Table of Contents
Seared Scallops with Spicy Cajun Cream Sauce hits the skillet with a whisper of butter and the thrill of chile heat, leaving a lacey crust on each sweet sea scallop. A silky swirl of Cajun cream clings to every bite—think smoky paprika, garlic, and a lemony snap—made for an easy date-night plate or bold Scallop Dishes at home. Built for Cooking Scallops On The Stove, this Pan Seared Scallops Easy method is weeknight-fast yet restaurant-fancy. Along the way you’ll pick up How To Sear Scallops like a pro and repurpose the sauce for Spicy Cajun Pasta or other Cajun Meals.
Why You’ll Love This Recipe
- Golden-edge magic: high heat creates a caramelized crust while the centers stay plush and delicate.
- Smoke and silk: a quick Cajun cream made with garlic, paprika, and lemon wraps the scallops without heaviness.
- Weeknight to wow: minimal prep, one pan, and a finish that looks straight from a bistro—ideal for Seared Scallops Recipe lovers.
- Flexible feast: add shrimp for Shrimp And Scallop Recipes, or spoon the sauce over veggies or fish.
- Nutritious by nature: sea scallops bring lean protein and helpful omega-3 fats while the portioned cream keeps things balanced.
Recipe Snapshot
| Feature | Details |
|---|---|
| Category: | Main Dish |
| Cuisine: | Healthy |
| Prep Time: | 15 minutes |
| Cook Time: | 10 minutes |
| Total Time: | 25 minutes |
| Dietary: | Gluten-Free (use GF stock and seasoning) |
| Serves: | 4 |
| Best Served: | Warm |
Ingredients
- 1½ lb sea scallops, patted very dry – sweet, tender scallops for clean sear (Sea Scallops Seared)
- 1 tbsp olive oil + 1 tbsp butter – oil raises smoke point; butter adds nutty browning
- ¾ tsp kosher salt + ½ tsp white or black pepper – foundational seasoning
- 2 tsp Cajun seasoning – store-bought or your own Cajun Seasoning Recipe/Cajun Spice Recipe
- 2 cloves garlic, minced – savory backbone
- ½ cup low-sodium chicken or seafood stock – deglazes and builds body
- ¾ cup heavy cream – classic cream silk for Cajun Cream Sauce Recipe
- 1 tsp smoked paprika + pinch cayenne – smoky heat; cayenne’s capsaicin brings the spice
- 1 tsp Dijon mustard – subtle tang and depth (Creole Sauce Recipe vibes)
- ½ lemon (zest and juice) – brightness that lifts the sauce
- 2 tbsp chopped parsley – fresh finish
- Optional: crisped Cajun Sausage crumbles for garnish; a spoon of Cajun Seafood Boil Sauce for extra kick
Seared Scallops with Spicy Cajun Cream Sauce
Ingredients
Equipment
Method
- Pat scallops dry with paper towels. Season lightly with salt and pepper.
- Heat olive oil in a heavy skillet over high heat. Add butter and let it foam. Place scallops in a single layer and sear 1½–2 minutes per side until golden and just opaque. Remove to a plate.
- Lower heat to medium. Add garlic; cook 20–30 seconds. Stir in Cajun seasoning and smoked paprika to bloom spices.
- Deglaze pan with stock, scraping up browned bits. Simmer 1 minute.
- Stir in cream, Dijon mustard, and cayenne. Simmer gently 2–3 minutes until slightly thickened.
- Return scallops to the pan. Add lemon zest, juice, and parsley. Warm through and adjust seasoning.
- Plate scallops over sauce, garnish with parsley or optional Cajun sausage crumbles. Serve warm.
Notes
How to Make the Recipe
For Seared Scallops with Spicy Cajun Cream Sauce, the secret is dry scallops, fierce heat, and a quick, glossy pan sauce.
Step 1: Prep for Seared Scallops with Spicy Cajun Cream Sauce
Arrange scallops on paper towels; press to remove surface moisture. Season lightly with salt and pepper.
Step 2: Sear the Seared Scallops with Spicy Cajun Cream Sauce
Heat olive oil in a heavy skillet until shimmering; add butter. When foaming subsides, place scallops in a single layer. Sear 1½–2 minutes per side until deep golden and just springy. Transfer to a warm plate.
Step 3: Build flavor for Seared Scallops with Spicy Cajun Cream Sauce
Lower heat to medium; add garlic for 20–30 seconds. Sprinkle in Cajun seasoning and paprika to bloom the spices.
