Ingredients:

  • 1 lb Large Sea Scallops (Dry-Packed U10 or U12)
  • 1 tbsp high-smoke point oil (Avocado or Grapeseed)
  • 2 tbsp unsalted butter, divided
  • 1/2 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 cloves garlic, minced
  • 3/4 cup heavy cream
  • 1.5 tbsp low-sodium Cajun seasoning
  • 1 tsp Worcestershire sauce
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, finely chopped

Instructions:

  1. Remove the side muscle from the scallops. Pat the scallops bone-dry using triple-layered paper towels and let them sit for 5 minutes to ensure maximum surface dryness.
  2. Heat a cast iron or stainless steel skillet over medium-high heat with the oil until it begins to shimmer. Season scallops with salt and pepper immediately before placing in the pan.
  3. Place scallops in the pan in a clockwise pattern. Sear undisturbed for 2 minutes. Flip, add 1 tablespoon of butter, and sear for an additional 60–90 seconds. Remove scallops to a warm plate.
  4. In the same pan over medium heat, add the remaining tablespoon of butter and minced garlic. Sauté for 30 seconds until fragrant.
  5. Stir in the heavy cream, Cajun seasoning, and Worcestershire sauce. Whisk constantly for 2–3 minutes until the sauce thickens and coats the back of a spoon.
  6. Turn off the heat and stir in the fresh lemon juice. Plate the sauce first, nestle the scallops on top, and garnish with fresh parsley.