Name: Seared Scallops with Spicy Cajun Cream Sauce Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Cajun
Ingredients: 1 pound sea scallops, patted dry; Salt and pepper to taste; 1 tablespoon olive oil; 1 tablespoon butter; 1 tablespoon minced shallots; 2 cloves garlic, minced; 1 cup heavy cream; 1 teaspoon Cajun seasoning (or more to taste); ½ teaspoon smoked paprika; ¼ teaspoon crushed red pepper flakes (optional); ¼ cup grated Parmesan cheese; 1 tablespoon chopped fresh parsley (for garnish); Lemon wedges for serving

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There’s something truly irresistible about a plate of Seared Scallops with Spicy Cajun Cream Sauce. Each bite is a little celebration: plump, sweet scallops boasting that golden exterior, nestled in a creamy, smoky, just-spicy-enough sauce that practically begs for a hunk of bread to mop it up. It’s sophisticated, yes, but surprisingly quick—making it just as suitable for a special occasion as it is for a Tuesday treat. The flavors are bold without overpowering the delicate scallops, and the rich, silky sauce ties it all together. This is one of those dishes you make once and then crave again and again!

Seared Scallops with Spicy Cajun Cream Sauce Recipe - Recipe Image

Ingredients You’ll Need

What makes these Seared Scallops with Spicy Cajun Cream Sauce shine is how straightforward the shopping list is! Every item plays a starring role: from the freshness of the scallops to the comforting richness of cream and cheese, and the zesty pop of Cajun spices. Here’s what you’ll need, plus handy tips along the way:

Sea scallops: Always pat them dry; this helps achieve that golden-brown crust and seals in juiciness.
Salt and pepper: A simple seasoning, but don’t skimp—the right balance enhances every flavor.
Olive oil: Use a high-quality oil to help those scallops sear beautifully—no sticking, just sizzle.
Butter: For flavor depth and a little extra luxury in the finished sauce.
Minced shallots: Subtly sweet and aromatic, shallots add a gentle bite without overpowering.
Garlic: Freshly minced for that unmistakable, crave-worthy aroma as soon as it hits the skillet.
Heavy cream: This is what creates the luscious creaminess in your Cajun sauce; for a lighter touch, half-and-half works, too.
Cajun seasoning: The soul of that spicy, smoky flavor—add more if you enjoy a kick.
Smoked paprika: Brings a hint of woodsy smokiness that balances the cream and the spice.
Crushed red pepper flakes (optional): Dial up the heat or hold back, depending on your spice preference.
Grated Parmesan cheese: Melts into the sauce to deliver a savory, salty finish and extra body.
Chopped fresh parsley (for garnish): Brightens the whole plate with freshness and a pop of color.
Lemon wedges: A final squeeze ties all the flavors together and wakes up the palate.

How to Make Seared Scallops with Spicy Cajun Cream Sauce

Step 1: Season and Prepare the Scallops

Start by patting your scallops dry with paper towels—this little move is the secret to achieving that mouthwatering sear. Sprinkle both sides with salt and pepper, giving each scallop just enough love so that their natural sweetness pops when cooked.

Step 2: Sear the Scallops Until Golden

In a large skillet, heat olive oil over medium-high. When the oil shimmers, add the scallops in a single layer (you might need to do this in batches). Let them cook undisturbed for 2–3 minutes per side. Resist the urge to peek—patience here rewards you with a caramelized crust and tender interior. Carefully set them aside when done.

Step 3: Build That Spicy Cajun Cream Sauce

Reduce the heat to medium and melt the butter in the same skillet. Toss in the minced shallots and garlic, and sauté for a minute or two until they’re soft and fragrant. Pour in the heavy cream and stir in the Cajun seasoning, smoked paprika, and red pepper flakes if you want some extra heat. Watch that sauce gently bubble as it thickens for about 3–4 minutes, filling your kitchen with magic.

Step 4: Melt in Parmesan and Return the Scallops

Add the grated Parmesan cheese to the sauce, stirring until it’s completely melted and dreamy. Slip the scallops back into the skillet, spooning that Cajun cream over them. Simmer gently for another minute or two so the flavors can mingle—just long enough to warm the scallops without overcooking them.

Step 5: Finish and Serve

Turn off the heat and shower the dish with a sprinkle of fresh parsley. Serve immediately, passing lemon wedges at the table for that bright, citrusy contrast. Get ready: Seared Scallops with Spicy Cajun Cream Sauce won’t last long on any plate!

