Seared Scallops with Spicy Cajun Cream Sauce (Printable)
Golden-seared sea scallops served with a rich, velvety Cajun spiced cream sauce that delivers elegant flavors in under 30 minutes.
# What You'll Need:
→ For the Scallops
01 - 1½ lb large sea scallops, patted completely dry
02 - ½ tsp kosher salt
03 - ¼ tsp freshly ground black pepper
04 - 2 tbsp olive oil
05 - 1 tbsp unsalted butter
→ For the Cajun Cream Sauce
06 - 1 tbsp unsalted butter
07 - 2 cloves garlic, minced
08 - 1 small shallot, finely diced
09 - 1 cup heavy cream
10 - ½ cup chicken or seafood stock
11 - 1½ tsp Cajun seasoning
12 - ¼ tsp smoked paprika
13 - ⅛ tsp cayenne pepper
14 - ¼ cup grated Parmesan cheese
15 - 1 tbsp fresh lemon juice
16 - 2 tbsp chopped fresh parsley
17 - Salt and pepper to taste
# How to Make It:
01 - Pat scallops thoroughly dry with paper towels, then season both sides generously with salt and pepper.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering. Add scallops in a single layer without crowding. Sear for 2-3 minutes per side until golden brown crust forms and centers are just opaque. Transfer to a plate and cover loosely with foil.
03 - Reduce heat to medium. Add remaining 1 tablespoon butter to the skillet. Sauté garlic and shallot for 1-2 minutes until fragrant and translucent, being careful not to burn the garlic.
04 - Stir in Cajun seasoning, smoked paprika, and cayenne pepper. Cook for 30 seconds, stirring constantly to bloom the spices.
05 - Pour in heavy cream and stock, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Simmer for 2-3 minutes until sauce begins to thicken slightly.
06 - Add Parmesan cheese and lemon juice, stirring until cheese melts completely and sauce becomes smooth. Taste and adjust seasoning with salt and pepper as needed.
07 - Return scallops to the skillet and cook for 1 minute just to warm through. Remove from heat immediately. Sprinkle with fresh parsley and serve with sauce spooned generously over the scallops.
# Expert Advice:
01 -
- You get that fancy steakhouse experience in about 30 minutes without leaving your kitchen
- The Cajun cream sauce transforms simple scallops into something that feels incredibly indulgent
02 -
- Wet scallops will steam instead of sear, so pat them completely dry and don't skip the paper towel step
- Don't crowd the pan or the temperature will drop and you'll lose that golden crust
03 -
- Add a splash of white wine after cooking the shallots for extra depth before adding cream
- Serve immediately over rice, creamy polenta, or with crusty bread to soak up every drop