# Components:
→ Scallops
01 - 12 large sea scallops
02 - ½ teaspoon salt
03 - ½ teaspoon black pepper
→ For Searing
04 - 1 tablespoon olive oil
→ Sauce
05 - 2 tablespoons butter
06 - 3 garlic cloves, minced
07 - 1 tablespoon Cajun seasoning
08 - ¾ cup heavy cream
09 - ½ cup grated Parmesan cheese
10 - ½ teaspoon paprika
→ Garnish
11 - 1 tablespoon fresh parsley, chopped
# Method:
01 - Pat the scallops thoroughly dry with paper towels. Season both sides with salt and pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add the scallops in a single layer and sear for about 2 minutes per side, until a golden crust forms. Remove from skillet and set aside.
03 - Reduce heat to medium. Add butter to the same skillet and melt. Add minced garlic and cook for 30 seconds until fragrant.
04 - Stir in Cajun seasoning and paprika. Pour in the heavy cream and bring to a gentle simmer. Cook for 3–4 minutes, stirring occasionally, until slightly thickened.
05 - Add Parmesan cheese and stir until melted and the sauce is creamy. Taste and adjust seasoning if needed.
06 - Return the scallops to the pan. Spoon the sauce over them and warm through for about 1 minute. Garnish with chopped parsley. Serve immediately.
