Seared Scallops with Cajun Aioli and Pineapple Salsa

scallops Collage

This is a 2 part post, you can see the recipe for the pineapple salsa here

Hello and happy Wednesday!!  For as long as I can remember my family has gone to happy hour at our favorite restaurant every Wednesday.  When Eric and I moved to Denver, we decided to sort of keep up with the tradition and do date night every Wednesday.  We figured it was a great way to explore our new city, as well as obviously, date night is always a good thing for a marriage.

I think a date night is really important, whether it’s with your spouse, boyfriend or girlfriend, or just a great friend.  Date night is always a good idea.  And in honor of date night, I’m giving you a really quick, easy and elegant recipe perfect for a date night at home.

First I’m going to break this recipe up into 2 posts.  The first is the seared scallops with the cajun aioli, the next post will be the pineapple salsa and tips to making a great fruit salsa.  Because there is a trick to it.

Ready?  To seared scallops we go.
scallopsOk that’s a lie, first we’re going to make the cajun aioli and the pineapple salsa.  The scallops take just a few minutes, so you want everything else prepped and ready to go.

Cajun Aioli

I’m not even sure if this is a recipe, it’s simply mayo, you need 1/2 tsp for each scallop.  A serving of 4-5 scallops is perfect per person, so 8-10 scallops for a date of 2 people.  First, do you know that there are 6 1/2 teaspoons in 1 tablespoon.  With this scenario you would only need about 1 1/2 to 2 tablespoons of mayo, so if you’re worried about the calories, it doesn’t add up too much.  The following recipe is enough for the suggested 8-10 scallops.

Cajun Aioli
Prep time
Total time
Serves: 2
  • 2 Tbls mayo
  • pinch each of garlic, onion, salt, pepper and cayenne
  1. Mix all ingredients together
Nutrition Information
Serving size: 1 Tbls Calories: 90

Ok now, on to the



You need to work with defrosted scallops.  Here’s the thing with scallops, they’re wet.  Is this obvious since they come out of the ocean?  Maybe.  But seriously, they’re like really wet.  In order to get a great crispy brown sear, you need to dry them off.  So place them between two thick layers of paper towels and place a light weight on top, like a plate.  Let sit for a few minutes.  If you need to change out the paper towels, do so.  I changed out the paper towels twice.

After 5 or so minutes, put on pan on medium high heat with a bit of olive oil.  Let sit for about 30 seconds to get nice and hot.  While oil is heating, set a timer for 90 seconds.  I use my microwave timer which is conveniently above the stove.  Gently place the scallops in the pan, one at a time.  It helps to start at the top and place in a clockwise circle, that way, when you go to flip, you know where to start first.  Thank you Gordon Ramsey for that tip!  As soon as all scallops are in the pan, hit start on your timer.  DO NOT TOUCH for the 90 seconds.  When the time is up, start gently flipping, and reset that clock, 90 seconds on the next side.  When the 90 seconds is up, remove the scallops from the pan.  Top with a small dollop of the cajun aioli and a spoonful of the pineapple salsa.  Eat and enjoy!

scallops 2


Scallops are 35 calories a piece.  For the suggested serving of 5, you’re looking at 175 calories.  With 1/2 tsp of aioli and just under 1 Tbls of salsa per scallop, you’re at 55 calories per scallop, or 275 calories for 5.

Now go pour yourself a glass of wine and have a fantastic date!



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One Response to Seared Scallops with Cajun Aioli and Pineapple Salsa

  1. Miz Helen says:

    We will love your Scallops and your Pineapple Salsa looks amazing! Hope you are having a great day and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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