Crispy Cajun Garlic Butter Scallops with Creamy Herb Aioli

🛒 Ingredients (Serves 4)

🔹 Scallops

• 1½ lbs large sea scallops (dry-packed preferred)

• 2 tbsp olive oil

• 2 tbsp unsalted butter

• 3 cloves garlic, minced

• 1–1½ tbsp Cajun seasoning

• ½ tsp smoked paprika (optional, for extra color)

• Salt & black pepper (lightly, Cajun seasoning may contain salt)

• Juice of ½ lemon

• Fresh parsley, chopped (for garnish)

🔹 Creamy Herb Aioli

• ¾ cup mayonnaise

• 1 clove garlic, finely grated

• 1 tbsp lemon juice

• 1 tbsp olive oil

• 1 tbsp fresh parsley, finely chopped

• 1 tbsp fresh chives (or dill)

• Pinch salt

• Optional: small pinch cayenne or smoked paprika

👩‍🍳 Instructions

1️⃣ Prep the Scallops (Most Important Step!)

1. Pat scallops VERY dry with paper towels.

2. Remove the small side muscle if still attached.

3. Let sit uncovered in the fridge for 20–30 minutes to dry further (optional but ideal).

4. Lightly season both sides with Cajun seasoning and a tiny pinch of salt if needed.

👉 Dry scallops = crispy golden crust.

2️⃣ Make the Herb Aioli

1. In a bowl, whisk together mayo, garlic, lemon juice, olive oil, parsley, chives, and salt.

2. Adjust seasoning to taste.

3. Refrigerate until ready to serve (at least 20 minutes for best flavor).

3️⃣ Sear the Scallops

1. Heat a large stainless steel or cast iron skillet over medium-high.

2. Add olive oil and heat until shimmering.

3. Place scallops in pan without crowding.

4. Sear undisturbed for 2–3 minutes until deep golden brown.

5. Flip and cook another 1–2 minutes.

4️⃣ Garlic Butter Finish

1. Reduce heat to medium-low.

2. Add butter and minced garlic.

3. Tilt pan and spoon garlic butter over scallops for 30–45 seconds.

4. Squeeze fresh lemon juice over the top.

5. Remove immediately (don’t overcook — scallops should be opaque and slightly springy).

Internal temp should be about 125–130°F for perfect tenderness.

🍽️ To Serve

• Spoon herb aioli onto plate.

• Top with scallops.

• Drizzle remaining garlic butter over.

• Garnish with parsley and extra lemon wedges.

🥗 What to Serve With It

• Garlic parmesan risotto

• Creamy mashed potatoes

• Lemon herb orzo

• Roasted asparagus

• Crusty bread to soak up butter

🔥 Pro Tips for Ultra-Crispy Scallops

• Use dry-packed scallops (not soaked in preservatives).

• Pan must be hot before scallops go in.

• Don’t move them while searing.

• Avoid overcrowding (cook in batches if needed).