Seared Scallops Spicy Cajun Cream (Printable Version)

Golden scallops in rich, spicy Cajun cream sauce—quick and elegant for any dinner occasion.

# The Ingredients You'll Need:

→ For the Scallops

01 - 1 lb large sea scallops (dry-packed)
02 - Salt and freshly ground black pepper
03 - 1 tbsp olive oil
04 - 1 tbsp unsalted butter

→ For the Cajun Cream Sauce

05 - 1 tbsp unsalted butter
06 - 3 garlic cloves, minced
07 - 1 cup heavy cream
08 - 1 tsp Cajun seasoning
09 - 1/2 tsp smoked paprika
10 - 1/4 tsp cayenne pepper (optional)
11 - 1/4 cup grated Parmesan cheese
12 - 1 tsp lemon juice
13 - Salt to taste
14 - Fresh parsley, chopped (for garnish)
15 - Optional: splash of white wine or seafood broth (for deglazing)

# Step-by-Step Instructions:

01 - Pat scallops dry with paper towels and let them rest at room temperature for 15–20 minutes.
02 - Season scallops on both sides with salt and pepper.
03 - Heat olive oil and 1 tbsp butter in a cast iron skillet over medium-high heat. Sear scallops for 2–3 minutes on the first side until golden brown. Flip and cook for another 1–2 minutes. Remove and set aside.
04 - In the same skillet, reduce heat to medium. Add 1 tbsp butter and minced garlic. Sauté for 30 seconds.
05 - Deglaze the pan with wine or broth, scraping up the browned bits.
06 - Add heavy cream, Cajun seasoning, smoked paprika, and cayenne. Simmer for 2–3 minutes.
07 - Stir in Parmesan and lemon juice. Simmer until slightly thickened.
08 - Return scallops to the pan and spoon sauce over them. Warm through, garnish with parsley, and serve.

# Additional Tips::

01 -
  • Ready in under thirty minutes and feels fancy enough for guests
  • Perfect balance of heat, creaminess, and sweet briny scallops
  • One pan means minimal cleanup for maximum payoff
  • Low in carbs yet rich and satisfying for any dinner craving
02 -
  • Packed with protein and naturally low in carbohydrates
  • You can prep the sauce ahead making this even quicker for weeknight meals
  • Scallops need a hot pan and to be left alone while cooking never move them until ready to flip for the best crust
  • I have always loved how you can smell the smoky Cajun spices as the sauce cooks I still remember the first time my kids peered over the pan just to sniff and they still request this whenever we have fresh scallops
03 -
  • Bring scallops to room temperature before searing to ensure even cooking
  • Do not overcrowd the pan or the scallops will steam instead of sear
  • Let the sauce reduce just to nappe or coat the back of a spoon for best mouthfeel
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