Seared Scallops with Spicy Cajun Cream Sauce

The first time I made these scallops, my husband actually asked if we'd ordered takeout. The way that golden crust forms and the sauce comes together in minutes feels like kitchen magic. I've since learned that restaurant style seafood at home is mostly about confidence and high heat. This recipe has become our go to when we want something elegant without spending hours in the kitchen.

Last Valentine's Day, I decided to cook instead of making reservations. The kitchen filled with the aroma of garlic and spices while the scallops sizzled away. We ended up eating at the kitchen island, both of us practically hovering over the pan. Sometimes the best meals are the ones you make yourself.

Ingredients

• 12 large sea scallops: Dry packed scallops work best because they sear rather than steam
• ½ teaspoon salt and ½ teaspoon black pepper: Simple seasoning that lets the sweet scallop flavor shine
• 1 tablespoon olive oil: High smoke point oil is essential for getting that golden crust
• 2 tablespoons butter: Adds richness and helps build the creamy sauce base
• 3 garlic cloves, minced: Fresh garlic makes all the difference in the sauce
• 1 tablespoon Cajun seasoning: The backbone of flavor that gives this dish its signature kick
• ¾ cup heavy cream: Creates that velvety restaurant style sauce consistency
• ½ cup grated Parmesan cheese: Adds umami depth and helps thicken the sauce beautifully
• ½ teaspoon paprika: Enhances the color and adds another layer of mild heat
• 1 tablespoon fresh parsley, chopped: Brings a fresh pop of color and bright flavor

Instructions

Prep your scallops:

Pat the scallops completely dry with paper towels and season both sides generously with salt and pepper

Sear to perfection:

Heat olive oil in a large skillet over medium high heat until shimmering, add scallops in a single layer and cook for about 2 minutes per side until golden brown

Build the sauce base:

Reduce heat to medium, melt butter in the same pan and sauté minced garlic for 30 seconds until fragrant

Create the creamy sauce:

Stir in Cajun seasoning and paprika, pour in heavy cream and simmer for 3 to 4 minutes until slightly thickened

Finish with cheese:

Add Parmesan and stir until melted, then return scallops to the pan and spoon sauce over them to warm through for 1 minute

Garnish and serve:

Sprinkle with fresh parsley and serve immediately while the sauce is still velvety and hot

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My friend Sarah was over last month and watched me make these, insisting she could never cook scallops at home. After one bite, she asked for the recipe and texted me two days later saying her family requested it again. There's something so satisfying about turning a seemingly fancy ingredient into a weeknight staple.

Getting The Perfect Sear

I've learned that patience is everything when searing scallops. Don't try to flip them too early or move them around in the pan. Let them develop that crust undisturbed, and they'll release naturally when they're ready. The sizzle sound changes when it's time to flip.

Making The Sauce Your Own

Sometimes I add a splash of white wine to deglaze the pan before adding cream. Other times I throw in extra Cajun seasoning when we're craving heat. The beauty of this sauce is how forgiving it is while still tasting impressive.

Serving Suggestions

We've eaten these scallops over creamy risotto, alongside crusty garlic bread, and even on a bed of simple sautéed spinach. The sauce is delicious enough to spoon over whatever you have on hand. Just make sure you have something to soak up every last drop.

• Creamy polenta makes an unexpected but perfect base
• Roasted asparagus pairs beautifully with the rich sauce
• Crusty bread for sauce dipping is absolutely essential

Save

There's something about a pan of seared scallops that makes any dinner feel like a celebration. Hope this recipe finds its way into your regular rotation too.

Recipe FAQs

→ How do I get a good sear on scallops?

Pat scallops completely dry with paper towels before seasoning—moisture prevents proper browning. Use a hot skillet with oil and don't move them during cooking. Let them develop a golden crust for 2 minutes per side before flipping.

→ Can I use bay scallops instead of sea scallops?

Bay scallops are much smaller and cook faster than sea scallops. They'll work, but reduce searing time to about 1 minute per side and consider using 18-24 bay scallops to equal 12 large sea scallops.

→ Is the Cajun sauce very spicy?

The Cajun seasoning provides mild to moderate heat with lots of flavor. For a gentler version, reduce the Cajun seasoning to 1-2 teaspoons. For more kick, add a pinch of cayenne pepper with the paprika.

→ What should I serve with these scallops?

Crusty bread is perfect for soaking up the sauce. Rice, creamy polenta, roasted potatoes, or sautéed greens like spinach or kale make excellent sides. A crisp white wine such as Sauvignon Blanc complements the rich flavors beautifully.

→ Can I make this dairy-free?

Substitute full-fat coconut milk or cashew cream for the heavy cream. Use vegan butter and nutritional yeast or dairy-free Parmesan alternative. The sauce will have slightly different flavor notes but still be delicious.

→ How do I know when scallops are cooked?

Perfectly cooked scallops are opaque and firm to the touch, with a golden crust on each side. Avoid overcooking—they become rubbery and tough. Use a timer and remove them from heat as soon as they're opaque throughout.