Rinse and dry scallops under cold water. Pat them dry with paper towels.

Season scallops with a spice blend of salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.

Heat a large skillet on medium-high with butter and olive oil until shimmering.

Sear the scallops in a single layer for 2-3 minutes, flip and cook an additional 1-2 minutes.

Sauté chopped shallots in the same skillet until translucent.

Add minced garlic, Cajun seasoning, and smoked paprika, cooking until aromatic.

Pour in heavy cream and chicken broth, add mustard, and simmer for 3-5 minutes.

Return scallops to the skillet, gently coat with sauce and reheat for about a minute.

Plate scallops, drizzle with creamy sauce, garnish with parsley and a lemon wedge.