Lorenzo Devereaux
Golden, buttery seared scallops meet a bold and zesty Cajun cream sauce in this unforgettable dish. Each tender bite is perfectly caramelized on the outside and melts in your mouth, while the rich sauce brings a kick of heat that balances beautifully with the natural sweetness of the scallops.
This restaurant-quality recipe comes together quickly, making it ideal for an elegant weeknight dinner or a show-stopping date night meal. Serve it with your favorite sides, and you’ll have a dish that rivals any seafood restaurant in town.
What Kind of Scallops Work Best for This Dish?
For the best results, use large sea scallops. Their size allows for a gorgeous sear and a tender, juicy interior. Pat them dry before cooking to get that perfect golden crust.
Ingredients for Seared Scallops with Spicy Cajun Cream Sauce
- Sea Scallops – The star of the dish, bringing natural sweetness and tender texture.
- Butter – Helps achieve a golden sear and adds richness to the sauce.
- Olive Oil – Prevents the butter from burning and aids in searing.
- Garlic – Infuses the sauce with aromatic depth.
- Heavy Cream – Creates a luscious, silky Cajun sauce.
- Cajun Seasoning – Adds that signature bold, smoky, and slightly spicy flavor.
- Paprika – Enhances color and warmth.
- Lemon Juice – Brightens the flavors and cuts through the richness.
- Salt & Pepper – Essential for seasoning the scallops and sauce.
How To Make Seared Scallops with Spicy Cajun Cream Sauce
Step 1: Prepare the Scallops
Pat the scallops dry with paper towels to remove excess moisture. Season both sides with salt, pepper, and a light sprinkle of Cajun seasoning.
Step 2: Sear the Scallops
Heat a skillet over medium-high heat with butter and olive oil. Place scallops in the pan without overcrowding. Sear for 2-3 minutes per side until golden brown and slightly caramelized. Remove scallops and set aside.
Step 3: Make the Cajun Cream Sauce
In the same pan, add garlic and sauté for 30 seconds. Pour in heavy cream, a generous spoon of Cajun seasoning, and paprika. Simmer for 3-4 minutes until the sauce thickens slightly.
Step 4: Combine and Finish
Return the scallops to the pan, spooning the sauce over them. Add a squeeze of lemon juice and let them warm through for 1-2 minutes. Serve immediately with extra sauce drizzled on top.
Serving and Storing Seared Scallops with Spicy Cajun Cream Sauce
This dish is best served immediately while the scallops are hot and the sauce is creamy. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of cream to maintain the sauce’s silky texture.
What to Serve With Seared Scallops?
Garlic Mashed Potatoes
Creamy and buttery potatoes balance the heat of the Cajun sauce.
Steamed Asparagus
A light, crisp vegetable that pairs perfectly with seafood.
Lemon Butter Rice
Fragrant rice with a hint of citrus complements the richness of the scallops.
Roasted Broccoli
Adds a caramelized crunch and a dose of healthy greens.
Crusty French Bread
Perfect for mopping up every drop of the flavorful sauce.
Side Salad with Vinaigrette
A refreshing salad helps cut through the richness of the dish.
Want More Seafood Dinner Ideas?
If you loved these seared scallops, you’ll enjoy these other ChefAlchemy favorites:
- Cajun Shrimp with Garlic Butter Sauce
- Grilled Cod with Roasted Tomatoes & Creamy Dill Sauce
- Shrimp Broccoli Alfredo – Creamy, Comforting, and Crave-Worthy
- One-Pan Shrimp Fettuccine Alfredo
- Cilantro Lime Honey Garlic Salmon
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I’d love to hear how your scallops turned out! Did you add extra spice or keep it mild? Share your tips in the comments and inspire others.
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Seared Scallops with Spicy Cajun Cream Sauce
Equipment
- Skillet
- Tongs
- Measuring cups and spoons
Ingredients
- 1 lb sea scallops
- 2 tbsp butter
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 2 tsp Cajun seasoning
- 0.5 tsp paprika
- 1 tbsp lemon juice
- salt and black pepper to taste
Instructions
- Pat scallops dry and season with salt, black pepper, and light Cajun seasoning.
- Heat butter and olive oil in a skillet. Sear scallops 2–3 minutes per side until golden. Remove and set aside.
- In the same pan, sauté garlic 30 seconds. Add heavy cream, Cajun seasoning, and paprika. Simmer 3–4 minutes.
- Return scallops to pan, add lemon juice, spoon sauce over scallops, and heat 1–2 minutes. Serve immediately.