How to Serve Seared Scallops with Spicy Cajun Cream Sauce

Garnishes

Afinishing flourish goes a long way! A scattering of fresh parsley and a few grinds of black pepper are classic, but don’t skip those lemon wedges. A fresh squeeze right before eating makes the scallops taste extra fresh and balances out the rich Cajun cream sauce beautifully.

Side Dishes

This dish is all about decadence, so think about sides that sop up every drop of that sauce. Creamy mashed potatoes, fluffy white rice, or sautéed spinach are classic companions. Even buttered noodles or a crusty baguette will transform your plate into something swoon-worthy.

Creative Ways to Present

Dress up your platter for a dinner party by serving the scallops atop mini beds of arugula, or elegantly spoon sauce into small ramekins for appetizer portions. For something extra-special, serve the Seared Scallops with Spicy Cajun Cream Sauce over charred corn or roasted cauliflower steaks and let your guests build their perfect bite!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Seared Scallops with Spicy Cajun Cream Sauce, tuck the scallops and sauce together in an airtight container. Pop them in the fridge, where they’ll stay fresh for up to two days. Scallops are delicate, so it’s best to eat them sooner rather than later for the best texture.

Freezing

While the creamy sauce technically freezes well, scallops themselves can turn a bit rubbery after freezing and thawing. If you must freeze, do so just for the sauce, in a tightly sealed container. Make fresh scallops for your next meal and simply reheat the sauce to finish.

Reheating

Gently reheat leftovers on the stovetop over low heat, adding a splash of cream if the sauce has thickened too much. Avoid high heat and microwave reheating, as these will toughen the scallops. Stir enthusiastically and stop as soon as the scallops are warmed through.

FAQs

Can I use frozen scallops for this recipe?

Absolutely! Just make sure to thaw them overnight in the fridge and pat them completely dry before searing. Dry scallops are the key to getting that golden, caramelized crust.

Is there a substitute for heavy cream?

You can use half-and-half for a lighter version of Seared Scallops with Spicy Cajun Cream Sauce. Coconut cream could work for a dairy-free twist, but the flavor will change slightly.

How do I know when scallops are done?

Look for a golden crust on each side and an opaque middle. Scallops cook quickly—usually just 2–3 minutes per side. If you press them lightly and they spring back, they’re done!

Can I make the sauce ahead of time?

Yes! Prepare the spicy Cajun cream sauce in advance, then gently reheat it while you sear the scallops. That way, everything comes together at serving time—and your kitchen smells amazing.

What’s the best way to adjust the spice level?

Control the heat in Seared Scallops with Spicy Cajun Cream Sauce by tweaking the amount of Cajun seasoning and leaving out or including the red pepper flakes. Taste as you go and make it perfect for your crew!

Final Thoughts

If you’re ready to seriously impress yourself—or anyone lucky enough to join you at the table—give Seared Scallops with Spicy Cajun Cream Sauce a try. The flavors are bold and comforting, the steps are simple, and there’s a little magic in every creamy, spicy bite. I can’t wait for you to taste this favorite—it could become your signature dish, too!

Seared Scallops with Spicy Cajun Cream Sauce Recipe

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4.8 from 19 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in a restaurant-style dish at home with these Seared Scallops with Spicy Cajun Cream Sauce. Tender scallops are seared to perfection and coated in a creamy, flavorful sauce with a Cajun kick. This dish is elegant yet easy to make, perfect for a special dinner or a date night at home.

Ingredients

Scale

For the Scallops:

1 pound sea scallops, patted dry
Salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter

For the Cajun Cream Sauce:

1 tablespoon minced shallots
2 cloves garlic, minced
1 cup heavy cream
1 teaspoon Cajun seasoning (or more to taste)
½ teaspoon smoked paprika
¼ teaspoon crushed red pepper flakes (optional)
¼ cup grated Parmesan cheese
1 tablespoon chopped fresh parsley (for garnish)
Lemon wedges for serving

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Instructions

Season and Sear the Scallops: Season scallops with salt and pepper. Sear in olive oil until golden on both sides. Remove and set aside.
Make the Cajun Cream Sauce: In the same skillet, sauté shallots and garlic. Add cream, Cajun seasoning, smoked paprika, and red pepper flakes. Simmer until slightly thickened. Stir in Parmesan.
Combine and Serve: Return scallops to the pan, coat with sauce, and simmer briefly. Serve garnished with parsley and lemon wedges.