1. Pat the scallops dry with paper towels to ensure a good sear. Season them with salt and black pepper on both sides.
2. Heat olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, add the scallops in a single layer. Sear for 2-3 minutes on each side until they develop a golden-brown crust. Remove the scallops from the skillet and set them aside.
3. In the same skillet, add butter and allow it to melt. Stir in the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
4. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet for added flavor.
5. Reduce the heat to medium and stir in the heavy cream, Cajun seasoning, and smoked paprika. Let the sauce simmer for 3-4 minutes until it thickens slightly.
6. Return the scallops to the skillet, spooning the sauce over them, and cook for an additional 2 minutes to warm through.
7. Garnish with chopped fresh parsley before serving.

Cooking is about trusting your senses, just like my abuela taught me. Look for that perfect sear on the scallops and let the aroma of the garlic guide you through these steps.