Seared Scallops with Spicy Cajun Cream (Print View)

Golden-seared scallops in a rich, spicy Cajun cream sauce 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 - Season both sides of scallops with salt and pepper evenly.
02 - Heat olive oil and 1 tbsp butter in large skillet over medium-high heat. Add scallops in single layer. Sear 2–3 minutes per side until golden brown and opaque in center. Remove and tent with foil.
03 - Reduce heat to medium. Add 1 tbsp butter, garlic, and shallot. Sauté 1–2 minutes until fragrant and softened.
04 - Stir in Cajun seasoning, smoked paprika, and cayenne. Cook 30 seconds to bloom spices.
05 - Pour in heavy cream and stock, scraping browned bits from pan bottom. Simmer 2–3 minutes until slightly thickened.
06 - Add Parmesan and lemon juice. Stir until cheese melts and sauce becomes smooth. Season with salt and pepper.
07 - Return scallops to pan for 1 minute to warm through. Remove from heat, sprinkle with parsley, and serve immediately with sauce over scallops.

# Expert Tips:

01 -
  • Restaurant quality results in under thirty minutes with ingredients you probably already have
  • The spicy cream sauce balances perfectly with sweet, tender scallops
  • Impressive enough for date night but simple enough for a Tuesday
02 -
  • Dry your scallops thoroughly or they will steam instead of sear, and you will miss that gorgeous crust
  • Do not crowd the pan or the temperature will drop and the scallops will boil in their own juices
  • The sauce continues thickening off the heat, so remove it slightly earlier than you think
03 -
  • Let your scallops come to room temperature for 15 minutes before cooking for more even searing
  • A splash of white wine in the sauce adds brightness and complexity that makes it taste restaurant quality

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