Seared Scallops Cajun Cream

Golden-seared scallops coated in a spicy Cajun cream sauce are a foolproof way to transform weeknight dinner into something special. This recipe is a real favorite in my kitchen whenever I want restaurant flavor without much fuss. The sweet tenderness of scallops meets a creamy sauce with a kick and the whole meal comes together fast enough for busy nights or entertaining.

The first time I made this I was shocked by how easy it was to impress everyone at the table. Now it is my go-to for date nights at home or whenever I find fresh scallops at the market.

Ingredients

• Large dry-packed sea scallops: Choosing dry-packed ensures they sear beautifully avoid wet types which steam instead of browning
• Olive oil and unsalted butter: These create the golden crust on your scallops go for good quality butter if you can
• Salt and freshly cracked black pepper: The base for seasoning brings out scallop sweetness
• Heavy cream: Forms the base of the sauce choose the freshest cream for best flavor
• Cajun seasoning: Adds bold spicy flavor look for one without additives or hidden salt
• Smoked paprika: Deepens the warm background flavor Spanish paprika is especially fragrant
• Cayenne pepper: Use if you love heat or skip if you want it milder
• Grated Parmesan cheese: Melts quickly for silkiness choose real Parmigiano Reggiano for best taste
• Lemon juice: Brightens and balances the richness use freshly squeezed
• Fresh garlic: Essential for flavoring the cream sauce mince just before cooking
• White wine or seafood broth: Optional for deglazing the pan brings subtle acidity if you have it on hand
• Chopped fresh parsley: Gives a hit of freshness and color for garnish

Step-by-Step Instructions

Prep and Rest the Scallops:

Lay scallops out on paper towels and pat them completely dry to guarantee a good sear. Let them sit at room temperature for fifteen to twenty minutes so they do not go into the pan cold.

Season the Scallops:

Sprinkle both sides generously with salt and cracked black pepper. This helps form the flavorful crust.

Sear the Scallops:

Heat olive oil and butter over medium-high until shimmering but not smoking. Place scallops in a single layer spaced apart and do not disturb for two to three minutes so a golden crust develops. Flip gently and cook the other side for one to two minutes more. Transfer to a plate right away to avoid overcooking.

Infuse the Butter with Garlic:

In the same skillet reduce heat to medium and add more butter followed quickly by minced garlic. Stir for around thirty seconds until fragrant but do not let the garlic brown.

Deglaze the Pan:

Pour a splash of white wine or seafood broth into the pan scraping up all the browned bits with a wooden spoon. This step brings out deep savory flavors.

Make the Cajun Cream Sauce:

Pour in heavy cream then add Cajun seasoning smoked paprika and cayenne if using. Simmer two to three minutes stirring gently until just thickened.

Add Cheese and Lemon:

Stir in Parmesan and a squeeze of lemon. Allow sauce to gently bubble for an extra one to two minutes until it coats a spoon and tastes balanced. Season with a pinch of salt if needed.

Return Scallops to Sauce:

Set the scallops back into the skillet and spoon over warm sauce. Heat for about a minute without boiling so the scallops stay tender.

Garnish and Serve:

Transfer everything to plates or a serving dish. Top with a generous sprinkle of fresh parsley and serve right away.

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I always anticipate the burst of smoky Cajun scent when I add the spices to the pan Set this dish on the table and everyone stops to savor that aroma My youngest once called it the fancy magic dinner after her first bite

Storage Tips

For freshest texture enjoy right after cooking If storing leftovers transfer scallops and sauce into a lidded container and refrigerate Eat within one day for best flavor and reheat gently over low heat so the scallops do not toughen Do not freeze as the sauce and scallops both lose quality

Ingredient Substitutions

If sea scallops are not available try large shrimp using the same method Cream can be swapped for coconut cream for a dairy free twist Parmesan can be replaced with Pecorino Romano or even nutritional yeast for a different flavor profile You can also use mild paprika if you are sensitive to spice

Serving Suggestions

This meal loves to be paired with simple sides such as wilted spinach sautéed asparagus or cauliflower rice For a traditional touch try with a small scoop of white rice or even stone ground grits For a dinner party presentation place scallops atop a bed of greens and drizzle extra sauce

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A Bit of History

Cajun cream sauce like this originated from the resourceful Cajun cooks in Louisiana balancing cream with bold spice and seafood Bringing scallops into the mix offers a small luxury that keeps the essence of southern comfort food I love how this dish is both rustic and elegant like a bite of New Orleans at my own table

Recipe FAQs

→ How do I achieve a golden crust on scallops?

Ensure scallops are dry before searing, use a hot skillet, and avoid overcrowding. Sear undisturbed for a crisp finish.

→ Can the cream sauce be made less spicy?

Yes. Omit or reduce the cayenne pepper to adjust heat levels without sacrificing flavor in the Cajun sauce.

→ What sides pair well with this dish?

Sautéed spinach, cauliflower rice, or a light green salad make excellent, low-carb accompaniments.

→ Can I substitute the wine for deglazing?

If avoiding alcohol, seafood broth works well to deglaze the pan and deepen the sauce's flavor.

→ Is it possible to use frozen scallops?

Yes. Thaw thoroughly and pat dry before searing to ensure the best texture and a golden crust.

→ What is the best way to reheat leftovers?

Gently warm scallops and sauce together in a pan over low heat to avoid overcooking.