If you love seafood dishes that balance heat, richness, and sophistication, these Seared Scallops with Spicy Cajun Cream Sauce will instantly win you over. Perfectly seared scallops with golden crusts rest on a bed of velvety, Cajun-spiced cream sauce bursting with smoky flavor. It’s the kind of meal that looks gourmet but comes together surprisingly fast—ready in under 30 minutes. The first time I tried this, I swapped the heavy cream for half-and-half to lighten it up, and it still tasted phenomenal. Whether served as an impressive appetizer or a restaurant-quality main course, this dish will bring a taste of New Orleans flair straight to your kitchen.
Why You’ll Love This Recipe
This recipe offers the perfect balance between indulgence and simplicity. The scallops are tender and buttery inside, while the spicy Cajun cream adds depth and a touch of heat. It’s an elegant seafood dish that requires minimal effort yet delivers maximum impact. The sauce is versatile enough to pair with pasta, rice, or crusty bread for dipping. If you’re looking to elevate your weeknight dinner or impress guests, this is a show-stopping recipe that never disappoints.
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Seared Scallops with Spicy Cajun Cream Sauce – A Bold, Elegant Seafood Delight
- Total Time: 25 mins
- Yield: 4 servings
Description
Perfectly seared scallops served with a bold and creamy Cajun sauce that’s rich, spicy, and full of Southern flavor. This restaurant-quality dish is quick to make and ideal for a special dinner.
Ingredients
- 1 lb large sea scallops, patted dry
- 2 tbsp olive oil
- 1 tbsp butter
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tbsp Cajun seasoning (plus extra for scallops)
- 1/2 tsp smoked paprika
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 1/2 cup grated Parmesan cheese
- 1 tbsp lemon juice
- Salt and black pepper to taste
- 2 tbsp chopped parsley (for garnish)
Instructions
- Pat scallops dry with paper towels and season both sides lightly with salt, pepper, and a pinch of Cajun seasoning.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Sear scallops for 1–2 minutes per side until golden brown and opaque in the center. Remove from skillet and set aside.
- In the same skillet, reduce heat to medium and add garlic. Sauté for 30 seconds until fragrant.
- Add tomato paste, Cajun seasoning, and smoked paprika. Stir for 1 minute to bloom the spices.
- Pour in chicken broth and scrape up any browned bits from the pan.
- Stir in heavy cream and simmer for 3–4 minutes until slightly thickened.
- Add Parmesan cheese and stir until melted and smooth. Season with lemon juice, salt, and pepper to taste.
- Return scallops to the pan, spoon sauce over them, and cook for 1 more minute to heat through.
- Garnish with chopped parsley and serve immediately over rice, pasta, or with crusty bread.
Notes
- Do not overcrowd the pan when searing scallops — it helps achieve a golden crust.
- Use freshly grated Parmesan for the best sauce texture.
- Adjust Cajun seasoning to your spice preference.
- Pairs beautifully with linguine or creamy mashed potatoes.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Cajun
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Scallops: Fresh sea scallops are ideal for this dish. Their natural sweetness contrasts beautifully with the spicy cream sauce. Make sure they’re dry before searing for a perfect golden crust.
Olive oil: Used for searing the scallops, giving them a crisp, caramelized exterior.
Butter: Adds richness and helps in browning the scallops evenly.
Garlic: Minced garlic brings aromatic depth and blends beautifully with the Cajun spice.
Heavy cream: The base of the sauce, creating that luxurious texture and coating the scallops perfectly.
Cajun seasoning: The heart of the dish, adding spice, smokiness, and Southern character. I prefer using a homemade blend to control salt and heat.
Paprika: Enhances color and adds subtle sweetness to balance the heat.
Parmesan cheese: Thickens the sauce slightly while providing a nutty, savory layer.
Lemon juice: A splash brightens the creamy sauce and highlights the scallops’ natural sweetness.
Parsley: Adds color and a hint of freshness to finish the dish beautifully.
Salt and black pepper: Essential to bring out the flavors without overpowering the Cajun spices.
Directions
Pat the scallops dry with paper towels to ensure a perfect sear. Season both sides lightly with salt and black pepper. Heat olive oil and butter in a large skillet over medium-high heat until shimmering. Add the scallops, making sure not to overcrowd the pan. Sear for about 2–3 minutes per side, or until golden brown and opaque in the center. Transfer them to a plate and keep warm.
In the same skillet, add a bit more butter if needed. Sauté minced garlic for about 30 seconds until fragrant. Reduce heat to medium and stir in Cajun seasoning and paprika. Pour in heavy cream, stirring constantly to combine. Let the sauce simmer for 3–4 minutes until it begins to thicken slightly.
Stir in Parmesan cheese until melted and smooth, then add a squeeze of lemon juice. Taste and adjust seasoning with salt or pepper as needed. Return the scallops to the skillet, spooning the sauce over them. Garnish with chopped parsley and serve immediately.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
This recipe serves 4 people.
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a skillet over low heat with a splash of cream or broth to loosen the sauce. Avoid microwaving, as scallops can turn rubbery when overheated. This dish is best enjoyed fresh, as scallops taste their best right after searing.
Variations and Customizations
Cajun Shrimp and Scallop Combo: Add shrimp to the skillet for a seafood medley bursting with flavor.
Pasta Version: Toss cooked fettuccine or linguine into the sauce for a creamy Cajun pasta twist.
Vegetable Add-In: Stir in sautéed bell peppers, spinach, or sun-dried tomatoes for extra color and nutrition.
Extra Spicy: Add cayenne pepper or a few dashes of hot sauce if you love heat.
Lighter Option: Use half-and-half or coconut milk instead of heavy cream for a lighter texture.
Cheesy Upgrade: Mix in extra Parmesan or a sprinkle of mozzarella for a thicker, cheesier sauce.
Garlic-Lover’s Style: Double the garlic for a more robust, aromatic punch.
Citrus Twist: Add lemon zest or a squeeze of lime to brighten the sauce even more.
Smoked Paprika Finish: Use smoked paprika for a deeper, bolder flavor profile.
Wine Infusion: Deglaze the pan with a splash of white wine before adding the cream for extra depth.
FAQs
1. Can I use frozen scallops?
Yes, but make sure they are completely thawed and patted dry before cooking.
2. What type of scallops should I buy?
Sea scallops are best for this recipe because they are larger and sear beautifully.
3. How do I get a perfect sear on scallops?
Ensure the scallops are very dry and the pan is hot before adding them—avoid moving them too soon.
4. Can I use milk instead of cream?
You can, but the sauce will be thinner and less rich.
5. Is Cajun seasoning spicy?
It depends on the blend; some are mild, while others have noticeable heat. Adjust to your preference.
6. What sides go well with this dish?
Rice, garlic mashed potatoes, or roasted vegetables complement it wonderfully.
7. Can I make this ahead of time?
You can prepare the sauce ahead, but sear the scallops just before serving for best results.
8. How can I make this gluten-free?
Ensure your Cajun seasoning and Parmesan cheese are gluten-free.
9. Can I use shrimp instead of scallops?
Yes, shrimp works perfectly with the same sauce and cooking method.
10. How can I thicken the sauce more?
Simmer a few extra minutes or add a bit more Parmesan cheese for a thicker texture.
Conclusion
Seared Scallops with Spicy Cajun Cream Sauce is a luxurious yet easy dish that brings restaurant-quality flavor to your home kitchen. The golden seared scallops paired with a smoky, creamy Cajun sauce create a perfect harmony of spice and elegance. Serve this dish for a special occasion, or treat yourself to an elevated weeknight dinner—it’s quick, flavorful, and unforgettable.
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