Cajun Scallops and Old Bay Potatoes

There’s nothing quite like Maryland’s pride and joy — Old Bay — working in a Cajun dish. You will want these potatoes for breakfast the next morning too.

Ingredients

Scallops

1 tsp neutral oil (such as canola or grapeseed)

1 large red onion, thinly sliced and separated into rings

1 tsp Cajun seasoning

1/2 tsp freshly ground black pepper

1 tsp unsalted butter

1 garlic clove, minced

1 lb large dry-packed sea scallops, patted dry

1–2 tsp hot sauce

Potatoes

6–8 medium potatoes, skins on

2 tbsp olive oil

1/2 cup red onion, chopped

2 tsp Old Bay seasoning

Kosher salt and freshly ground black pepper, to taste

1/4 cup Parmesan, freshly grated

Fresh flat-leaf parsley, roughly chopped, for serving

Preparation

1. Preheat the oven to 425°F. Place the potatoes in a large pot of generously salted cold water and bring to a boil over high heat. Cook until easily pierced with a fork but still holding their shape, about 20 minutes. Drain and let cool until handleable, then cut into bite-sized cubes.

2. Spread the cubed potatoes and red onion in a single layer on a lightly oiled rimmed baking sheet. Drizzle with the olive oil and toss to coat. Season with salt, pepper, and Old Bay and toss again. Spread back into a single layer and sprinkle evenly with the Parmesan.

3. Roast for 25–30 minutes, stirring halfway through, until deeply golden and crispy.

4. Heat the neutral oil in a large cast-iron skillet over high heat until smoking. Add the onion, Cajun seasoning, and pepper and cook, stirring, for 3 minutes. Add the butter and garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the scallops flat-side down in a single layer and sear without moving for 90 seconds, until a deep golden crust forms. Sprinkle with the hot sauce, flip, and cook for 30 seconds more. Serve immediately over the potatoes, scattered with fresh parsley.

Notes

Inspired by My Recipes.