# What you'll need:
→ Scallops
01 - 1 pound large sea scallops, dry-packed
02 - Salt
03 - Freshly ground black pepper
04 - 1 tablespoon olive oil
05 - 2 tablespoons unsalted butter, divided
→ 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 Parmesan cheese, finely grated
13 - 1 teaspoon lemon juice
14 - Salt, to taste
15 - Fresh parsley, chopped, for garnish
16 - Splash of white wine or seafood broth (for deglazing, optional)
# Method:
01 - Pat sea scallops thoroughly dry with paper towels and allow them to rest at room temperature for 15 to 20 minutes.
02 - Season scallops on both sides with salt and freshly ground black pepper.
03 - Heat olive oil and one tablespoon of unsalted butter in a heavy cast iron skillet over medium-high heat. Place scallops in the skillet and sear for 2 to 3 minutes on the first side until golden brown. Flip and cook an additional 1 to 2 minutes until opaque and lightly browned. Transfer scallops to a plate and set aside.
04 - Reduce heat to medium and add one tablespoon unsalted butter and the minced garlic to the skillet. Sauté for 30 seconds until fragrant.
05 - Deglaze the skillet by adding a splash of white wine or seafood broth, scraping up any browned bits from the bottom.
06 - Pour in heavy cream, Cajun seasoning, smoked paprika, and optional cayenne. Stir and simmer for 2 to 3 minutes, allowing flavors to combine.
07 - Stir in Parmesan cheese and lemon juice. Simmer until the sauce has thickened slightly.
08 - Return scallops to the pan, gently spoon the sauce over, and warm through for 1 minute. Garnish with chopped parsley and serve immediately.
