Seared Scallops Spicy Cajun Cream (Printable)

Perfectly seared scallops with a rich, spicy Cajun cream sauce. An elegant dinner ready in 30 minutes.

# What You Need:

→ Scallops

01 - 1.5 lb large sea scallops, patted completely dry
02 - 0.5 tsp kosher salt
03 - 0.25 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 - 0.5 cup chicken or seafood stock
11 - 1.5 tsp Cajun seasoning
12 - 0.25 tsp smoked paprika
13 - 0.125 tsp cayenne pepper
14 - 0.25 cup grated Parmesan cheese
15 - 1 tbsp fresh lemon juice
16 - 2 tbsp chopped fresh parsley
17 - Salt and pepper to taste

# Steps:

01 - Pat scallops completely dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper. Ensure scallops are at room temperature for even cooking.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter foams. Add scallops in a single layer without crowding. Sear for 2 to 3 minutes per side until golden brown crust forms and centers are just opaque. Transfer to a plate and tent loosely with foil.
03 - Reduce heat to medium. Add remaining 1 tablespoon butter to the same skillet. Sauté minced garlic and diced shallot for 1 to 2 minutes until fragrant and softened, being careful not to brown the garlic.
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 fragrant.
05 - Pour in heavy cream and stock, using a wooden spoon to scrape up browned bits from the pan bottom. Simmer for 2 to 3 minutes until sauce slightly thickens and coats the back of a spoon.
06 - Add grated Parmesan cheese and fresh lemon juice. Stir continuously until cheese melts completely and sauce becomes smooth and velvety. Season with additional salt and pepper to taste.
07 - Return seared scallops to the pan, turning to coat in sauce. Warm through for 1 minute. Remove from heat, sprinkle with chopped fresh parsley, and serve immediately with sauce generously spooned over each scallop.

# Expert Advice:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • Scallops cook so fast you can have this on the table in under 30 minutes
  • The heat level is completely adjustable based on your mood
02 -
  • Overcrowding the pan steams the scallops instead of searing them, work in batches if needed
  • Scallops continue cooking after leaving the pan, so remove them while slightly translucent in the center
  • The sauce thickens quickly off the heat, so stop simmering while it still looks slightly loose
03 -
  • Buy dry scallops rather than wet treated ones for better browning
  • Let the pan get properly hot before adding scallops for that restaurant quality crust

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