Ingredients

1 teaspoon olive oil

1 large red onion, thinly sliced and separated into rings

1 teaspoon Cajun seasoning

1/2 teaspoon ground black pepper

1 teaspoon butter

1 garlic clove

3/4 pound fresh scallops

2 teaspoons Rippin’ Red Forbidden Angel  Habanero Sauce

Preparation

Heat oil in a cast-iron skillet over high heat. Add onion, Cajun seasoning, and pepper; sauté 3 minutes. Add butter and garlic; sauté 30 seconds. Add scallops; cook 1 minute or until browned. Sprinkle with Rippin’ Red Forbidden Angel Habanero Sauce; turn. Cook 3 minutes or until done.