• To start off, make the homemade Cajun seasoning (recipe below) and the basil chimichurri. Add the basil and garlic clove to a food processor and pulse until finely chopped. Transfer to a small bowl and mix in the olive oil, vinegar, lemon essential oil drops and a dash of salt and pepper until all combined. Set aside.
• To prepare the scallops, pat the scallops dry with a paper towel and then toss them in a bowl with 2 tablespoons of the Cajun seasoning. Set aside.
• In a large saucepan on medium-low heat, add the butter to the pan and sweat the garlic and onions for about 10 minutes. Slowly stir in the flour and continue to cook until the roux is darker in color, about 25 minutes. When the roux is dark enough stir in the milk and then slowly stir in the seafood stock until all is well combined. Add in the white wine, tomato paste and sugar and Cajun seasoning. Let simmer for about 15 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions, until al dente. Just before draining, remove about 1 cup of the pasta cooking water. Drain the pasta.
• While that happens, heat the 3 tablespoons of butter in a large saucepan over medium heat, cooking until the butter begins to brown, about 5 minutes. Add the scallops and sear on both sides until browned, about 2-3 minutes. Remove the scallops from the skillet to a plate
• Divide pasta to plates and add the chimichurri, seared scallops and extra basil for garnish. Enjoy!

Essential Oil Cajun Seasoning

• Mix together in a small bowl 2 teaspoons salt, 2 teaspoons garlic powder, 2 teaspoons paprika, 1 teaspoon smoked paprika, 1 teaspoon ground black pepper, 1 teaspoon onion powder, 1 teaspoon cayenne, 1 teaspoon oregano, 1 teaspoon thyme and 1/2 teaspoon red pepper flakes (optional.) Add in 2 drops of black pepper and thyme essential oil and 1 drop oregano.