Seared Scallops with Creamy Cajun Sauce
This elegant dish features tender, golden-brown scallops seared to perfection and served over a rich, velvety Cajun cream sauce. It’s indulgent yet quick, making it perfect for both weeknight dinners and special occasions. Pair with pasta, rice, or vegetables for a complete meal that brings restaurant-quality flavor to your home.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2–3 (about 4 scallops per person)
Ingredients:
For the Scallops:
1 lb (450g) large sea scallops, patted dry
Salt and black pepper, to taste
1 tbsp olive oil
1 tbsp butter
For the Creamy Cajun Sauce:
1 tbsp butter
2 cloves garlic, minced
1/2 small onion or shallot, finely diced
1 cup heavy cream
1/4 cup chicken or seafood broth (optional, for thinning)
1 tbsp Cajun seasoning (store-bought or homemade)
1/2 tsp smoked paprika (optional for extra depth)
1/4 cup grated Parmesan cheese
Juice of 1/2 lemon (to brighten the sauce)
Salt and pepper, to taste
Optional garnish: chopped parsley or chives
Instructions:
1. Prep the Scallops
Remove the small side muscle if still attached.
Pat scallops completely dry with paper towels. This helps get a great sear.
Season lightly with salt and pepper.
2. Sear the Scallops
Heat olive oil and butter in a skillet over medium-high heat until very hot (but not smoking).
Place scallops in the pan without crowding. Sear for 2–3 minutes on the first side until a golden crust forms.
Flip and cook the second side for 1–2 minutes. Remove and set aside on a warm plate. (Do not overcook—they should be opaque but still tender.)
3. Make the Cajun Cream Sauce
Lower heat to medium. In the same pan, melt 1 tbsp butter.
Saute the onion/shallot and garlic for 1–2 minutes until fragrant.
Add Cajun seasoning and smoked paprika, stir for 30 seconds.
Pour in the heavy cream and broth (if using). Simmer for 3–5 minutes, stirring occasionally, until slightly thickened.
Add Parmesan cheese and lemon juice. Stir until melted and smooth.
Taste and adjust seasoning if needed.
4. Finish & Serve
Return scallops to the pan just to warm through, or spoon sauce over plated scallops.
Garnish with chopped parsley or chives.
Serve over rice, pasta, mashed potatoes, or sauteed spinach.
Chef Tips & Notes:
Scallop Prep: Always dry scallops thoroughly. Moisture prevents a proper sear.
Heat is Key: Get your pan hot for that beautiful golden crust. Cast iron or stainless steel pans work best.
Cajun Seasoning: Store-bought is fine, or make your own with paprika, garlic powder, onion powder, cayenne, oregano, and thyme.
Sauce Too Thick? Add a splash of broth or milk to loosen.
Add-ins: For extra texture, try adding sauteed mushrooms, spinach, or sun-dried tomatoes to the sauce.
Frequently Asked Questions
Q: Can I use frozen scallops?
A: Yes! Just thaw them completely in the fridge and dry them very well before cooking.
Q: What if I don’t like spicy food?
A: Use less Cajun seasoning or opt for a mild version. You can also mix half Cajun with Italian seasoning.
Q: Can I make this dairy-free?
A: Use coconut cream or a non-dairy heavy cream substitute and skip the cheese (or use vegan Parmesan).
Q: What wine pairs well with this dish?
A: A crisp white like Sauvignon Blanc, Pinot Grigio, or Chardonnay balances the creamy spice beautifully.
Q: Can I make the sauce ahead of time?
A: Yes, the sauce can be made up to 2 days in advance and reheated gently. Sear scallops fresh for best texture.
Nutritional Information
Calories: 480 kcal
Total Fat: 38g
Saturated Fat: 21g
Trans Fat: 0g
Cholesterol: 110mg
Sodium: 780mg
Total Carbohydrates: 6g
Dietary Fiber: 0.5g
Sugars: 2g
Protein: 25g
Calcium: ~180mg
Iron: ~1mg
Potassium: ~350mg