Seared Scallops with Spicy Cajun Cream Sauce

The first time I made scallops at home, I was terrified I would ruin them. They seemed like something only restaurant chefs could perfect. But after that first golden crust formed in my own skillet, I realized how forgiving they actually are. Now this Cajun cream sauce version has become my go-to when I want something that feels fancy but comes together in under twenty minutes.

Last Valentine's Day, I cooked this for my husband while our toddler was actually asleep for once. We stood at the counter eating straight from the pan because I was too impatient to plate it properly. Those messy moments ended up being more romantic than any dressed-up dinner out could have been.

Ingredients

• 12 large sea scallops: Dry-packed ones work best since they sear rather than steam
• ½ teaspoon salt and ½ teaspoon black pepper: Simple seasoning that lets the scallops shine
• 1 tablespoon olive oil: Has a higher smoke point than butter for the initial sear
• 2 tablespoons butter: Adds richness to the sauce and brings everything together
• 3 garlic cloves, minced: Fresh garlic makes such a difference here
• 1 tablespoon Cajun seasoning: Look for one without too much salt since you are seasoning the scallops separately
• ¾ cup heavy cream: Creates that velvety restaurant-style texture
• ½ cup grated Parmesan cheese: Use freshly grated for the best melt
• ½ teaspoon paprika: Adds beautiful color and a subtle smoky depth
• 1 tablespoon fresh parsley, chopped: Brightens up the rich sauce perfectly

Instructions

Prep ingredients easily by chopping vegetables, slicing meats, and serving dishes neatly during everyday cooking.

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Prep your scallops for success:

Pat each scallop thoroughly dry with paper towels until they feel tacky to the touch, then season both sides generously with salt and pepper.

Create that golden crust:

Heat olive oil in a large skillet over medium-high heat until shimmering, add scallops in a single layer, and sear for about 2 minutes per side until golden.

Build the flavorful base:

Reduce heat to medium, melt butter in the same pan, add minced garlic and cook for just 30 seconds until fragrant.

Bring the sauce together:

Stir in Cajun seasoning and paprika, pour in heavy cream, and simmer for 3 to 4 minutes until slightly thickened.

Finish with creamy perfection:

Add Parmesan cheese and stir until melted, then return scallops to the pan and spoon sauce over them to warm through.

Add the final touch:

Garnish with chopped parsley and serve immediately while everything is still hot and creamy.

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My friend Sarah claimed she hated scallops until I made these for her. Now she requests them every time she visits, and honestly, I cannot blame her one bit.

Choosing The Right Scallops

Look for scallops labeled dry or chemical-free at the fish counter. Wet-treated scallops have been soaked in phosphate solution and will release excess liquid during cooking, making it nearly impossible to get that gorgeous golden crust we are after.

Perfecting The Sear

Do not be tempted to move the scallops around once they hit the pan. Let them develop undisturbed contact with the hot surface. You will know they are ready to flip when they release easily from the skillet.

Serving Suggestions

This dish needs something to soak up all that incredible sauce. Crusty bread is my go-to because it feels so satisfying to dip.

• Creamy mashed potatoes or polenta work beautifully as a base
• Sautéed spinach or roasted broccoli add fresh contrast
• A simple green salad with vinaigrette cuts through the richness

Chop vegetables, slice meats, and prep ingredients easily for everyday cooking and homemade recipes.

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Hope this recipe brings as many cozy kitchen moments to your home as it has to mine.

Recipe Questions & Answers

→ How do I get the perfect golden sear on scallops?

Pat scallops completely dry with paper towels before seasoning. Use a hot skillet with oil and avoid overcrowding. Let them sear undisturbed for about 2 minutes per side until a golden-brown crust forms.

→ Can I adjust the spice level in the Cajun sauce?

Absolutely. Reduce the Cajun seasoning for milder flavor, or add a pinch of cayenne pepper to increase the heat. The paprika provides smokiness without too much spice.

→ What's the difference between wet and dry-packed scallops?

Dry-packed scallops are untreated and sear much better, producing that coveted golden crust. Wet-packed scallops are treated with preservatives and release excess water, making proper searing difficult.

→ How do I know when scallops are cooked through?

Scallops cook quickly. They're done when opaque throughout and firm to the touch, typically 2 minutes per side. Avoid overcooking as they become tough and rubbery.

→ What sides pair well with this dish?

Crusty bread soaks up the creamy sauce beautifully. Rice, pasta, or sautéed greens like spinach or kale complement the rich flavors. Roasted vegetables also work well.

→ Can I make the sauce ahead of time?

The sauce can be made ahead and refrigerated for up to 2 days. Reheat gently over low heat, adding a splash of cream if needed. Sear the scallops fresh just before serving.