Cajun Seafood Platter
A showstopping mix of blackened shrimp, pan-seared scallops, and crispy catfish with bold Cajun spices. Impressive enough for company, ready in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 385
- Protein
- 48g
Ingredients
- 2 teaspoons sweet paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
- ¾ teaspoon kosher salt
- 8 ounces large shrimp, peeled and deveined
- 6 ounces large sea scallops, side muscle removed
- ½ pound catfish fillets, skin removed
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1 whole fresh lemon
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 1 teaspoon hot sauce (optional)
Instructions
- 1
Make the Cajun spice blend. In a small bowl, whisk together 2 teaspoons sweet paprika, 1 teaspoon cayenne pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 0.5 teaspoon dried thyme, 0.5 teaspoon dried oregano, 0.5 teaspoon black pepper, and 0.75 teaspoon kosher salt. Set aside.
- 2
Pat 8 ounces of large shrimp completely dry with paper towels — removing moisture is essential for a good sear and allows the spices to adhere properly. Season evenly on both sides with about one-third of the spice blend.
- 3
Pat 6 ounces of large sea scallops dry as well. Season them with another third of the spice blend, coating both flat sides evenly.
- 4
Cut the 0.5 pound catfish fillet into two equal portions. Season both pieces generously with the remaining spice blend, rubbing it into both sides. Let the seasoned seafood sit at room temperature for 5 minutes so the spices fully hydrate.
- 5
Cut the fresh lemon in half and set aside. Roughly chop 0.25 cup of fresh flat-leaf parsley for garnish.
- 6
Set a 12-inch cast iron skillet or stainless steel skillet over medium-high heat. Let it preheat for 2 minutes until a drop of water dances and evaporates on contact — this ensures a proper sear.
- 7
Add 1 tablespoon of extra-virgin olive oil to the hot skillet. Once it shimmers and just begins to smoke, lay the catfish pieces in carefully, skin-side up. Do not move them for 4 minutes — you want a caramelized, golden crust to form. The fish will darken and smell wonderfully smoky.
- 8
Flip each catfish fillet and cook for another 2-3 minutes until the second side is golden and the thickest part flakes easily when poked with a fork. Transfer to a plate.
- 9
Add 1 tablespoon of extra-virgin olive oil to the same skillet. Once shimmering, add the seasoned shrimp in a single layer. Let them cook undisturbed for 2 minutes until the edges turn bright pink and opaque. Shake the pan and cook for 30 seconds more until the shrimp are just cooked through and still tender. Transfer to the plate with the catfish.
- 10
Add 1 tablespoon of extra-virgin olive oil and 1 tablespoon of unsalted butter to the skillet. Once the butter foams and the pan is very hot, place the seasoned scallops flat-side down in a single layer — do not crowd them. Let them sear undisturbed for 2 minutes until a golden, caramelized crust forms. This brown crust is pure flavor.
- 11
Flip the scallops and cook for 1 minute more on the second side. They should be opaque throughout but still tender — do not overcook or they will become tough and rubbery. Transfer to the plate.
- 12
Arrange the catfish, shrimp, and scallops on a large serving platter or divide between two dinner plates, grouping each type of seafood together for an elegant presentation.
- 13
Drizzle 1 tablespoon of unsalted butter (melted in the residual heat from the pan, if possible) over all the seafood. Squeeze fresh lemon juice over everything — the brightness cuts through the richness and enhances the seafood flavors.
- 14
Scatter 0.25 cup of fresh flat-leaf parsley over the platter. Serve immediately while everything is hot, with additional lemon wedges on the side. Offer hot sauce if desired.
Tools you’ll need
- small mixing bowl
- whisk
- paper towels
- 12-inch cast iron skillet or stainless steel skillet
- fish spatula or slotted turner
- large serving platter or dinner plates
- instant-read thermometer (optional but helpful)
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