Seared Scallops Spicy Cajun Cream (Print Version)

Golden seared scallops with rich, spicy Cajun cream sauce—a restaurant-quality seafood dish ready in 20 minutes.

# 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 Tips:

01 -
  • This restaurant quality dish comes together in twenty minutes flat
  • The spicy cream sauce transforms simple scallops into something extraordinary
02 -
  • Wet scallops will steam instead of sear so ask your fishmonger for dry packed specifically
  • Do not flip the scallops too early or you will tear the developing crust away from the meat
03 -
  • Keep the scallops moving between bowls while you prep so they stay cold and firm until cooking
  • Let your cream sauce rest off heat for a minute before serving so it thickens up nicely
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