Seared Scallops Spicy Cajun Cream (Printable)
Perfectly seared scallops with a rich, spicy Cajun cream sauce ready in 30 minutes.
# What You'll 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 optimal flavor penetration.
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 golden-brown crust forms and centers turn opaque. Transfer to plate and tent with foil.
03 - Reduce heat to medium. Add remaining 1 tablespoon butter to skillet. Sauté minced garlic and diced shallot for 1–2 minutes 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 to release essential oils and intensify flavors, stirring constantly to prevent burning.
05 - Pour in heavy cream and stock while scraping up browned fond from pan bottom with a wooden spoon. Simmer for 2–3 minutes until sauce coats back of spoon and reduces slightly.
06 - Add grated Parmesan and lemon juice, stirring until cheese completely melts and sauce becomes velvety smooth. Adjust seasoning with salt and pepper as needed.
07 - Return seared scallops to pan, turning to coat in sauce. Warm through for 1 minute. Remove from heat, garnish with fresh parsley, and serve immediately with sauce spooned over scallops.
# Expert Tips:
01 -
- The restaurant quality sear creates that gorgeous golden crust everyone loves
- This sauce transforms ordinary scallops into something memorable
02 -
- Wet scallops will steam instead of sear, so dry them thoroughly first
- Do not overcrowd the pan or the temperature will drop too much
03 -
- Let scallops come to room temperature for 10 minutes before cooking for even searing
- Keep the sauce warm if scallops finish early so everything comes together at the right temperature