Description
This delectable Seared Scallops with Spicy Cajun Cream Sauce recipe features perfectly browned sea scallops served in a rich, flavorful cream sauce infused with Cajun seasoning, smoked paprika, and a hint of cayenne. Ready in just 25 minutes, it’s an elegant and quick meal perfect for seafood lovers seeking a spicy, creamy dish with a buttery finish.
Ingredients
Scale
Seafood
- 1 lb large sea scallops (dry-packed)
Seasoning & Dairy
- Salt and freshly ground black pepper, to taste
- 1 tbsp olive oil
- 2 tbsp unsalted butter, divided
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tsp lemon juice
Spices & Aromatics
- 3 garlic cloves, minced
- 1 tsp Cajun seasoning
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
Optional
- Splash of white wine or seafood broth (for deglazing)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare Scallops: Pat the scallops dry thoroughly using paper towels to remove any excess moisture, then let them rest at room temperature for 15–20 minutes to ensure even cooking.
- Season Scallops: Generously season both sides of the scallops with salt and freshly ground black pepper to enhance their natural sweetness.
- Heat Pan: Warm a cast iron skillet over medium-high heat and add olive oil along with 1 tablespoon of unsalted butter, allowing the butter to melt and the pan to become hot for searing.
- Sear Scallops: Place scallops in the hot skillet and sear without moving them for 2–3 minutes on the first side until a golden-brown crust forms; then flip and cook for another 1–2 minutes until just cooked through. Remove scallops and set aside.
- Sauté Garlic: Lower the heat to medium, add the remaining 1 tablespoon of butter and minced garlic to the skillet; sauté briefly for about 30 seconds until fragrant but not burnt.
- Deglaze Pan: Add a splash of white wine or seafood broth to the skillet, scraping up all the flavorful browned bits from the bottom to incorporate into the sauce.
- Make Sauce: Pour in the heavy cream and stir in Cajun seasoning, smoked paprika, and cayenne pepper (if using). Let the mixture simmer gently for 2–3 minutes to develop flavor and thicken slightly.
- Finish Sauce: Stir in grated Parmesan cheese and lemon juice, continuing to simmer until the sauce reaches a slightly thickened consistency.
- Combine and Serve: Return the scallops to the pan, spoon the spicy Cajun cream sauce over them, and warm through for a minute. Garnish with freshly chopped parsley and serve immediately for a delicious, indulgent meal.
Notes
- Dry-packed scallops are preferred for better searing results as they do not contain added water.
- Make sure not to overcrowd the pan when searing scallops to ensure a perfect crust.
- Cayenne pepper can be adjusted or omitted for desired spice level.
- Splash of white wine adds acidity and depth but can be substituted with seafood broth for non-alcoholic option.
- Serve with crusty bread or over rice to soak up the flavorful sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun, American
Keywords: seared scallops, Cajun cream sauce, seafood recipe, spicy scallops, quick seafood dinner, creamy Cajun sauce
