Quick Description
Perfectly seared scallops coated in bold Cajun spices, finished with garlic butter, and served with a creamy, herby dipping sauce. Restaurant-quality in under 20 minutes.
Servings & Timing
- Servings: 3–4
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: ~20 minutes
Ingredients
For the Scallops
- 1 lb large sea scallops (patted dry)
- 1 tbsp olive oil
- 1 tbsp butter
- 2 cloves garlic, minced
- 1 tsp Cajun seasoning
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
For the Creamy Sauce
- ½ cup mayonnaise
- 2 tbsp Greek yogurt
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp dried herbs (parsley or dill)
- Pinch salt & pepper
Step-by-Step Instructions
1. Prep Scallops
- Pat scallops completely dry (important for a good sear)
- Season with Cajun seasoning, paprika, salt, and pepper
2. Sear Scallops
- Heat olive oil in a pan over medium-high heat
- Add scallops in a single layer
- Cook 2–3 minutes per side until golden crust forms
- Do not overcrowd or flip too early
3. Add Garlic Butter
- Add butter and garlic to the pan
- Spoon melted garlic butter over scallops for 1–2 minutes
4. Make Sauce
In a bowl, mix:
- Mayo
- Greek yogurt
- Lemon juice
- Dijon mustard
- Garlic powder
- Herbs, salt, and pepper
5. Serve
- Plate scallops
- Garnish with fresh parsley
- Serve with creamy sauce on the side
Additional Notes
- Dry scallops = crispy crust
- High heat is key for searing
- Don’t overcook or they turn rubbery
Variations
- Low-Calorie Sauce: Use all Greek yogurt
- Spicy Version: Add hot sauce or chili flakes
- Garlic Lovers: Add extra garlic butter
Storage
- Fridge: 1–2 days (best fresh)
- Reheat gently to avoid overcooking
