Instructions
Step 1: Season the scallops with paprika, Cajun seasoning, salt, and pepper.
Step 2: Heat olive oil in a large skillet over medium-high heat. Sear the scallops for 2-3 minutes per side until golden brown and opaque. Remove and set aside.
Step 3: In the same skillet, reduce heat to medium and add butter. Sauté minced garlic for 1 minute until fragrant.
Step 4: Pour in the heavy cream and broth. Add red pepper flakes if using. Simmer for 3-4 minutes until slightly thickened.
Step 5: Return scallops to the skillet, spooning sauce over them. Cook for 1-2 minutes to warm through.
Step 6: Garnish with chopped parsley and serve immediately with crusty bread, pasta, or rice.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat to avoid overcooking the scallops.
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