Seared Scallops with Spicy Cajun Cream (Printable)

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 scallops generously with kosher salt and freshly ground black pepper on both sides, ensuring even coverage for maximum flavor penetration.
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 tent loosely with foil.
03 - Reduce heat to medium. Add remaining 1 tablespoon butter to the skillet, then add minced garlic and diced shallot. Sauté for 1–2 minutes, stirring constantly until fragrant and translucent, being careful not to brown the garlic.
04 - Stir in Cajun seasoning, smoked paprika, and cayenne pepper. Cook for 30 seconds, constantly stirring to bloom the spices and release their essential oils without burning.
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 slightly thickens and coats the back of a spoon.
06 - Add Parmesan cheese and lemon juice, stirring continuously until cheese is completely melted and sauce is smooth and velvety. Season with additional salt and pepper to taste.
07 - Return seared scallops to the pan, turning once to coat in sauce. Warm through for 1 minute. Remove from heat, sprinkle with fresh parsley, and serve immediately with sauce spooned over the scallops.

# Expert Suggestions:

01 -
  • The contrast between the sweet, tender scallops and that bold, fiery cream sauce is absolutely addictive
  • Restaurant quality results in under 30 minutes make this perfect for both weeknight dinners and special occasions
02 -
  • Dry scallops are non negotiable here since waterlogged scallops will steam instead of sear and never develop that coveted crust
  • Let the pan get properly hot before adding scallops, and resist the urge to move them around while they sear
  • The sauce will continue thickening off heat, so pull it slightly earlier than you think you should
03 -
  • Room temperature scallops sear more evenly than cold ones, so let them sit out for 15 minutes before cooking
  • A splash of dry white wine in the sauce adds sophistication and complexity that mimics restaurant quality

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