Jim s Special Cajun Scallops

2 cups Italian-seasoned bread crumbs

1 cup finely grated Parmesan cheese

2 tablespoons blackening seasoning (such as Chef Paul Prudhomme s Blackened Redfish Magic®)

2 pounds sea scallops

1 cup heavy cream

¾ cup butter

Combine the bread crumbs, Parmesan cheese, and blackened seasoning in a large, resealable plastic bag.

Dip the scallops into a bowl of heavy cream to coat.

Place the scallops one at a time into the plastic bag; shake to coat with the seasoning mixture.

Place the breaded scallop on a plate and repeat with the remaining scallops.

Melt the butter in a large skillet over medium high heat.

Pan fry the scallops until golden brown, about 2 minutes on each side.