Ingredients
For the Seared Scallops
– 1½ lbs (680 g) large sea scallops
– 2 tablespoons olive oil
– 3 tablespoons unsalted butter
– 3 cloves garlic, minced
– 1 teaspoon Cajun seasoning
– ½ teaspoon smoked paprika
– ½ teaspoon garlic powder
– ¼ teaspoon onion powder
– ½ teaspoon black pepper
– ¼ teaspoon salt, or to taste
– ½ teaspoon dried parsley
– 1 tablespoon fresh lemon juice
– 1 tablespoon fresh parsley, chopped
For the Creamy Garlic Herb Sauce
– ½ cup mayonnaise
– ¼ cup sour cream
– 1 tablespoon fresh lemon juice
– 1 teaspoon Dijon mustard
– 1 clove garlic, finely minced
– 1 tablespoon fresh parsley, chopped
– ½ teaspoon dried dill
– ¼ teaspoon black pepper
– ¼ teaspoon salt
– 1 tablespoon milk, if needed for thinning
Instructions
1. Prepare the Scallops
1. Remove the scallops from their packaging.
2. If using frozen scallops, thaw completely in the refrigerator.
3. Remove the small side muscle if still attached.
4. Rinse only if needed, then pat thoroughly dry with paper towels.
5. Make sure the scallops are very dry because moisture prevents proper browning.
2. Season the Scallops
1. Place the scallops in a large mixing bowl.
2. Add Cajun seasoning, smoked paprika, garlic powder, and onion powder.
3. Sprinkle with black pepper and salt.
4. Add dried parsley.
5. Drizzle with olive oil.
6. Toss gently until the scallops are evenly coated.
3. Prepare the Creamy Garlic Herb Sauce
1. Add mayonnaise and sour cream to a small bowl.
2. Add fresh lemon juice and Dijon mustard.
3. Stir in minced garlic.
4. Add chopped parsley and dried dill.
5. Season with salt and black pepper.
6. Whisk until smooth and creamy.
7. Add a little milk if the sauce is too thick.
8. Cover and refrigerate while preparing the scallops.
4. Heat the Skillet
1. Place a large heavy skillet over medium-high heat.
2. Add olive oil and allow it to heat.
3. Make sure the pan is hot before adding the scallops.
4. Arrange the scallops in a single layer, leaving space between each piece.
5. Cook in batches if necessary.
5. Sear the Scallops
1. Cook the scallops for approximately 2–3 minutes on the first side without moving them.
2. Once a deep golden-brown crust forms, carefully flip them.
3. Add butter to the skillet.
4. Add minced garlic.
5. Spoon the melted garlic butter over the scallops.
6. Cook the second side for approximately 1–2 minutes, depending on their size.
7. The centers should become opaque and the scallops should reach 145°F (63°C).
8. Avoid overcooking because scallops can become rubbery.
6. Finish with Garlic Butter
1. Remove the skillet from the heat.
2. Add fresh lemon juice.
3. Sprinkle with fresh parsley.
4. Gently turn the scallops in the garlic butter.
5. Transfer to a serving plate.
7. Serve
1. Arrange the golden scallops in a serving bowl.
2. Place the chilled creamy garlic-herb sauce in a small dipping bowl.
3. Garnish with additional parsley and a little paprika.
4. Serve immediately while warm.
Enjoy these delicious scallops with lemon wedges, roasted vegetables, garlic bread, or a fresh salad!
Nutrition Information
Estimated per serving, including dipping sauce, based on 4 servings.
Nutrient Amount
Calories 350–410 kcal
Protein 28–32 g
Carbohydrates 4–6 g
Total Fat 23–28 g
Saturated Fat 8–10 g
Fiber 0–1 g
Sugar 1–2 g
Sodium 650–850 mg
Nutrition values are estimates and depend on scallop size, seasoning, butter, and dipping sauce ingredients.
Nut & Allergen Information
No nuts intentionally included
– Peanuts: Not included.
– Tree Nuts: Not included.
– Shellfish: Contains scallops, which are molluscan shellfish.
– Dairy: Contains butter and sour cream.
– Eggs: May be present in mayonnaise.
– Gluten/Wheat: Check Cajun seasoning and Dijon mustard labels.
– Soy: Check mayonnaise and packaged seasonings.
– Other Allergens: Check all packaged ingredients for cross-contact warnings.
Nut-Free Note: No peanuts or tree nuts are required for this recipe. Always check ingredient labels and prevent cross-contact if preparing food for someone with a serious nut allergy.
Q/S – Questions & Suggestions
Q: Can I use shrimp instead of scallops?
Yes! Large shrimp work wonderfully with the same Cajun garlic butter seasoning. Cook until pink, opaque, and safely cooked through.
Q: Can I use frozen scallops?
Absolutely! Thaw them completely in the refrigerator and pat them very dry before seasoning and cooking.
Q: Why are my scallops watery?
Scallops release moisture when they are wet or crowded in the pan. Pat them dry and cook in small batches.
Q: Can I make these scallops in an air fryer?
Yes! Preheat the air fryer to 400°F (200°C). Lightly coat the seasoned scallops with oil and cook for approximately 6–8 minutes, turning halfway through. Check that they reach 145°F (63°C).
Q: Can I make the dipping sauce ahead of time?
Yes! Prepare the sauce up to 2 days ahead and store it covered in the refrigerator.
Q: Can I make the scallops spicy?
Absolutely! Add cayenne pepper, extra Cajun seasoning, or red pepper flakes.
Q: Can I use lemon pepper seasoning?
Yes! Lemon pepper adds a bright citrus flavor that complements seafood beautifully.
Q: How do I prevent scallops from becoming rubbery?
Use a hot skillet, avoid overcrowding, and cook only until the centers are opaque and reach a safe internal temperature.
Q: Can I store leftover scallops?
Refrigerate promptly in an airtight container and consume within 3–4 days. Reheat gently to avoid overcooking.
Q: Can I freeze cooked scallops?
Freezing is possible, but the texture may become less tender. For the best quality, enjoy them freshly cooked.
Q: What should I serve with Cajun scallops?
They pair beautifully with garlic butter rice, mashed potatoes, roasted asparagus, steamed broccoli, pasta, or a fresh garden salad.
Chef’s Tips for Perfect Scallops
– Choose large, fresh or properly thawed sea scallops.
– Remove excess moisture before cooking.
– Use a hot skillet for a beautiful golden crust.
– Never overcrowd the pan.
– Add butter and garlic near the end to prevent burning.
– Finish with fresh lemon juice for brightness.
– Serve immediately for the best texture and flavor.
Final Result: Beautifully golden, tender, juicy scallops with a rich Cajun garlic butter coating, paired with a smooth and refreshing creamy herb dipping sauce. A delicious seafood appetizer that tastes just like restaurant-style gourmet cooking!