Ingredients:

  • 8 large sea scallops, patted dry (approximately 225g / 8oz)
  • 1 tablespoon olive oil (15 ml)
  • 1 tablespoon unsalted butter (14g)
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon unsalted butter (14g)
  • 1 small shallot, minced (approximately 30g / 1oz)
  • 2 cloves garlic, minced
  • 1/2 teaspoon Cajun seasoning (such as Tony Chachere's)
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1/4 teaspoon smoked paprika
  • 1/4 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio) (60 ml)
  • 1/2 cup heavy cream (120 ml)
  • 1 tablespoon chopped fresh parsley, for garnish
  • 1 tablespoon lemon juice

Instructions:

  1. Pat scallops very dry with paper towels. Season generously with salt and pepper.
  2. Melt butter in a small saucepan over medium heat.
  3. Add shallots and cook until softened.
  4. Add garlic and cook until fragrant.
  5. Stir in Cajun seasoning, cayenne pepper, and smoked paprika.
  6. Deglaze with white wine, scraping up any browned bits from the bottom of the pan.
  7. Reduce heat to low and stir in heavy cream. Simmer gently until slightly thickened.
  8. Stir in lemon juice. Taste and adjust seasonings as needed. Keep warm.
  9. Heat olive oil and butter in a large skillet over medium-high heat until shimmering.
  10. Carefully place scallops in the skillet, leaving space between each scallop.
  11. Sear for 2-3 minutes per side, or until golden brown and cooked through.
  12. Spoon Cajun cream sauce onto plates.
  13. Top with seared scallops.
  14. Garnish with fresh parsley.
  15. Serve immediately.