1 Prepare the Scallops
Pat the scallops completely dry using paper towels. Moisture prevents proper searing.
Remove the small side muscle if still attached.
In a bowl, mix Cajun seasoning, paprika, garlic powder, salt, and pepper.
Lightly coat scallops evenly with the seasoning blend.
2 Make the Herb Aioli
In a small bowl, whisk together mayonnaise, garlic, lemon juice, Dijon mustard, olive oil, chives, parsley, salt, and pepper.
Cover and refrigerate for at least 15 minutes to let flavors develop.
3 Sear the Scallops
Heat olive oil in a heavy skillet (cast iron works best) over medium-high heat until shimmering.
Place scallops in the pan without overcrowding.
Sear for 2–3 minutes per side without moving them. A golden crust should form.
Add butter during the last minute and spoon melted butter over the scallops.
Remove from heat and drizzle with lemon juice.
4 Serve
Plate scallops immediately and serve with chilled herb aioli on the side. Garnish with fresh parsley and an optional sprinkle of flaky sea salt.
Pro Tips for Perfect Searing
Use dry-packed scallops (avoid wet-packed for better caramelization).
Do not overcrowd the pan — cook in batches if necessary.
High heat is essential for achieving that restaurant-style crust.
Let scallops rest at room temperature for 10 minutes before cooking.
Serving Suggestions
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