Spicy Cajun Fried Scallops with Remoulade

Serves 4 · 20 min prep · 12 min cook

Ingredients

• 1.5 lb large sea scallops
• 1 cup buttermilk
• 3 tbsp divided Cajun seasoning
• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1/2 tsp cayenne pepper
• 5 cups neutral oil for frying
• 1/2 cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp chopped capers
• 2 tbsp finely chopped dill pickles
• 1 tbsp fresh lemon juice
• 1 tsp hot sauce
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 2 sliced green onions
• 1 lemon lemon wedges

Instructions

1. 1Pat scallops dry. Whisk buttermilk with Cajun seasoning in a bowl, add the scallops, and marinate 15 minutes in the fridge for flavor and tenderness.
2. 2While they marinate, make the remoulade: stir together mayonnaise, Dijon, chopped capers, chopped pickles, lemon juice, hot sauce, garlic powder, paprika, and Cajun seasoning until smooth. Taste and adjust heat; chill.
3. 3In a shallow dish mix flour, cornstarch, remaining Cajun seasoning, and cayenne.
4. 4Heat oil in a Dutch oven to 370°F. Remove scallops from buttermilk, dredge completely in the spiced flour mixture, and shake off excess.
5. 5Fry scallops in small batches 2–2.5 minutes, turning once, until the crust is deep reddish-gold and very crisp and the centers are just opaque. Do not overcook.
6. 6Drain on a wire rack set over a sheet pan and immediately give them a light extra dusting of Cajun seasoning while hot so it sticks.
7. 7Transfer the fried scallops to a warm platter. Spoon some remoulade into a small bowl for dipping and scatter sliced green onions over the scallops.
8. 8Serve right away with lemon wedges and the remaining remoulade on the side so guests can dunk the spicy, crunchy scallops and taste the sweet brininess against the creamy, tangy sauce.