Melt 2 tablespoons of butter over medium heat in a large skillet, add diced yellow onion, red bell pepper, and green bell pepper; cook for 5-7 minutes until softened.

Stir in minced garlic and sauté for an additional minute. Then add Cajun seasoning, smoked paprika, and cayenne pepper, cook for 30 seconds.

Pour in dry white wine to deglaze the skillet, scraping the brown bits. Simmer for 2-3 minutes until reduced by half.

Add heavy cream and chicken broth, stir well. Let simmer for 10-15 minutes until the sauce thickens slightly.

Stir in fresh parsley and green onions. Adjust seasoning with salt and pepper to taste.

Pat dry the scallops, season with salt and black pepper. Heat olive oil and butter in a separate skillet over high heat.

Sear scallops for 2-3 minutes on each side until golden brown and opaque (145°F internal temperature).

Toss seared scallops in the Cajun cream sauce to coat. Let them simmer for a minute to absorb flavors.

Plate scallops over cooked pasta, rice, or with crusty bread. Garnish with fresh parsley and lemon wedges.