Seared Scallops with Spicy Cajun Cream (Printable)
Golden seared scallops in 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 Steps:
01 - Season both sides of the scallops evenly with salt and pepper, ensuring thorough coverage for optimal flavor.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. When the butter foams, arrange scallops in a single layer without crowding. Sear for 2–3 minutes per side until deeply golden and just opaque in the center. Transfer to a plate and tent loosely with foil.
03 - Reduce heat to medium. Add remaining butter, garlic, and shallot to the same skillet. Sauté for 1–2 minutes, stirring frequently, until fragrant and translucent but not browned.
04 - Add Cajun seasoning, smoked paprika, and cayenne pepper to the skillet. Stir constantly for 30 seconds to bloom the spices and release their essential oils.
05 - Pour in heavy cream and stock, using a wooden spoon to scrape up any caramelized fond from the pan bottom. Simmer for 2–3 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
06 - Whisk in Parmesan cheese until fully melted and incorporated. Add lemon juice and stir until smooth. Taste and adjust seasoning with additional salt and pepper as needed.
07 - Return scallops and any accumulated juices to the pan. Cook for 1 minute, turning once, just until warmed through. Remove from heat immediately to prevent overcooking.
08 - Transfer scallops to serving plates or a platter. Generously spoon sauce over each scallop, garnish with chopped parsley, and serve immediately while hot.
# Expert Pointers:
01 -
- The spicy cream sauce transforms mild scallops into something absolutely addictive
- Everything happens in one pan so cleanup is surprisingly minimal
02 -
- Wet scallops will never develop a proper crust so take extra time patting them dry
- Once you add the cream keep the heat at a gentle simmer or it may separate
03 -
- Ask your fishmonger for dry scallops rather than wet treated ones
- Let the pan heat up again between batches if cooking in multiple rounds