Savor delightful seared scallops smothered in a zesty Cajun cream sauce Perfect for seafood lovers craving a spicy kick

Scale

1 pound sea scallops

Salt and Pepper, to taste

2 tablespoons olive oil

2 tablespoons unsalted butter

3 cloves garlic, minced

1 cup heavy cream

2 tablespoons Cajun seasoning

2 tablespoons lemon juice

Chopped fresh parsley, for garnish

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Start by patting the scallops dry with paper towels. Season generously with salt and pepper.

Heat olive oil in a large skillet over medium-high heat until it shimmers.

Sear the scallops for about 2-3 minutes on each side until they develop a golden crust. Remove from skillet and set aside.

In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and sauté until fragrant.

Pour in heavy cream and add Cajun seasoning. Stir and cook for about 3-5 minutes, allowing the sauce to thicken slightly.

Stir in lemon juice and return scallops to the skillet, spooning sauce over them.

Serve the scallops on plates, drizzle with extra sauce, and garnish with chopped parsley and basil.