Ingredients:

  • 1 lb sea scallops, patted dry
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 tsp Cajun seasoning
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 cup light cream
  • 1 tbsp Cajun seasoning
  • 1 tsp Worcestershire sauce
  • 1/2 tsp smoked paprika
  • 1 tbsp lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Lay the scallops on paper towels and press another towel on top to eliminate all surface moisture.
  2. In a small bowl, combine 1 tsp Cajun seasoning, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper; dust both sides of the scallops evenly.
  3. Set a 12-inch stainless steel or cast-iron skillet over medium-high heat. Add 1 tbsp olive oil and 1 tbsp butter, heating until the butter foams and just begins to brown.
  4. Place scallops in the pan, leaving space between each. Sear undisturbed for 2 minutes until a deep golden crust forms. Flip and sear for another 1-2 minutes until they reach an internal temperature of 145°F (63°C). Remove scallops immediately to a plate.
  5. In the same pan, melt 1 tbsp butter and sauté 3 cloves minced garlic for 30 seconds until fragrant.
  6. Stir in 1 cup light cream, 1 tbsp Cajun seasoning, 1 tsp Worcestershire sauce, and 1/2 tsp smoked paprika. Simmer for 2-3 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
  7. Stir in 1 tbsp lemon juice and 2 tbsp chopped parsley.
  8. Return the scallops to the pan for 30 seconds to glaze them in the sauce.