Seared Scallops Cajun Cream Sauce (Print Version)

Crisp seared scallops in spicy Cajun cream sauce. Perfect for a quick, elegant main with big flavor.

# Ingredients:

→ Scallops

01 - 450 g large dry-packed sea scallops
02 - 15 ml olive oil
03 - 28 g unsalted butter, divided
04 - Salt, to taste
05 - Freshly ground black pepper, to taste

→ Cajun Cream Sauce

06 - 28 g unsalted butter
07 - 3 garlic cloves, minced
08 - 240 ml heavy cream
09 - 5 ml Cajun seasoning
10 - 2.5 ml smoked paprika
11 - 1.25 ml cayenne pepper (optional)
12 - 25 g Parmesan cheese, grated
13 - 5 ml lemon juice
14 - Salt, to taste
15 - Fresh parsley, chopped, for garnish
16 - 30 ml white wine or seafood broth, optional, for deglazing

# Steps to Follow:

01 - Thoroughly pat scallops dry with paper towels and allow them to rest at room temperature for 15 minutes to remove excess moisture and chill.
02 - Lightly season both sides of the scallops with salt and freshly ground black pepper.
03 - Heat olive oil and half the butter in a large cast iron skillet over medium-high until shimmering. Arrange scallops in a single layer without overcrowding. Sear undisturbed for 2–3 minutes until golden-brown crust forms. Flip and cook for an additional 1–2 minutes. Remove scallops to a plate and keep warm.
04 - Reduce heat to medium. Add the remaining butter to the same skillet. Sauté minced garlic for about 30 seconds until fragrant.
05 - Deglaze the pan with white wine or seafood broth, if using, scraping up any browned bits with a wooden spoon.
06 - Pour in the heavy cream. Add Cajun seasoning, smoked paprika, and cayenne pepper if more heat is desired. Simmer for 2–3 minutes, stirring occasionally, until slightly thickened.
07 - Stir in grated Parmesan and lemon juice. Continue to simmer until sauce reaches the desired consistency, about 1–2 minutes. Adjust salt to taste.
08 - Return scallops to the pan. Gently spoon sauce over the scallops and warm through for about 1 minute. Transfer to plates, garnish with fresh chopped parsley, and serve immediately.

# Additional Notes:

01 - Ensure scallops are completely dry before searing for optimal caramelization.
02 - Use only heavy cream for a stable, luxurious sauce.
03 - For a milder sauce, omit or reduce cayenne pepper.
04 - Pair with sautéed spinach, cauliflower rice, or a crisp salad to keep the meal low in carbohydrates.

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