Save Golden-seared scallops bathed in a rich, velvety Cajun cream sauce—this recipe is an absolute flavor bomb. It brings together the natural sweetness of perfectly seared sea scallops with a bold, creamy sauce spiced with paprika, garlic, and just the right kick of heat. This dish feels like a restaurant-worthy experience made easy at home. Ideal for a quick dinner, elegant date night, or anyone looking for satisfying dinner ideas packed with protein and low in carbs. With its crispy edges, creamy texture, and punchy flavor, it's an easy recipe that tastes like luxury.
The first time I made these seared scallops with spicy Cajun cream sauce, my family could not believe how restaurant-quality they tasted. The bold flavors and creamy sauce totally won them over—now this dish is a regular request for weeknight dinners and celebrations alike.
Ingredients
- Large sea scallops (dry-packed): 1 lb
- Salt and freshly ground black pepper: for seasoning
- Olive oil: 1 tbsp
- Unsalted butter: 2 tbsp, divided
- Garlic cloves: 3, minced
- Heavy cream: 1 cup
- Cajun seasoning: 1 tsp
- Smoked paprika: 1/2 tsp
- Cayenne pepper (optional): 1/4 tsp
- Grated Parmesan cheese: 1/4 cup
- Lemon juice: 1 tsp
- Salt to taste: as needed
- Fresh parsley, chopped: for garnish
- Optional - splash of white wine or seafood broth: for deglazing
Instructions
- Prep Scallops:
- Pat scallops dry with paper towels and let them rest at room temperature for 15 to 20 minutes.
- Season:
- Sprinkle both sides of scallops with salt and freshly ground black pepper.
- Sear Scallops:
- Heat olive oil and 1 tbsp butter in a cast iron skillet over medium-high heat. Place scallops in the skillet and sear for 2 to 3 minutes on the first side until golden brown. Flip and cook for another 1 to 2 minutes. Remove scallops and set aside.
- Make Sauce:
- Reduce the skillet heat to medium and add the remaining 1 tbsp butter plus minced garlic. Sauté for 30 seconds until fragrant.
- Deglaze Pan:
- Pour in a splash of white wine or seafood broth and scrape up the browned bits from the bottom of the pan.
- Simmer Sauce:
- Add heavy cream, Cajun seasoning, smoked paprika, and cayenne. Stir and simmer for 2 to 3 minutes.
- Finish Sauce:
- Stir in Parmesan cheese and lemon juice. Continue simmering until the sauce is just slightly thickened.
- Combine and Serve:
- Return scallops to the pan, spoon sauce over the top. Warm through, garnish with chopped parsley, and serve immediately.
Save Everyone at our table ends up dipping bread into the leftover sauce—it's that irresistible. Sharing these scallops always turns dinner into a little celebration, especially when we gather on a special occasion.
How to Serve
Serve the scallops immediately for peak freshness and texture. Pair them with a crisp green salad or steamed vegetables to balance the richness of the sauce.
Storage & Reheating
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking the scallops.
Variations
Swap the Cajun seasoning for Old Bay or lemon-pepper for a milder sauce, or add sautéed spinach for extra nutrients and color.
Save This scallop supper brings a little luxury to your weeknight table—enjoy every creamy, spicy bite!
Kitchen Tips & Answers
- → What type of scallops work best for this dish?
Dry-packed sea scallops are ideal, offering sweetness and allowing for a perfect sear without excess moisture.
- → How do I achieve golden, crispy scallops?
Pat scallops dry, season well, and sear in a hot skillet with olive oil and butter until caramelized on each side.
- → How spicy is the Cajun cream sauce?
The sauce has gentle heat from Cajun seasoning and cayenne; adjust the spices to your personal taste preferences.
- → Can I substitute heavy cream with a lighter alternative?
Yes, half-and-half or coconut milk can be used, but the sauce will be less rich and may have a thinner consistency.
- → Is this dish suitable for low-carb diets?
Absolutely. The combination of scallops and cream sauce is naturally low in carbohydrates, ideal for protein-focused meals.
- → Why deglaze the pan for the sauce?
Deglazing with wine or broth lifts flavorful browned bits from the pan, enhancing the depth and richness of the sauce.