Seared Scallops with Spicy Cajun Cream Sauce (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 Make It:
01 - Generously season both sides of the scallops with kosher salt and freshly ground black pepper, ensuring even coverage for optimal flavor penetration.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering. Arrange scallops in a single layer without crowding. Sear for 2-3 minutes per side until deep golden brown crust forms and centers turn just opaque. Transfer to a plate and tent loosely with aluminum foil.
03 - Reduce heat to medium. Add remaining butter, minced garlic, and diced shallot to the skillet. Sauté for 1-2 minutes, stirring frequently until fragrant and shallots are translucent but not browned.
04 - Stir in Cajun seasoning, smoked paprika, and cayenne pepper. Cook for 30 seconds, constantly stirring to release essential oils and prevent burning. The spices should become highly aromatic.
05 - Pour in heavy cream and stock while whisking continuously. Scrape up any browned bits from the pan bottom with a wooden spoon. Allow mixture to simmer for 2-3 minutes until slightly reduced and thickened enough to coat the back of a spoon.
06 - Add Parmesan cheese and lemon juice, stirring until cheese completely melts and sauce achieves silky smooth consistency. Taste and adjust seasoning with additional salt and pepper as needed.
07 - Return scallops to the skillet, spooning sauce over the top. Warm through for 1 minute. Remove from heat, garnish with fresh parsley, and serve immediately with additional sauce ladled over each portion.
# Expert Tips:
01 -
- Restaurant-quality elegance without the restaurant price tag or effort
- The sauce comes together in minutes but tastes like it simmered for hours
02 -
- Wet scallops will steam instead of sear, so always ask your fishmonger for dry scallops or check for that slightly translucent, untreated appearance
- Don't move scallops once they hit the pan, that golden crust only forms when you let them cook undisturbed
03 -
- If your scallops are especially large, cut them in half horizontally for more surface area and better sauce coverage
- A splash of brandy or sherry instead of white wine adds incredible depth to the sauce