If you’ve been dreaming about a dish that pairs tender, golden scallops with a bold, creamy kick, Seared Scallops Cajun Cream Sauce is about to become your new obsession. Imagine perfectly seared scallops—plump and caramelized on the outside, sweet and delicate within—bathing in a sauce that’s both luxuriously rich and just spicy enough to wake up your taste buds. This recipe brings together the irresistible flavors of Cajun cuisine Main Course. Whether you’re looking to impress someone special or treat yourself to something indulgent, this recipe takes just 25 minutes and absolutely delivers on flavor.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of Seared Scallops Cajun Cream Sauce lies in its simple yet high-quality ingredients. Each item brings something special to the table, from the sweet brininess of scallops to the depth of Cajun spices and the velvet richness of heavy cream. Here’s what you’ll need—and why you’ll love using each ingredient.
- Sea scallops (1 pound, patted dry): Choosing fresh, dry-packed scallops ensures you get the best sear and sweetest flavor.
- Olive oil (1 tablespoon): Offers a high smoke point so you can achieve that beautiful golden crust without burning.
- Unsalted butter (1 tablespoon for scallops, 1 tablespoon for sauce): Adds a creamy finish and helps build a flavorful base in both the searing and the sauce.
- Cajun seasoning (1 teaspoon for scallops, ½ teaspoon for sauce): Provides a lively, zesty kick that’s signature for this dish.
- Salt (½ teaspoon): Enhances the natural flavor of the scallops and balances the spices.
- Black pepper (¼ teaspoon): Brings just a touch of earthy heat without overpowering the sauce.
- Garlic (2 cloves, minced): Infuses the cream sauce with irresistible aroma and depth.
- Heavy cream (1 cup): The key to a luscious, velvety sauce that pairs perfectly with the scallops.
- Smoked paprika (¼ teaspoon): Lends subtle smokiness and a pop of color to the finished dish.
- Parmesan cheese (¼ cup, grated): Adds savory richness and helps thicken the sauce to silky perfection.
- Lemon juice (1 tablespoon): Brightens everything up and balances the richness with zesty acidity.
- Chopped fresh parsley (for garnish): A burst of color and freshness to finish the plate beautifully.
How to Make Seared Scallops Cajun Cream Sauce
Step 1: Season the Scallops
Start by ensuring your scallops are completely dry—this is the secret to achieving that restaurant-quality golden sear. Generously sprinkle both sides with Cajun seasoning, salt, and black pepper. Don’t be shy: this is where the flavor party begins!
Step 2: Sear the Scallops
Heat the olive oil and a tablespoon of butter in a large skillet over medium-high heat. Once the surface is shimmering hot, gently lay in your scallops (don’t crowd the pan). Sear for 2 to 3 minutes per side until each one boasts a caramelized crust and is just opaque in the center. When they’re perfectly golden, transfer scallops to a plate and keep them warm.
Step 3: Make the Cajun Cream Sauce
Reduce the heat to medium and add another tablespoon of butter to the same skillet. Toss in the minced garlic and sauté briefly—about 30 seconds—until fragrant but not browned. Pour in the heavy cream, then stir in the Cajun seasoning and smoked paprika, letting the mixture gently simmer and thicken for 2 to 3 minutes. The kitchen will start to smell absolutely magical.
Step 4: Finish the Sauce
Sprinkle in the grated Parmesan cheese and add lemon juice, stirring continuously until everything is incorporated, smooth, and luxuriously creamy. Taste the sauce and adjust seasoning if needed—the goal is a slightly thickened, silky consistency that coats the back of a spoon.
Step 5: Combine and Serve
Return the seared scallops to your skillet, nestling them into the sauce and spooning a bit over the top. Let them warm through for just a minute, then finish with a generous sprinkle of chopped fresh parsley. Serve your Seared Scallops Cajun Cream Sauce immediately—ideally over pasta, rice, or creamy mashed potatoes. Get ready for rave reviews!
How to Serve Seared Scallops Cajun Cream Sauce
Garnishes
A shower of freshly chopped parsley adds not just color but also an herby freshness that balances the richness of the sauce. For extra impact, a light dusting of smoked paprika or an extra squeeze of lemon right before serving makes each bite pop.
Side Dishes
Seared Scallops Cajun Cream Sauce loves a starchy companion. Try it poured over delicate angel hair pasta, fluffy jasmine rice, or buttery mashed potatoes. For a lighter touch, pair it with sautéed green beans or wilted spinach to balance the meal.
