Ingredients

Scale

1 lb sea scallops, patted dry

2 tbsp olive oil

Salt and black pepper, to taste

1/2 tsp smoked paprika

• For the Cajun butter sauce:

3 tbsp unsalted butter

3 cloves garlic, minced

1 tsp Cajun seasoning (or more to taste)

Juice of 1/2 lemon

1 tbsp chopped parsley (for garnish)

Instructions

1. Pat scallops very dry with paper towels. Season both sides with salt, pepper, and smoked paprika.

2. Heat olive oil in a large skillet over medium-high heat. When hot, add scallops and sear undisturbed for 1.5–2 minutes per side until golden brown and opaque. Remove from skillet and set aside.

3. Lower heat to medium and add butter to the same skillet.

4. Once melted, stir in garlic and Cajun seasoning. Sauté for 1 minute until fragrant.

5. Add lemon juice and stir to combine. Simmer briefly to thicken slightly.

6. Return scallops to pan and spoon sauce over to coat.

7. Serve immediately, garnished with parsley.

Notes

• Make sure scallops are dry and your pan is hot for the best sear.

• Serve over creamy grits, mashed potatoes, or pasta to soak up the sauce.

• You can swap Cajun seasoning with blackened spice or Old Bay.

Author: Mila Bryn
Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Cajun-Inspired

Nutrition

Serving Size: 6 scallops
Calories: 320
Sugar: 0g
Sodium: 540mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 28g
Cholesterol: 80mg

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