Seared Scallops with Spicy Cajun

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Difficulty Level: Medium
Spice Level: Moderate to Spicy (adjustable)

Introduction

Elegant and packed with bold flavor, Seared Scallops with Spicy Cajun Cream Sauce is a restaurant-quality dish that you can easily prepare at home in under 30 minutes. Perfectly golden scallops, lightly crisped on the outside and buttery on the inside, sit atop a bed of rich, creamy Cajun sauce bursting with spicy, smoky Southern flair.

Whether you’re preparing a romantic dinner, hosting guests, or simply treating yourself to something gourmet, this dish delivers a luxurious seafood experience. The best part? It’s surprisingly simple to make with just a few key ingredients.

Ingredients

For the Scallops:

• 1½ pounds sea scallops (approximately 16–20 large scallops)

• Salt and freshly ground black pepper, to taste

• 1 tablespoon olive oil

• 1 tablespoon unsalted butter

For the Spicy Cajun Cream Sauce:

• 1 tablespoon olive oil

• 3 cloves garlic, minced

• 1 small shallot, finely minced

• 1 cup heavy cream

• 1 tablespoon tomato paste

• 1–1½ teaspoons Cajun seasoning (adjust to taste)

• ¼ teaspoon smoked paprika

• 1 pinch cayenne pepper (optional, for more heat)

• Salt, to taste

• 1 tablespoon lemon juice

• 2 tablespoons chopped parsley (for garnish)

Optional Add-Ons:

• Grated Parmesan cheese (for a richer sauce)

• Crushed red pepper flakes (for added spice)

• White wine (splash for deglazing the pan before adding cream)

Equipment Needed

• Heavy-bottomed skillet or cast-iron pan

• Small saucepan (for sauce)

• Paper towels (for drying scallops)

• Tongs or spatula

• Measuring spoons and cups

Instructions

Step 1: Prep the Scallops

Remove the scallops from the fridge and pat them completely dry with paper towels. Removing surface moisture is key to achieving a golden-brown sear. If the scallops have the small side muscle attached, gently pull it off and discard.

Season both sides lightly with salt and pepper.

Step 2: Sear the Scallops

Heat a large, heavy-bottomed skillet over medium-high heat. Add olive oil and butter to the pan. Once the butter is melted and the pan is hot (but not smoking), add the scallops in a single layer, leaving space between them.

Sear the scallops for about 1½ to 2 minutes on the first side without moving them. You want a deep golden crust. Flip and sear the second side for another 1–2 minutes until opaque and just cooked through.

Remove scallops from the pan and place on a warm plate. Cover loosely with foil to keep warm.

Step 3: Make the Spicy Cajun Cream Sauce

In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add the minced shallot and garlic, and sauté for 1–2 minutes until fragrant and softened.

Stir in the tomato paste and cook for 1 minute to caramelize and deepen the flavor. Then pour in the heavy cream and stir to combine.

Season with Cajun seasoning, smoked paprika, cayenne pepper (if using), and a small pinch of salt. Let the sauce simmer for 5–6 minutes over medium-low heat, stirring occasionally, until it thickens slightly.

Taste and adjust seasoning. Stir in lemon juice just before serving for brightness.

Optional: Add a splash of white wine after sautéing the garlic and shallots and reduce before adding cream for extra depth.

Step 4: Plate and Serve

Spoon the warm Cajun cream sauce onto serving plates. Arrange 4–5 scallops per person on top of the sauce. Garnish with chopped parsley and a light sprinkle of crushed red pepper flakes for color and heat.

Serve immediately with your choice of sides.

Recommended Sides

• Creamy Parmesan Risotto or Garlic Mashed Potatoes

• Sautéed Asparagus, Green Beans, or Roasted Broccoli

• Crusty French Bread for mopping up the sauce

• Wild Rice Pilaf or Butter Noodles for a lighter grain option

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Storage and Reheating Tips

• Storage: Store leftover scallops and sauce separately in airtight containers. Refrigerate for up to 2 days.

• Reheating: Reheat the sauce gently in a saucepan over low heat, adding a splash of cream or milk if it thickens too much. Scallops should be reheated gently in a pan with a touch of butter, but note they are best enjoyed freshly cooked.

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Nutrition Information (Per Serving – Based on 4 Servings)

Note: Nutritional content may vary based on the size of scallops and exact ingredients used.

Cajun Seasoning (Homemade Blend – Optional

If you don’t have a store-bought Cajun blend, here’s a quick homemade mix (makes about 3 tablespoons):

• 1 tbsp paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp dried oregano

• 1 tsp dried thyme

• ½ tsp cayenne pepper

• ½ tsp black pepper

• ½ tsp salt

Mix all ingredients and store in an airtight jar for up to 6 months.

Conclusion

Seared scallops with spicy Cajun cream sauce is the kind of dish that feels fancy but is completely achievable at home. The richness of the cream, the bold heat of Cajun spices, and the buttery, sweet taste of scallops come together in one unforgettable bite. Serve it for a special occasion — or turn an ordinary weeknight into a five-star experience.

This recipe proves that bold flavor and elegance don’t require hours in the kitchen. It’s quick, flavorful, and endlessly impressive.