Step 4: Deglaze for Seared Scallops with Spicy Cajun Cream Sauce
Pour in stock, scraping up browned bits. Simmer 1 minute to concentrate.
Step 5: Simmer the Seared Scallops with Spicy Cajun Cream Sauce
Stir in cream, Dijon, and a pinch of cayenne. Simmer gently 2–3 minutes until slightly thick and spoon-coating.
Step 6: Finish Seared Scallops with Spicy Cajun Cream Sauce
Return scallops to the pan just to warm through. Add lemon zest/juice and parsley; taste and adjust salt.
Step 7: Plate Seared Scallops with Spicy Cajun Cream Sauce
Spoon sauce on warm plates, nestle scallops on top, and shower with extra parsley. That’s Sea Scallops Recipe elegance in minutes.
Pro Tips for Making the Recipe
- Dry = crust: moisture is the enemy of browning—pat thoroughly before the pan for the best Seared Scallops with Spicy Cajun Cream Sauce.
- Pan power: stainless or cast iron holds heat for a proper sear—avoid overcrowding so scallops don’t steam.
- Temperature target: pull scallops when just opaque; residual heat finishes them (Sauteed Scallops Recipe finesse).
- DIY spice: blend paprika, garlic powder, onion powder, thyme, oregano, black pepper, and cayenne for a clean Cajun Seasoning Recipe.
- Two textures: crisp a little Cajun Sausage separately and sprinkle at the end for playful contrast (Cajun Cooking meets surf-and-turf).
How to Serve Seared Scallops with Spicy Cajun Cream Sauce
Seared Scallops with Spicy Cajun Cream Sauce loves simple sides that soak up every streak of spice and cream.
- Over lemony spaghetti or zucchini noodles (hello, Spicy Cajun Pasta energy)
- On creamy polenta with extra paprika butter
- With garlicky mashed cauliflower or potatoes
- Next to charred asparagus or green beans
- On toasted sourdough for a luxe small-plate vibe
- Over rice pilaf with parsley and lemon
- Alongside a crisp salad with citrus vinaigrette
- Topped with microgreens and a squeeze of lemon
- Paired with roasted cherry tomatoes for acidity
- With corn succotash for sweet crunch (Cajun Wings night upgrade!)
Make Ahead and Storage
Storing Leftovers
• Refrigerate Seared Scallops with Spicy Cajun Cream Sauce in a shallow container within 2 hours.
• Keep sauce and scallops separate if possible to preserve texture.
• Add a spoon of stock when storing to keep the sauce silky.
• Enjoy within 1–2 days for peak quality.
Freezing
• Freeze Seared Scallops with Spicy Cajun Cream Sauce only if needed; cream sauces can separate.
• Better plan: freeze just the sauce; add freshly seared scallops later.
• Cool completely before freezing; leave headspace in the container.
• Thaw overnight in the fridge for best texture.
Reheating
• Rewarm Seared Scallops with Spicy Cajun Cream Sauce gently in a skillet over low heat.
• Stir in a splash of stock or cream to loosen the sauce.
• Heat scallops just until warm to avoid overcooking.
• If microwaving, use 50% power in short intervals, stirring between.
FAQs
What are the health benefits of scallops and spices?
Scallops offer lean protein and beneficial omega-3 fats; spices like paprika and cayenne add flavor with minimal calories and helpful plant compounds.
Can I substitute a major ingredient?
Swap in shrimp or firm white fish for a different take on Seared Scallops with Spicy Cajun Cream Sauce, or lighten the cream with half-and-half (reduce heat and simmer a bit longer).
How can I add flavor without extra calories?
Bloom spices in the fat, deglaze with lemon and stock, and finish with fresh herbs; a quick sear equals big flavor without extra butter.
Can I meal prep Seared Scallops with Spicy Cajun Cream Sauce?
Yes—prep scallops (dry and seasoned), pre-mix your Cajun seasoning, and make the sauce ahead. Sear scallops last minute for best texture.
Final Thoughts
Seared Scallops with Spicy Cajun Cream Sauce proves that a sizzling pan and a smart sauce can turn simple ingredients into a small celebration. It’s fast, sultry, and endlessly versatile—perfect for Scallops Dinner Ideas or a bold Sea Scallops Seared showcase. Keep this technique in your pocket and you’ll nail restaurant polish at home. Once you taste the smoky-silky finish, you’ll be planning your next Seared Scallops with Spicy Cajun Cream Sauce night.
