Crispy Cajun Garlic Butter Scallops with Creamy Herb Aioli

A flavorful seafood dish with golden crispy scallops coated in Cajun spices, finished with garlic butter and served with a fresh herb aioli dip.

⏱️ Time

• Prep Time: 10 minutes

• Cook Time: 8 minutes

• Total Time: 18 minutes

🍽️ Servings

2–3 servings

🛒 Ingredients

For the Scallops

• 1 lb sea scallops (side muscle removed)

• 2 tbsp olive oil

• 2 tbsp butter

• 3 cloves garlic, minced

• 1 tsp Cajun seasoning

• ½ tsp paprika

• ½ tsp salt

• ½ tsp black pepper

• 1 tbsp lemon juice

• 1 tbsp chopped fresh parsley

For the Creamy Herb Aioli

• ½ cup mayonnaise

• 1 tbsp lemon juice

• 1 clove garlic, finely minced

• 1 tbsp chopped parsley

• 1 tbsp chopped dill or chives

• ¼ tsp salt

• ¼ tsp black pepper

👩‍🍳 Instructions

1️⃣ Prepare the Scallops

1. Pat scallops very dry with paper towels (this is key for a crispy sear).

2. Season with Cajun seasoning, paprika, salt, and black pepper.

2️⃣ Make the Herb Aioli

1. In a small bowl combine:

   • mayonnaise

   • lemon juice

   • garlic

   • parsley

   • dill or chives

   • salt and pepper

2. Mix well and refrigerate while cooking scallops.

3️⃣ Sear the Scallops

1. Heat olive oil in a large skillet over medium-high heat.

2. Once hot, place scallops in the pan without crowding.

3. Sear for 2–3 minutes until golden and crispy.

4. Flip and cook another 1–2 minutes.

4️⃣ Add Garlic Butter

1. Add butter and minced garlic to the pan.

2. Spoon the melted garlic butter over the scallops for about 30 seconds.

5️⃣ Finish the Dish

1. Drizzle with fresh lemon juice.

2. Sprinkle with chopped parsley.

🍽️ Serve With

These scallops pair perfectly with:

• Garlic butter pasta

• Creamy mashed potatoes

• Roasted asparagus

• Lemon rice

• Fresh green salad

Serve scallops hot with creamy herb aioli on the side for dipping.

💡 Pro Tips

✔ Use large sea scallops, not bay scallops.
✔ Make sure the pan is very hot before adding scallops.
✔ Do not move scallops while searing—this creates the crispy crust.
✔ Patting them completely dry is the secret to perfect texture.

❓ Q&A

Q: Can I use frozen scallops?
Yes. Thaw overnight in the refrigerator and pat dry thoroughly before cooking.

Q: How do I know scallops are cooked?
They should be opaque with a golden crust and slightly firm.

Q: Can I cook these in an air fryer?
Yes. Air fry at 400°F (200°C) for about 6–8 minutes, then toss in garlic butter.

Q: Can I make the aioli healthier?
You can substitute Greek yogurt for half of the mayonnaise.

Q: How do I store leftovers?
Refrigerate in an airtight container for up to 2 days.