Asian Cajun Scallops

• 2 teaspoons Olive Oil
• 1 whole Sweet Onion, Sliced
• 2 teaspoons Cajun Seasoning
• 1 teaspoon Ground Black Pepper
• 2 bags (about 6 Oz. Bag) Baby Spinach Leaves
• 2 teaspoons Butter
• 3 cloves Garlic, Minced
• 1 pound Sea Scallops
• 1 Tablespoon Sriracha Hot Sauce
• 2 Tablespoons Soy Sauce
• 3 pinches Sesame Seeds (optional)

1. Heat oil in a large nonstick saute pan over medium high heat.
2. Add onions, cajun powder, and black pepper to the pan and saute for 6-8 minutes, adding spinach midway through.
3. Then add butter and garlic and cook for about a minute.
4. Try to move vegetables to side of pan to make room for scallops (or remove from the pan and set aside).
5. Add scallops, sprinkling with Sriracha and soy sauce.
6. Sear on 1 side for about 1 minute and then stir around with the vegetables (if they are still in the pan), keeping them moving about every 30 seconds, until cooked through.
7. They should be cooked through in about 4 minutes total.
8. If you removed your vegetables, add them back into combine with the scallops.
9. Serve immediately and sprinkle with sesame seeds.

olive oil, sweet onion, cajun seasoning, ground black pepper, butter, garlic, hot sauce, soy sauce, sesame seeds

Taken from tastykitchen.com/recipes/main-courses/asian-cajun-scallops/ (may not work)