Ingredients:

  • 1 lb Large Sea Scallops
  • 1.5 tbsp Avocado oil
  • 1 tbsp Unsalted butter
  • 1 cup Heavy cream
  • 2 cloves Garlic, minced fine
  • 1 tbsp Cajun seasoning
  • 1 tsp Worcestershire sauce
  • 0.5 tsp Smoked paprika
  • 1 tbsp Fresh lemon juice
  • 2 tbsp Fresh parsley, chopped
  • 0.25 tsp Kosher salt
  • 0.25 tsp Black pepper

Instructions:

  1. Dry the seafood. Pat the 1 lb Large Sea Scallops with paper towels until they feel completely matte and dry. Note: Surface moisture creates steam, which prevents browning.
  2. Season simply. Sprinkle 0.25 tsp Kosher salt and 0.25 tsp black pepper on both sides of the scallops.
  3. Heat the pan. Add 1.5 tbsp avocado oil to the skillet and heat until the oil shimmers and barely wisps smoke.
  4. Sear the first side. Place scallops in the pan, leaving space between each. Cook 2 mins until a deep golden crust forms.
  5. Flip and finish. Turn the scallops over and cook another 1-2 mins. Note: They should feel slightly firm but still have some give.
  6. Rest the scallops. Remove them to a plate and lower the heat to medium low.
  7. Sauté the aromatics. Add 1 tbsp unsalted butter and 2 cloves garlic. Cook 1 min until the garlic smells fragrant and golden.
  8. Build the sauce. Stir in 1 cup heavy cream, 1 tbsp Cajun seasoning, 1 tsp Worcestershire sauce, and 0.5 tsp smoked paprika.
  9. Thicken the cream. Simmer for 2-3 mins until the sauce coats the back of a spoon.
  10. Final marriage. Stir in 1 tbsp lemon juice and 2 tbsp parsley, then return the scallops to the pan just until they are warmed through.