# What You'll Need:
→ Scallops
01 - 1 pound large sea scallops, patted dry
02 - Salt, to taste
03 - Ground black pepper, to taste
04 - 2 tablespoons unsalted butter or neutral oil
→ Cajun Cream Sauce
05 - 1 tablespoon unsalted butter
06 - 1 garlic clove, finely minced
07 - 1/2 cup heavy cream
08 - 1 teaspoon Cajun seasoning
09 - Pinch ground cayenne pepper (optional)
10 - Salt, to taste
# Steps to Follow:
01 - Pat the sea scallops thoroughly dry with paper towels. Season both sides with salt and ground black pepper. In a large skillet over medium-high heat, melt 2 tablespoons butter or heat oil until shimmering. Arrange scallops in a single layer and sear without moving for about 2 minutes, or until the underside develops a golden crust. Flip and sear for another 2 minutes until just cooked through. Transfer scallops to a plate and cover loosely to keep warm.
02 - In the same skillet over medium heat, add 1 tablespoon unsalted butter and minced garlic. Sauté for about 1 minute until fragrant, being careful not to brown the garlic. Pour in heavy cream, then stir in Cajun seasoning, cayenne pepper if desired, and salt. Simmer the sauce for 2 to 3 minutes, stirring often, until slightly thickened.
03 - Return the seared scallops to the pan with the sauce. Gently turn scallops to coat them evenly in the cream sauce. Serve immediately, spooning extra sauce over the top.
