Ingredients:

  • 1 lb sea scallops (approximately 12–16 large scallops) (450g)
  • 1-2 tbsp Cajun seasoning (store-bought or homemade) (15-30 ml)
  • 1 tbsp olive oil (15 ml)
  • 1 tbsp unsalted butter (15g)
  • Salt and pepper, to taste
  • Lemon wedges, for serving
  • Fresh parsley, chopped (optional garnish)

Instructions:

  1. Pat scallops dry thoroughly with paper towels. Season both sides generously with Cajun seasoning. Add a light pinch of salt and pepper if your Cajun mix is salt-free.
  2. Heat a large skillet (preferably cast iron or stainless steel) over medium-high heat. Add olive oil and butter.
  3. Place scallops in the pan (flat side down) without overcrowding. Cook for 2–3 minutes per side or until a golden-brown crust forms and they release easily from the pan. Flip and cook another 2–3 minutes until just opaque in the center.
  4. Transfer to a plate, squeeze fresh lemon juice over the top, and garnish with chopped parsley if desired. Serve immediately.