, smoked paprika, and parsley together in a small bowl until fully combined and speckled. Taste and adjust salt or heat.
6. 6Spoon the remoulade into a serving bowl or drizzle artfully on a platter. Pile the hot fried scallops beside or on top of the sauce.
7. 7Scatter extra parsley over the plate and nestle lemon wedges the edges so guests can brighten each bite.
8. 8Serve right away as a shareable appetizer or potluck centerpiece while the scallops are still shatteringly crisp and the remoulade is cool and creamy.