If you are craving a dish that is both elegant and bursting with bold flavor, the Seared Scallops with Spicy Cajun Cream Sauce Recipe is an absolute must-try. Tender, perfectly caramelized scallops meet a rich, creamy sauce infused with just the right amount of Cajun spice to warm your palate and elevate a simple seafood dinner to something truly memorable. Whether it’s a weeknight treat or a special occasion, this recipe brings together the buttery sweetness of scallops and the smoky heat of Cajun seasoning in a way that feels indulgent yet effortlessly achievable in your own kitchen.
Ingredients You’ll Need
This recipe shines because it relies on a handful of straightforward ingredients that each play a key role in building layers of taste and texture. From the creamy sauce to the crispy sear on the scallops, each element is carefully chosen to harmonize perfectly.
- 1 lb sea scallops (preferably dry-packed): Dry-packed scallops sear better, giving you a beautiful crust and tender inside.
- 1 tablespoon Cajun seasoning: This is the spicy backbone that adds smokiness and a touch of heat.
- 1/2 cup heavy cream: Creates a luscious, velvety sauce that balances the spice.
- 2 cloves garlic, minced: Adds aromatic depth that awakens the sauce.
- 2 tablespoons butter: Butter enriches the sauce and helps with that irresistible golden sear.
- 1 tablespoon olive oil: Helps to achieve the perfect crispy exterior on the scallops without burning the butter.
- 1 tablespoon chopped fresh parsley: Adds a fresh, bright finish both in flavor and color.
- 1/2 teaspoon salt: Essential to enhance all the flavors beautifully.
- 1/4 teaspoon black pepper: Adds subtle warmth without overpowering the dish.
How to Make Seared Scallops with Spicy Cajun Cream Sauce Recipe
Step 1: Prep and Season the Scallops
Start by patting your sea scallops dry with paper towels; moisture is the enemy of a good sear. Let them rest for about 10-15 minutes to ensure they’re perfectly dry. Then, season both sides generously with salt, pepper, and a pinch of Cajun seasoning to start infusing flavor right away.
Step 2: Sear the Scallops
Heat a skillet over medium-high heat and add olive oil along with 1 tablespoon of butter. When the butter has melted and the pan is hot, carefully place the scallops in the pan. Let them sear undisturbed for 2 minutes on one side until they develop a gorgeous golden crust, then flip and sear for another 2 minutes. Remove scallops from the pan and set them aside while you make the sauce.
Step 3: Build the Spicy Cajun Cream Sauce
Reduce the heat to medium and add the remaining tablespoon of butter along with the minced garlic. Stir for about 30 seconds until fragrant, but be careful not to burn the garlic. Sprinkle in the rest of the Cajun seasoning, then pour in the heavy cream. Use your spoon to scrape up any browned bits on the bottom of the pan—those add incredible flavor. Let the sauce simmer gently for 2 to 3 minutes, until it thickens slightly.
Step 4: Bring It All Together
Return the scallops to the pan and spoon the spicy Cajun cream sauce over them. Let everything cook together for another 1 to 2 minutes so the scallops soak up that luscious sauce and finish cooking perfectly. Finally, sprinkle with fresh parsley for a pop of color and freshness. Serve right away for the best experience!
How to Serve Seared Scallops with Spicy Cajun Cream Sauce Recipe
Garnishes
Freshly chopped parsley is more than just decoration—it adds a vibrant contrast and subtle herbal brightness that balances the richness of the sauce. A tiny squeeze of lemon juice over the plated scallops can also lift the dish with a zesty hint of acidity.
Side Dishes
This dish pairs wonderfully with simple sides like garlic mashed potatoes or creamy polenta to soak up that spicy Cajun cream sauce. Lightly steamed green vegetables, such as asparagus or green beans, offer a refreshing crunch to complement the silky scallops.
Creative Ways to Present
If you’re looking to impress, try serving the scallops atop a bed of fragrant jasmine rice or alongside a vibrant arugula salad with citrus segments. For parties or a dinner date, plate them neatly with a drizzle of the sauce artistically swirled around for a restaurant-worthy finish.
Make Ahead and Storage
Storing Leftovers
Leftover scallops and sauce can be stored separately in airtight containers in the refrigerator for up to 2 days. Make sure the scallops are cooled quickly to maintain freshness and texture.
