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Golden brown seared scallops with caramelized crust in a dark cast iron skillet with cooking juices

Blackened Cajun Jumbo Scallops with Lemon Butter Sauce

Blackened Cajun jumbo scallops seared in cast iron until a deep golden crust forms, finished with a lemon butter sauce made from a full stick of butter, garlic, and fresh lemon juice in the same pan.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 people
Course: Appetizer, Main Course
Cuisine: American, Cajun
Ingredients Equipment Method Notes

Ingredients
  

Scallops
  • 3 lbs jumbo scallops patted very dry
  • 1-2 tbsp olive oil optional binder
  • 2-3 tbsp Cajun seasoning
Lemon Butter Sauce
  • 1 stick unsalted butter ½ cup
  • 3 cloves garlic minced
  • Juice of ½ lemon

Equipment

  • Cast Iron Skillet

Method
 

  1. Pat scallops completely dry. Remove side muscle if present. Lightly coat with olive oil (optional). Season generously on all sides with Cajun seasoning.
  2. Heat cast iron over high heat until smoking. Place scallops flat-side down, 1 inch apart. Sear 1.5-2 minutes per side undisturbed until deep golden crust forms. Work in batches. Set aside.
  3. Lower heat to medium. In the same pan, add butter. Once melted, add minced garlic and cook 30-45 seconds until fragrant. Squeeze in lemon juice. Let bubble gently.
  4. Spoon lemon butter sauce over scallops or toss back in pan for a quick 10-second coat. Serve immediately.

Notes

Dry scallops = better crust: Surface moisture creates steam and prevents the Maillard reaction. Pat every scallop bone-dry before seasoning.
Don't crowd the pan: Leave 1 inch between each scallop. Overcrowding traps steam and kills the sear.
Don't move the scallops: Let them sit undisturbed for the full 1.5-2 minutes per side. The crust forms from uninterrupted contact with the hot surface.
Dry-pack vs wet-pack: Dry-pack scallops sear better. If using wet-pack, refrigerate uncovered on paper towels for 30 minutes before cooking.

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