Seared Scallops with Spicy Cajun Cream (Printable)

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

# 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

# How to Make It:

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 sauce comes together in minutes but tastes like it simmered all afternoon
  • Restaurant quality results without any fancy techniques or hard to find ingredients
  • That perfect crispy sear on scallops is easier to achieve than you might think
02 -
  • Wet packed scallops will never sear properly so ask your fishmonger specifically for dry packed ones
  • Overcrowding the pan drops the temperature and creates a steamed rubbery texture instead of a crispy sear
  • Scallops continue cooking off the heat so remove them while they still look slightly underdone in the center
03 -
  • Let your scallops come to room temperature for about 15 minutes before cooking for even searing
  • Have all your sauce ingredients prepped and ready because everything moves fast once you start cooking
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