Freezing
Freezing is not recommended for seared scallops as their delicate texture tends to become rubbery when thawed. If you must, freeze them raw, but be prepared for a softer texture after cooking.
Reheating
Reheat gently on the stovetop over low heat, stirring the sauce occasionally to avoid separation. Warm the scallops quickly and softly to preserve their tender texture, ideally returning them to the sauce just before serving to avoid overcooking.
FAQs
Can I use frozen scallops for this recipe?
While fresh, dry-packed scallops are best for this recipe because they sear beautifully, you can use frozen scallops if fresh aren’t available. Be sure to thaw them completely and pat dry to get that same golden crust.
How spicy is the Cajun cream sauce?
The sauce delivers a moderate level of heat that nicely complements the sweetness of the scallops without overpowering them. You can adjust the amount of Cajun seasoning to your preferred spice level.
What if I don’t have heavy cream? Can I substitute?
Heavy cream is key for the richness and texture of this sauce. You can try half-and-half mixed with a little butter, but keep in mind the sauce won’t be quite as thick or indulgent.
Is this recipe gluten-free?
Yes! All the ingredients in this Seared Scallops with Spicy Cajun Cream Sauce Recipe are naturally gluten-free, making it suitable for those with gluten sensitivities.
How do I tell when scallops are perfectly cooked?
Perfect scallops have a golden crust on the outside but remain tender and slightly translucent in the center. Overcooking will make them rubbery, so aim for about 2 minutes per side for optimal texture.
Final Thoughts
This Seared Scallops with Spicy Cajun Cream Sauce Recipe is a treasure of flavors that’s sure to impress anyone lucky enough to have it on their plate. It’s quick enough for a weeknight but special enough for entertaining. Trust me, once you try the combination of that spicy, creamy sauce with beautifully seared scallops, it will become one of your go-to recipes for a truly delightful seafood experience. So grab those scallops and start cooking—your taste buds will thank you!
Print
Seared Scallops with Spicy Cajun Cream Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Frying
- Cuisine: Cajun
Description
This Seared Scallops with Spicy Cajun Cream Sauce recipe offers a quick and delicious way to enjoy tender sea scallops accented by a creamy, flavorful Cajun-spiced sauce. Perfect for a sophisticated yet simple meal, the scallops are seared to a golden crisp and finished in a rich, garlicky cream sauce infused with authentic Cajun seasoning and fresh parsley.
Ingredients
Scallops
- 1 lb sea scallops (preferably dry-packed)
- 1 tablespoon Cajun seasoning, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- 2 tablespoons butter, divided
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh parsley
Instructions
- Prepare Scallops: Pat the scallops dry with paper towels and let them rest for 10-15 minutes to remove excess moisture. Season both sides with salt, pepper, and a pinch of Cajun seasoning for balanced flavor.
- Sear Scallops: Heat a skillet over medium-high heat, add olive oil and 1 tablespoon of butter. Once hot, carefully place scallops in the pan and sear them for about 2 minutes per side until they develop a golden, crisp crust. Remove scallops and set aside to keep warm.
- Sauté Garlic: Reduce heat to medium and add the remaining tablespoon of butter along with the minced garlic. Cook for about 30 seconds until fragrant but not browned, stirring constantly to prevent burning.
- Make Sauce: Sprinkle the remaining Cajun seasoning into the skillet. Pour in the heavy cream, stirring well to combine and scraping up the browned bits from the pan. Let the sauce simmer gently for 2-3 minutes until it thickens slightly and flavors meld.
- Finish and Serve: Return the seared scallops to the skillet and spoon the creamy Cajun sauce over them. Cook together for an additional 1-2 minutes to heat through. Garnish with freshly chopped parsley and serve immediately for the best taste and texture.
Notes
- For best results, use dry-packed scallops as they sear better and don’t release excess water.
- Do not overcrowd the pan when searing scallops to ensure a proper crust develops.
- If you prefer less spice, reduce the amount of Cajun seasoning in the sauce.
- This dish pairs well with steamed rice, crusty bread, or a light salad.
- Make sure to dry scallops thoroughly before cooking to prevent steaming instead of searing.
