# What You'll Need:
→ Scallops
01 - 1 lb large sea scallops, dry-packed
02 - Salt, to taste
03 - Freshly ground black pepper, to taste
04 - 1 tablespoon olive oil
05 - 1 tablespoon unsalted butter
→ Cajun Cream Sauce
06 - 1 tablespoon unsalted butter
07 - 3 garlic cloves, minced
08 - 1 cup heavy cream
09 - 1 teaspoon Cajun seasoning
10 - 1/2 teaspoon smoked paprika
11 - 1/4 teaspoon cayenne pepper (optional)
12 - 1/4 cup grated Parmesan cheese
13 - 1 teaspoon lemon juice
14 - Salt, to taste
15 - Fresh parsley, chopped, for garnish
16 - Splash of white wine or seafood broth (optional, for deglazing)
# How to Make It:
01 - Pat the scallops thoroughly dry with paper towels. Allow them to rest at room temperature for 15 to 20 minutes to ensure even searing.
02 - Season both sides of the scallops lightly with salt and freshly ground black pepper.
03 - Heat olive oil and 1 tablespoon of unsalted butter in a cast-iron skillet over medium-high heat until shimmering. Place scallops in the pan, searing for 2 to 3 minutes on one side until deeply golden and caramelized. Flip and cook for an additional 1 to 2 minutes. Transfer scallops to a plate and set aside.
04 - Reduce heat to medium. Add 1 tablespoon unsalted butter and minced garlic to the skillet. Sauté for approximately 30 seconds, until fragrant.
05 - Pour in a splash of white wine or seafood broth to deglaze, scraping up any browned bits with a wooden spoon.
06 - Stir in heavy cream, Cajun seasoning, smoked paprika, and cayenne. Bring to a gentle simmer for 2 to 3 minutes, allowing flavors to meld.
07 - Mix in grated Parmesan cheese and lemon juice, continuing to simmer until the sauce thickens slightly.
08 - Return seared scallops to the skillet and gently spoon the cream sauce over them. Reheat briefly, garnish with freshly chopped parsley, and serve immediately.
