Seared Scallops with Spicy Cajun Cream (Printable Version)
Buttery pan-seared scallops in a rich, spicy Cajun cream sauce with garlic, shallots, and Parmesan. Ready in 30 minutes.
# What You Need:
→ Scallops
01 - 1½ lb large sea scallops, patted dry
02 - ½ tsp kosher salt
03 - ¼ tsp freshly ground black pepper
04 - 2 tbsp olive oil
05 - 1 tbsp unsalted butter
→ 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 - Generously season both sides of each scallop with salt and pepper, ensuring even coverage.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering. Arrange scallops in a single layer without crowding. Sear for 2-3 minutes per side until a golden crust forms and centers turn opaque. Transfer to a plate and cover loosely with foil.
03 - Reduce heat to medium. Add remaining butter, garlic, and shallot to the same skillet. Sauté for 1-2 minutes, stirring frequently until fragrant and translucent.
04 - Sprinkle in Cajun seasoning, smoked paprika, and cayenne pepper. Stir constantly for 30 seconds to release essential oils and prevent burning.
05 - Pour in heavy cream and stock while scraping up browned bits from the pan bottom. Simmer for 2-3 minutes until sauce thickens enough to coat a spoon.
06 - Whisk in Parmesan cheese and lemon juice until cheese melts completely and sauce becomes velvety. Adjust seasoning with additional salt and pepper as needed.
07 - Return seared scallops to the skillet, turning once to coat in sauce. Warm through for 1 minute. Remove from heat, garnish with fresh parsley, and serve immediately with sauce ladled over the top.
# Expert Tips:
01 -
- This restaurant-quality dish comes together in under 30 minutes but tastes like you spent all day cooking
- The Cajun cream sauce strikes that perfect balance between rich and spicy, elevating simple scallops into something extraordinary
02 -
- Wet scallops won't sear properly, so take the time to pat them thoroughly dry—this is the step most people skip and wonder why they don't get restaurant results
- Overcrowding the pan drops the temperature too fast, so work in batches if your pan isn't big enough
03 -
- Add a splash of white wine to the sauce before adding cream for extra complexity and brightness
- Make extra sauce—it's incredible over pasta, grilled vegetables, or even as a dip for crusty bread the next day