Garlic scallops with spicy mayo dip

20 Fresh scallops
7 Cloves garlic sliced
2 Pinches pepper
5 Tbsp olive oil
1 Tbsp pepper

1 Cup mayo
1.5 Tbsp Cajun seasoning
1 Tsp hot sauce
1 Tsp Chili powder
1 Pinch Cayenne pepper
1 Tbsp Lemon juice

1 Hour before serving scallops combine all ingredients for mayo sauce and mix well. Store in fridge to allow flavors to combine. Serve chilled.

Wash scallops in cold water, carefully, they will tear, they are soft. In large bowl GENTLY toss scallops with olive oil, garlic and pepper. Let sit for up to 10 minutes outside of fridge or 2 hours in fridge. Heat non stick sauté pan over medium heat with 1 tablespoon butter* and 1 tablespoon olive oil from marinade. When butter and oil combine GENTLY place scallops flat side down. Cook until scallops caramelize on the bottom and begin to brown about 1/8 inch down the side. GENTLY flip scallop and repeat on second side. Add reserved garlic and oil from marinade at this point. Do not add it sooner you will burn your garlic. You want the center to still appear clear while the flat sides are caramelized. Remove from heat and serve immediately with sauce.

*Your butter and oil might brown, this is fine.

(See that center one there on the left, thats what happens if you aren't GENTLE with your scallops, they tear)

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