Creative Ways to Present
For a show-stopping appetizer, serve individual scallops and sauce in scallop shells or small ramekins. You can also spoon the creamy Cajun sauce over toasted French bread as a fun, elegant starter. If you’re entertaining, plate the dish with a swirl of sauce and artful parsley sprigs for a restaurant-worthy touch.
Make Ahead and Storage
Storing Leftovers
Leftover Seared Scallops Cajun Cream Sauce can be refrigerated in an airtight container for up to two days. Store the scallops and sauce together for best flavor, but note that scallops are best enjoyed fresh—they can become a bit firm when reheated.
Freezing
While the cream sauce itself can be frozen, scallops are delicate and best not frozen after cooking as they may lose their tender texture. Freeze only the sauce if you like, in a separate airtight container, for up to a month. Thaw overnight in the refrigerator before reheating and proceed with freshly cooked scallops.
Reheating
Gently reheat the Seared Scallops Cajun Cream Sauce over low heat, stirring continuously just until warmed through. Avoid boiling, as high heat can make scallops tough and sauce may separate, so a gentle touch preserves both flavor and texture.
FAQs
Can I use frozen scallops for this recipe?
Absolutely—you just need to thaw them completely and use a stack of paper towels to dry them very thoroughly before searing. This helps you get that essential golden crust and prevents excess moisture from thinning the sauce.
Is Seared Scallops Cajun Cream Sauce very spicy?
It’s flavorful with a gentle heat, but you can always control the spiciness by adjusting the amount of Cajun seasoning. For extra kick, feel free to sprinkle in a pinch of cayenne, or for a milder sauce, simply use less Cajun blend.
Can I make the Cajun cream sauce in advance?
Yes! The sauce can be made ahead, cooled, and stored in the fridge. When ready to serve, gently reheat it and add the seared scallops just before serving for the best texture and freshest flavor.
What’s the best way to get a good sear on scallops?
Dryness is key! Pat the scallops dry with paper towels, don’t overcrowd your pan, and let the oil-butter mixture get very hot before adding the scallops. Resist moving them around—let them form a crust before flipping.
Is there a lighter substitute for heavy cream in this recipe?
While heavy cream offers unparalleled richness, you can use half-and-half for a lighter version. Keep in mind, though, your sauce may not be as thick or silky, but it will still be delicious.
Final Thoughts
Seared Scallops Cajun Cream Sauce is one of those showstopper dishes that turns any night into something special. It’s quick enough for a weeknight but undeniably special for guests, and you’ll be amazed at just how easy it is to pull off. Take the leap, treat yourself, and fall in love with the bold, creamy flavors—your kitchen will feel like the best seat in town!
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Seared Scallops Cajun Cream Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
- Diet: Non-Vegetarian
Description
Indulge in the flavors of the sea with these perfectly seared scallops topped with a luscious Cajun cream sauce. This dish is a perfect blend of spicy, creamy, and savory that will tantalize your taste buds.
Ingredients
Sea Scallops:
- 1 pound sea scallops (patted dry)
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon Cajun seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
Cajun Cream Sauce:
- 1 tablespoon butter
- 2 cloves garlic (minced)
- 1 cup heavy cream
- ½ teaspoon Cajun seasoning
- ¼ teaspoon smoked paprika
- ¼ cup grated Parmesan cheese
- 1 tablespoon lemon juice
- Chopped fresh parsley (for garnish)
Instructions
- Season Scallops: Season scallops on both sides with Cajun seasoning, salt, and pepper.
- Sear Scallops: Heat olive oil and butter in a skillet over medium-high heat. Sear scallops for 2–3 minutes on each side until golden.
- Make Cajun Cream Sauce: In the same skillet, sauté garlic in butter, then add cream, Cajun seasoning, smoked paprika, Parmesan, and lemon juice. Simmer until thickened.
- Combine: Return scallops to the skillet, spoon sauce over them, and warm through for 1 minute.
- Serve: Garnish with parsley and serve over pasta, rice, or mashed potatoes.
Notes
- Ensure scallops are dry for a golden crust.
- Adjust spice level to taste.
- Sauce can be made ahead and reheated.
Nutrition
- Serving Size: 1 portion
- Calories: 390
- Sugar: 1g
- Sodium: 590mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 95mg
