In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add diced yellow onion and red bell pepper (and green bell pepper if using). Sauté for 4–5 minutes until softened.

In the same skillet, add minced garlic, Cajun seasoning, smoked paprika, and cayenne pepper. Cook for 1–2 minutes until fragrant.

Pour in dry white wine, scraping up any browned bits. Simmer for 3–4 minutes until reduced by half.

Stir in heavy cream and chicken broth. Let simmer for 5 minutes until slightly thickened. Mix in chopped parsley and green onions.

Pat scallops dry and season with salt and black pepper. Heat olive oil and butter in a separate skillet until shimmering.

Carefully place seasoned scallops in the hot skillet. Sear for 2–3 minutes, then flip and cook for another 2 minutes until opaque.

Gently add scallops to the creamy Cajun sauce and simmer for an additional minute.

Plate the dish over pasta or other alternatives, garnish with parsley, green onions, and lemon wedges. Enjoy!