Seared Scallops in a Cajun Mustard Cream Sauce


1 pound sea scallops (about 1 inch thick)
2 teaspoons cajun seasoning
1/2 tablespoon butter
1/2 tablespoon oil
1 clove garlic, chopped
1/2 cup heavy/whipping cream
1 tablespoon dijon mustard
2 teaspoons cajun mustard (or grainy mustard)
1 tablespoon lemon juice
salt and pepper to taste
1 tablespoon parsley, chopped


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