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Seared Scallops In Garlic Cajun Butter Sauce

This easy homemade dish features tender seared scallops in a rich garlic Cajun butter sauce, perfect for impressing guests or a cozy weeknight dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Cajun, Seafood
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb sea scallops, patted dry About 12 large scallops
  • 1/2 teaspoon salt Plus extra to taste
  • 1/4 teaspoon freshly ground black pepper Plus extra to taste
  • 2 tablespoons olive oil Or another high smoke-point oil
Sauce Ingredients
  • 4 tablespoons unsalted butter Room temperature
  • 2 tablespoons olive oil or ghee Optional for richer butter flavor
  • 4 cloves garlic, minced
  • 1 teaspoon Cajun seasoning Store-bought or homemade
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes Optional for extra heat
  • 2 tablespoons fresh lemon juice About 1 small lemon
  • 1 tablespoon chopped fresh parsley Plus extra to garnish
  • 2 tablespoons dry white wine or low-sodium chicken/vegetable broth Optional — deglazes pan nicely
For Serving
  • Lemon wedges, for serving
  • Cooked linguine, cauliflower rice, creamy grits, sautéed greens, or crusty bread Optional serving suggestions

Method
 

Preparation
  1. Pat scallops dry with paper towels and remove the small side muscle if still attached. Season both sides lightly with salt and pepper.
Cooking Scallops
  1. Place a large stainless-steel or cast-iron skillet over medium-high heat. Add olive oil and heat until shimmering but not smoking.
  2. Add scallops to the hot skillet in a single layer, not touching. Cook untouched for 2–3 minutes until the bottom is golden brown.
  3. Flip scallops and cook 1.5–2 minutes more until opaque and just firm. Remove scallops to a plate and tent loosely with foil to keep warm.
Making the Sauce
  1. Reduce heat to medium and add butter (and oil or ghee if using) to the same skillet. Allow butter to melt and foam, scraping up brown bits from the pan.
  2. Stir in minced garlic and cook until fragrant, about 30–45 seconds. Add Cajun seasoning, smoked paprika, and red pepper flakes — stir for another 20–30 seconds.
  3. Pour in white wine or broth to deglaze the pan; simmer to reduce slightly. Stir in lemon juice and chopped parsley. Adjust salt, pepper, or Cajun seasoning to taste.
  4. Return scallops to the pan for 30–60 seconds to warm through and coat with sauce. Do not overcook.
Serving
  1. Plate scallops and spoon extra sauce over them. Garnish with extra parsley and lemon wedges. Serve with your chosen side.

Notes

For best results, pat scallops dry and avoid overcrowding the pan. Keep sauce in an airtight container and refrigerate scallops separately for best texture.