Ingredients
Scale
- 12 large sea scallops, patted dry
- 2 teaspoons Cajun seasoning (store-bought or homemade blend)
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 garlic clove, minced
- 1 teaspoon freshly squeezed lemon juice
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: chopped fresh parsley for garnish
Substitution suggestions: If you can’t find sea scallops, bay scallops work well but adjust cooking time slightly as they’re smaller. For a dairy-free version, swap butter for more olive oil or a plant-based alternative. If Cajun seasoning isn’t handy, a mix of smoked paprika, cayenne, garlic powder, and dried oregano can easily replace it.
Instructions
- Begin by gently rinsing your scallops under cold water and patting them thoroughly dry with paper towels. This step is key — wet scallops won’t sear properly and will steam instead. I remember my mum always saying, “A dry scallop is a happy scallop,” and she was right.
- Sprinkle the Cajun seasoning evenly over both sides of each scallop. Don’t be shy—this spice blend is the heart of the dish and brings a lovely warmth.
- Heat the olive oil in a heavy-bottomed skillet over medium-high heat. You want the pan hot enough that the scallops will hiss when they hit the surface.
- Add the scallops to the pan, spacing them out so they don’t touch. Let them cook undisturbed for about 2 minutes on the first side. You’re looking for a deep golden crust — resist the temptation to move them around.
- Flip the scallops carefully using tongs or a thin spatula. Add the butter and minced garlic to the pan. As the butter melts and foams, spoon it over the scallops to baste them, infusing them with that lovely garlicky richness. Cook the second side for another 1-2 minutes; the scallops should feel firm but still springy to the touch.
- Remove the scallops from the pan and transfer them to a warm plate. Drizzle with the lemon juice and season with salt and pepper to taste.
- Garnish with fresh parsley if you like, and serve immediately. The contrast between the spicy crust and the tender scallop inside is best enjoyed fresh and hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International