Seared Scallops with Spicy Cajun Cream

If you’re looking for an elegant, restaurant-quality dish that comes together in just 30 minutes, these Seared Scallops with Spicy Cajun Cream are exactly what you need. Golden brown scallops rest in a rich, smoky, Cajun-spiced cream sauce that’s both bold and comforting. It’s the perfect recipe for date night, special occasions, or anytime you want to elevate your dinner without spending hours in the kitchen.

Why You’ll Love This Recipe

• Fast but fancy: Ready in just 30 minutes but impressive enough for entertaining.
• Rich and bold: Creamy Cajun sauce brings heat, smokiness, and depth.
• Perfectly seared scallops: Golden crust outside, tender inside.
• Versatile: Serve with pasta, rice, or veggies for a complete meal.
• Low calorie: A lighter indulgence that doesn’t sacrifice flavor.

Ingredients

• 1 lb large dry-packed sea scallops – Dry-packed scallops sear better and prevent excess moisture.
• Salt and freshly ground black pepper – Essential for seasoning the delicate scallops.
• 1 tbsp olive oil – Helps achieve a beautiful sear.
• 1 tbsp unsalted butter (for searing) – Adds flavor and rich browning.
• 1 tbsp unsalted butter (for sauce) – Helps build the creamy base.
• 3 garlic cloves, minced – Aromatic and savory.
• 1 cup heavy cream – The rich base of the Cajun sauce.
• 1 tsp Cajun seasoning – Adds spice, smokiness, and warmth.
• 1/2 tsp smoked paprika – Deepens flavor and color.
• 1/4 tsp cayenne pepper (optional) – Boosts heat for spice lovers.
• 1/4 cup grated Parmesan cheese – Thickens and enriches the sauce.
• 1 tsp lemon juice – Brightens and balances richness.
• Salt to taste – Adjusts seasoning of the final sauce.
• Fresh parsley, chopped – Adds color and freshness.
• Optional: splash of white wine or seafood broth – Perfect for deglazing and adding extra flavor.

How to Make Seared Scallops with Spicy Cajun Cream

Prepare the Scallops

Pat the scallops completely dry with paper towels. This step is essential for getting a good sear. Let them sit at room temperature for 15–20 minutes, then season both sides with salt and black pepper.

Sear the Scallops

Heat olive oil and 1 tablespoon of butter in a cast iron skillet over medium-high heat. When hot, add the scallops without crowding the pan. Sear for 2–3 minutes on the first side until deeply golden. Flip and cook for another 1–2 minutes. Remove from the pan and set aside.

Build the Cajun Cream Sauce

Reduce heat to medium. Add the remaining tablespoon of butter and minced garlic. Sauté for 30 seconds until fragrant. Deglaze the skillet with a splash of white wine or seafood broth, scraping up all the flavorful browned bits. Pour in the heavy cream, Cajun seasoning, smoked paprika, and optional cayenne. Let the sauce simmer for 2–3 minutes. Stir in the Parmesan and lemon juice, letting the sauce thicken slightly.

Finish and Serve

Return the scallops to the skillet and spoon the sauce over them. Warm through for a minute, garnish with chopped parsley, and serve immediately.

Tips for Success

• Always use dry-packed scallops—wet-packed scallops steam instead of sear.
• Make sure the skillet is hot before adding scallops for the best crust.
• Don’t move the scallops once they’re in the pan; let them form a golden crust.
• Adjust spice levels by adding more or less Cajun seasoning or cayenne.
• If the sauce thickens too much, thin it with a splash of broth.

Equipment Needed

• Cast iron skillet or stainless steel pan
• Paper towels
• Mixing spoon or spatula
• Measuring cups and spoons
• Lemon squeezer (optional)

Recipe Variations

• Cajun Shrimp Cream: Swap scallops for shrimp for a shrimp-and-grits style dish.
• Creamy Cajun Pasta: Toss the Cajun cream sauce with linguine, then top with scallops.
• Low-carb option: Serve over sautéed spinach or cauliflower mash.
• Extra smoky: Add an additional 1/2 teaspoon smoked paprika.

Serving Suggestions

• Spoon over creamy mashed potatoes or parmesan risotto.
• Serve with pasta for a rich, satisfying entrée.
• Pair with roasted asparagus, green beans, or sautéed spinach.
• Add crusty bread to soak up the spicy Cajun cream sauce.

FAQs

Q: How do I know when scallops are done?
A: They should be opaque with a firm but tender texture—usually 3–5 minutes total cooking time.

Q: Can I use frozen scallops?
A: Yes, but thaw thoroughly and pat dry to ensure proper searing.

Q: Can I make the sauce ahead of time?
A: You can, but scallops taste best freshly seared. Make the sauce ahead and warm gently before adding scallops.

Q: What can I substitute for heavy cream?
A: Half-and-half works, though the sauce will be thinner. For dairy-free, use coconut cream.

Q: Is the dish very spicy?
A: It’s mildly spicy, but you can easily reduce or increase heat by adjusting cayenne and sriracha.

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Final Thoughts

These Seared Scallops with Spicy Cajun Cream bring together elegance, heat, creaminess, and irresistible depth of flavor—all in just half an hour. Perfect for impressing guests or elevating a weeknight meal, this recipe is a must-try for seafood lovers who enjoy bold, spicy dishes. Give it a go and savor the combination of perfectly seared scallops and luscious Cajun sauce.