Cajun Scallops

Executive Chef Andre Rocke of Prime Restaurant whips up these spicy scallops in red pepper olive salsa. We live for his raisin & mint combination that works so flawlessly together.

We are using Ocean Delight’s 12oz Large 20-30 Sea Scallops.

For the full recipe check our site:
Visit us for all your seafood groceries at: 307 Fernandes Business Centre Eastern Main Rd. Trinidad


  • 2 tbsp. Olive oil
  • 1 tbsp. Cajun Spice Powder
  • Salt & Pepper to taste


Red Pepper Olive Salsa

  • 1 Roasted Red Pepper
  • 2 tbsp. Olive oil
  • 1 tsp Cumin
  • ½ tsp Cinnamon
  • ¼ cup Black olives
  • ¼ cup Diced Red onions
  • 2 tbsp. Chadon Beni
  • 2 tbsp. Raisins
  • 1 tbsp. Mint
  • 1 tbsp. Lemon juice
  • Salt & Pepper to taste


    1. Coat scallops with Cajun powder
    2. Heat 2 tbsp olive oil in a frying pan
    3. Add scallops to pan and sear on all sides until cooked through
    4. Remove scallops
    5. Add Salsa ingredients except chadon beni, mint , lemon juice
    6. Quickly sauté ingredients do not overcook
    7. Remove from heat
    8. Add Chadon Beni, mint, lemon juice, salt & pepper
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