1. Start by gently rinsing your scallops under cold water and patting them very dry with paper towels. This step is crucial because moisture is the enemy of a good sear. When I was a kid, Mama Lu always reminded me: “Dry it right, or it won’t brown tight.”
2. In a small bowl, mix together the Cajun seasoning, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper.
3. Sprinkle the seasoning mixture evenly over both sides of the scallops, pressing lightly so it sticks.
4. Heat a large skillet over medium-high heat. Add the olive oil and let it get shimmering hot but not smoking. I like to use a cast-iron skillet because it holds heat well, just like the old pans Mama Lu used on the wood stove.
5. Add the scallops to the pan in a single layer, leaving space between them. Don’t crowd the pan, or they’ll steam instead of sear.
6. Let the scallops cook undisturbed for about 2 to 3 minutes. You’ll know they’re ready to flip when the edges look golden brown and they release easily from the pan.
7. Flip the scallops and add the butter to the pan. As the butter melts, spoon it over the scallops to baste them, cooking for another 1 to 2 minutes until opaque and firm but still tender inside.
8. Remove the scallops from the pan and drizzle with fresh lemon juice if you like a bright finish. Serve immediately.

One time, I rushed through this step and ended up with scallops that were tough and overcooked—too waterlogged from skipping the drying step. It reminded me of a lesson Mama Lu taught me about patience in the kitchen: “Good things come slow, but fast don’t. Don’t hurry love, or your dinner.”