Cajun Blackened Steak and Scallops with Creamy Spinach Mashed Potatoes

Place the cubed potatoes in a large pot and cover them with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Cook for about 15-20 minutes or until the potatoes are tender when pierced with a fork.
While the potatoes are boiling, heat the olive oil in a skillet over medium heat. Add the minced garlic and cook for about 1-2 minutes until fragrant. Add the chopped spinach and cook until wilted, about 3 minutes. Set aside.
Mash the Potatoes:

Drain the cooked potatoes and return them to the pot. Mash the potatoes with a potato masher or fork until smooth. Add the butter, heavy cream, and Parmesan cheese, and continue mashing until creamy and well combined.
Stir in the cooked spinach and garlic mixture. Season with salt and pepper to taste. Keep the mashed potatoes warm while you prepare the steak and scallops.
Cook the Steak:

Rub the ribeye steaks with Cajun seasoning, garlic powder, paprika, onion powder, salt, and pepper.
Heat a skillet over medium-high heat and add 1 tablespoon of olive oil. When the oil is hot, add the steaks to the pan. Sear each side for 4-5 minutes, or until the steaks reach your desired level of doneness (use a meat thermometer if needed). Remove the steaks from the skillet and let them rest for a few minutes before slicing.
Cook the Scallops:

Season the scallops with salt and pepper. In the same skillet, add 1 tablespoon of butter over medium-high heat. Once the butter is melted and sizzling, add the scallops. Sear the scallops for 2-3 minutes per side until golden brown and cooked through (the internal temperature should reach 120°F).
Assemble the Dish:

Serve the creamy spinach mashed potatoes as the base. Top with the sliced Cajun blackened steak and seared scallops. Garnish with freshly chopped parsley for a pop of color and added freshness.
Serving and Storage Tips