# Components:
→ Scallops
01 - 1 pound large dry-packed sea scallops
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 - Optional: splash of white wine or seafood broth for deglazing
# Method:
01 - Pat the sea scallops thoroughly dry using paper towels. Let them stand at room temperature for 15–20 minutes to ensure even searing.
02 - Sprinkle both sides of the scallops with salt and freshly ground black pepper.
03 - Heat olive oil and 1 tablespoon butter in a cast iron skillet over medium-high heat. Add the scallops in a single layer without crowding. Sear for 2–3 minutes on the first side until a golden crust forms. Flip and cook for an additional 1–2 minutes. Remove scallops from the skillet and set aside.
04 - Reduce heat to medium. Add 1 tablespoon butter to the skillet. Once melted, add minced garlic and sauté for 30 seconds until fragrant.
05 - Deglaze the skillet with a splash of white wine or seafood broth, scraping up browned bits with a spatula. Pour in heavy cream, then stir in Cajun seasoning, smoked paprika, and cayenne pepper. Simmer for 2–3 minutes.
06 - Add grated Parmesan and lemon juice to the sauce. Simmer, stirring, until the cheese melts and sauce is slightly thickened.
07 - Return the seared scallops to the skillet and spoon cream sauce over each scallop. Warm through briefly, garnish with chopped fresh parsley, and serve immediately.
