Seared Scallops with Spicy Cajun Cream Sauce (Printable Version)

Golden seared scallops with bold Cajun cream sauce

# What You'll Need:

→ Scallops

01 - 12 large sea scallops
02 - ½ teaspoon salt
03 - ½ teaspoon black pepper

→ For Searing

04 - 1 tablespoon olive oil

→ Sauce

05 - 2 tablespoons butter
06 - 3 garlic cloves, minced
07 - 1 tablespoon Cajun seasoning
08 - ¾ cup heavy cream
09 - ½ cup grated Parmesan cheese
10 - ½ teaspoon paprika

→ Garnish

11 - 1 tablespoon fresh parsley, chopped

# Directions:

01 - Pat the scallops thoroughly dry with paper towels. Season both sides with salt and pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add the scallops in a single layer and sear for about 2 minutes per side, until a golden crust forms. Remove from skillet and set aside.
03 - Reduce heat to medium. Add butter to the same skillet and melt. Add minced garlic and cook for 30 seconds until fragrant.
04 - Stir in Cajun seasoning and paprika. Pour in the heavy cream and bring to a gentle simmer. Cook for 3–4 minutes, stirring occasionally, until slightly thickened.
05 - Add Parmesan cheese and stir until melted and the sauce is creamy. Taste and adjust seasoning if needed.
06 - Return the scallops to the pan. Spoon the sauce over them and warm through for about 1 minute. Garnish with chopped parsley. Serve immediately.

# Expert Suggestions:

01 -
  • The sauce comes together in the same pan, meaning less cleanup and more flavor
  • Restaurant quality results without any fancy techniques or equipment
  • The spice level is customizable so everyone at the table stays happy
02 -
  • Wet scallops will steam instead of sear, so take the time to dry them completely
  • Overcooking turns scallops rubbery, so pull them once they are opaque throughout
03 -
  • Let your scallops come to room temperature for 15 minutes before cooking for even results
  • If the sauce gets too thick, splash in a little pasta water or cream to thin it out
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