Seared Scallops with Spicy Cajun Cream Sauce (Printable)

Golden seared scallops paired with a velvety Cajun-spiced cream sauce, perfect for an elegant weeknight dinner.

# 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 Steps:

01 - Season both sides of scallops evenly with salt and pepper.
02 - Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add scallops in single layer and sear for 2-3 minutes per side until golden brown and opaque in center. Remove and tent with foil.
03 - Reduce heat to medium. Add remaining butter, garlic, and shallot to skillet. Sauté for 1-2 minutes until fragrant and softened.
04 - Stir in Cajun seasoning, smoked paprika, and cayenne pepper. Cook for 30 seconds to bloom spices.
05 - Pour in heavy cream and stock, scraping up browned bits from bottom. Simmer for 2-3 minutes until slightly thickened.
06 - Add Parmesan cheese and lemon juice. Stir continuously until cheese melts completely and sauce achieves smooth consistency. Season with salt and pepper to taste.
07 - Return scallops to pan for 1 minute to warm through. Remove from heat, sprinkle with fresh parsley, and serve immediately with sauce spooned over scallops.

# Expert Suggestions:

01 -
  • Restaurant quality results in just 30 minutes with surprisingly simple technique
  • The spicy cream sauce transforms ordinary scallops into something extraordinary
  • Perfect for dinner parties but easy enough for Tuesday night cooking
02 -
  • Dry scallops thoroughly with paper towels or they will steam instead of sear
  • Do not overcrowd the pan or the pan temperature drops and you lose that caramelized crust
  • The sauce continues thickening off the heat so remove slightly earlier than you think
03 -
  • Buy dry scallops not wet treated ones for better searing and flavor
  • Room temperature scallops cook more evenly than cold ones

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