1. Begin by patting the scallops dry with kitchen paper — this is crucial. Moisture is the enemy of a good sear, and I remember Mum’s gentle scolding whenever I rushed this step.
2. In a small bowl, combine the Cajun seasoning, smoked paprika, cayenne, garlic powder, onion powder, salt, and pepper. This mixture is like a sprinkle of warmth and sunshine that’ll bring your scallops to life.
3. Lightly dust the scallops with the spice blend on both sides. Don’t overdo it; the goal is to enhance, not overwhelm.
4. Heat the olive oil or butter in a heavy-bottomed skillet over medium-high heat. When the oil shimmers and just begins to smoke, it’s ready. I often imagine the sizzle as the beginning of a story unfolding in the pan.
5. Carefully place the scallops in the pan, leaving space between them. They should hiss softly — that’s the sound of magic in motion. Sear for about 2 minutes on the first side, without moving them. You’re looking for a golden crust, the kind that makes you smile.
6. Flip the scallops gently with a spatula and sear the other side for another 1 to 2 minutes. They should feel firm but still springy to the touch — overcooking is a common mistake, and I’ve learned it the hard way.
7. Remove the scallops from the pan and transfer to a warm plate. Squeeze fresh lemon juice over the top and scatter chopped parsley or chives if using.

One of my favourite memories is serving these scallops on a blustery Sunday afternoon, the windows steamed up and the kitchen filled with the smell of sea air and spice. It’s a dish that invites you to slow down and savour each bite.