1. Pat scallops completely dry with paper towels, remove the side muscle, and season with salt, pepper, and Cajun seasoning.

2. Heat a cast iron or stainless steel skillet over medium-high heat. Add olive oil and butter.

3. Sear scallops for 1.5–2 minutes per side, without moving them, until golden and crisp. Remove and set aside.

4. Lower the heat and melt 2 tablespoons butter in the same skillet. Add garlic and shallots, sauté until soft.

5. Stir in Cajun seasoning, paprika, and red pepper flakes. Cook for 1 minute.

6. Add broth to deglaze the pan, scraping up any brown bits. Simmer for 1 minute.

7. Pour in heavy cream and stir. Add Parmesan cheese and lemon juice. Simmer until thickened, about 3–4 minutes.

8. Return scallops to the pan briefly to warm through. Spoon sauce over top and garnish with chopped parsley. Serve immediately.