Seared scallops spicy cajun cream

Seared scallops with spicy Cajun cream create a dish that feels both elegant and comforting. The rich, velvety sauce carries just the right amount of heat to complement the delicate sweetness of the scallops. It is a perfect recipe for those moments when you want something impressive yet easy enough to pull off on a weeknight.

I first whipped this up when friends came over unexpectedly and they could not stop raving about the spicy cream sauce. Now it is a go-to when I want to spruce up seafood night.

Ingredients

• Large sea scallops: one pound dry-packed ensure they are firm and dry for a good sear
• Salt and freshly ground black pepper: essential to season and enhance natural flavor
• Olive oil: one tablespoon for searing gives a clean taste that does not overpower
• Unsalted butter: two tablespoons divided one for searing and one for the sauce adds richness
• Garlic: three cloves minced for fragrant depth
• Heavy cream: one cup creates the luscious base for the spicy sauce
• Cajun seasoning: one teaspoon delivers smoky warmth and complexity choose a well-balanced blend
• Smoked paprika: half teaspoon adds a subtle sweetness and smokiness opt for Spanish variety if possible
• Cayenne pepper: quarter teaspoon optional for extra heat adjust according to tolerance
• Grated Parmesan cheese: quarter cup for umami and slight nutty touch
• Lemon juice: one teaspoon brightens the sauce and balances richness
• Fresh parsley: chopped for garnish adds freshness and color
• Optional: splash of white wine or seafood broth for deglazing lifts the browned bits from the pan adding extra dimension

Instructions

Sear the Scallops:

Pat scallops very dry with paper towels and let them rest at room temperature for 15 to 20 minutes this step helps achieve a golden crust

Season both sides of scallops generously with salt and freshly ground black pepper

Heat olive oil and one tablespoon unsalted butter in a heavy skillet over medium-high heat make sure the pan is hot before adding scallops

Place scallops carefully and cook undisturbed for 2 to 3 minutes until the bottoms are golden brown and caramelized

Flip scallops gently and cook for another 1 to 2 minutes until just opaque inside then remove scallops to a plate

Create the Cajun Cream Sauce:

Lower heat to medium and add one tablespoon butter to the same skillet

Add minced garlic and sauté for about 30 seconds until fragrant but not burnt

Pour in a splash of white wine or seafood broth if using scrape the browned bits from the pan with a wooden spoon these hold concentrated flavor

Add heavy cream followed by Cajun seasoning smoked paprika and cayenne pepper stir to combine

Simmer the sauce gently for 2 to 3 minutes allowing flavors to meld and sauce to thicken slightly

Stir in grated Parmesan cheese and lemon juice keep simmering until sauce is creamy and coats the back of a spoon

Bring It All Together:

Return the scallops to the skillet nestling them into the sauce

Spoon the sauce over scallops and warm through for a minute

Garnish with a scatter of chopped fresh parsley and serve immediately

This creamy Cajun sauce reminds me of a trip to the Gulf Coast where Cajun spices made every meal memorable. The first time I brought these scallops to a family dinner was a hit and sparked a tradition of spicy seafood feasts.

Storage Tips

Store leftover scallops and sauce separately in airtight containers in the refrigerator Use within two days to preserve the best texture and flavor Reheat gently on the stovetop over low heat and add a splash of cream or broth to loosen the sauce if needed

Ingredient Substitutions

If you cannot find fresh scallops choose frozen dry-packed scallops thawed completely and patted dry avoid wet scallops that steam instead of sear Heavy cream can be replaced with half and half or coconut milk for a lighter or dairy-free version but sauce texture will differ Parmesan cheese can be substituted with Pecorino Romano or grated aged Asiago for a different but still sharp flavor

Serving Suggestions

Serve these scallops over creamy polenta or crusty bread to soak up the spicy sauce A simple green salad with lemon vinaigrette balances the richness and brings brightness Pair with a chilled glass of Sauvignon Blanc or crisp rosé for a refreshing complement

This dish combines elegant flavors with easy preparation, making it a standout for busy weeknights or special occasions.

FAQs about Recipes

→ How do I get a perfect sear on scallops?

Ensure scallops are dry by patting them with paper towels and heat the pan thoroughly. Use oil with high smoke point and avoid overcrowding the pan for an even golden crust.

→ Can I substitute heavy cream in the sauce?

Yes, alternatives like half-and-half or coconut cream may work but can alter the sauce’s richness and texture slightly.

→ What if I don’t have white wine for deglazing?

Seafood broth, chicken broth, or a splash of lemon juice can be good alternatives to enhance the flavor and deglaze the pan.

→ How spicy is the Cajun cream sauce?

The spice level is moderate, balanced by smoked paprika and cayenne powder, with cayenne optional for extra heat.

→ Can I prepare this dish ahead of time?

For best texture, sear scallops just before serving. The sauce can be made in advance and gently reheated.