Pat dry scallops with a paper towel, season both sides with salt, pepper, and Cajun seasoning. Let sit for 10 minutes.

Heat skillet over medium-high heat, add butter. Once foaming, place scallops in the pan. Sear for 2-3 minutes, flip and cook another 2-3 minutes until golden.

In the same skillet, lower heat to medium, add more butter and minced garlic. Sauté for 30 seconds until fragrant.

Pour in heavy cream, add Cajun seasoning and smoked paprika. Simmer for 3-5 minutes until thickened.

Return seared scallops to the skillet, gently coat them in the sauce for 1-2 minutes on low heat.

Plate the scallops, spoon sauce over each, and garnish with fresh herbs. Serve immediately.