Seared Scallops with Spicy Cajun Cream (Printable Version)

Golden seared scallops paired with a bold, creamy Cajun-spiced sauce. Ready in 20 minutes for restaurant-quality seafood at home.

# What You'll Need:

→ Scallops

01 - 12 large sea scallops
02 - 1/2 teaspoon salt
03 - 1/2 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 - 3/4 cup heavy cream
09 - 1/2 cup grated Parmesan cheese
10 - 1/2 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.
07 - Garnish with chopped parsley. Serve immediately.

# Additional Tips::

01 -
  • Fast and Impressive: Goes from prep to table in just 20 minutes, making it perfect for busy evenings.
  • Bold Flavor Profile: The combination of Cajun seasoning and heavy cream creates a spicy, luxurious sauce that complements the sweetness of the scallops.
  • Versatile Dining: Naturally gluten-free and pescatarian, it fits beautifully into many dietary lifestyles without sacrificing taste.
02 -
  • Dryness Matters: Moisture is the enemy of a good sear; use paper towels to remove every drop of water from the surface of the scallops.
  • Monitor Heat: If the sauce is thickening too quickly after adding the cheese, turn the heat to low or add a splash of cream.
  • Cast Iron: Using a cast iron skillet can help achieve an even, dark golden crust more easily than non-stick pans.
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