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Seared Scallops with Spicy Cajun Cream Sauce

Seared Scallops with Spicy Cajun Cream Sauce for a Night In

This Seared Scallops with Spicy Cajun Cream Sauce blends delicate flavors with a bold, creamy sauce for a restaurant-worthy dish.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner
Cuisine: American, Seafood
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scallops
  • 1 pound Dry Scallops Opt for dry scallops for the best sear.
  • 1 tablespoon Olive Oil For cooking.
  • 1 tablespoon Butter Adds richness.
For the Cajun Cream Sauce
  • 2 cloves Garlic (minced) Fresh garlic enhances the overall flavor.
  • 1 cup Heavy Cream For luxurious texture.
  • 1 tablespoon Cajun Seasoning Imparts bold flavors.
  • 1 teaspoon Smoked Paprika Contributes smoky depth.
  • 1/4 teaspoon Cayenne Pepper Adjust for desired heat level.
  • 1/4 cup Parmesan Cheese (grated) For umami richness.
  • 1 tablespoon Lemon Juice Brightens the sauce.
  • 1 pinch Salt Essential for enhancing all flavors.
  • 1 pinch Pepper Freshly ground is best.
Optional Ingredients
  • 1/4 cup White Wine or Seafood Broth For deglazing the pan.

Equipment

  • cast iron skillet

Method
 

Step‑by‑Step Instructions
  1. Pat the scallops dry with paper towels and let them sit at room temperature for 10-15 minutes.
  2. Season both sides of the scallops with salt and pepper.
  3. Heat olive oil and butter in a cast iron skillet over medium-high heat until shimmering.
  4. Sear the scallops flat side down for 2-3 minutes until golden brown.
  5. Gently flip the scallops and cook for 1-2 minutes until opaque.
  6. Remove scallops and cover to keep warm.
  7. Sauté minced garlic in the same skillet for about 30 seconds until fragrant.
  8. Deglaze the pan with white wine or seafood broth, scraping the browned bits.
  9. Stir in heavy cream, Cajun seasoning, smoked paprika, and cayenne pepper; simmer for 3-5 minutes.
  10. Stir in Parmesan cheese and lemon juice, adjust seasoning with salt and pepper.
  11. Return scallops to skillet, spoon sauce over them, and warm for 1 minute.
  12. Plate the scallops, drizzle sauce on top, and garnish with parsley.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 8gProtein: 28gFat: 37gSaturated Fat: 18gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 500mgPotassium: 400mgSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 1mg

Notes

Ensure scallops are dry before cooking. Use cast iron for better sear. Adjust cayenne pepper for desired spice level. Store leftovers properly for best quality.

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