Seared Scallops with Spicy Cajun Cream (Printer View)

Golden seared scallops with a rich, spicy Cajun cream sauce ready in 20 minutes.

# Components:

→ 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

# Method steps:

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 Advice:

01 -
  • The contrast between the caramelized crust and the tender, sweet interior is absolutely addictive
  • This sauce comes together in minutes but tastes like it simmered all afternoon
  • You get restaurant presentation with zero restaurant stress or complicated techniques
02 -
  • Water is the enemy of a good sear—if your scallops look wet even after patting, salt them and wait five minutes then pat again
  • Once scallops hit the pan, leave them alone—moving them prevents the crust from forming properly
  • The sauce continues thickening off the heat, so pull it slightly earlier than you think is necessary
03 -
  • Buy scallops the same day you plan to cook them for the absolute best texture and flavor
  • If your scallops vary dramatically in size, sear the larger ones first and remove them while the smaller ones finish cooking
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