Seared Scallops with Spicy Cajun Cream Sauce (Printable)

Golden seared scallops with a rich, spicy Cajun cream sauce ready in 30 minutes

# What You’ll Need:

→ Scallops

01 - 1½ lb large sea scallops, patted dry
02 - ½ tsp kosher salt
03 - ¼ tsp freshly ground black pepper
04 - 2 tbsp olive oil
05 - 1 tbsp unsalted butter

→ Cajun Cream Sauce

06 - 1 tbsp unsalted butter
07 - 2 cloves garlic, minced
08 - 1 small shallot, finely diced
09 - 1 cup heavy cream
10 - ½ cup chicken or seafood stock
11 - 1½ tsp Cajun seasoning
12 - ¼ tsp smoked paprika
13 - ⅛ tsp cayenne pepper
14 - ¼ cup grated Parmesan cheese
15 - 1 tbsp fresh lemon juice
16 - 2 tbsp chopped fresh parsley
17 - Salt and pepper, to taste

# How-To Steps:

01 - Season the scallops with salt and pepper on both sides, ensuring even coverage.
02 - Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. When hot, add scallops in a single layer. Sear for 2-3 minutes per side until golden brown and just opaque in the center. Remove scallops from the skillet and set aside, tented with foil.
03 - In the same skillet, reduce heat to medium. Add 1 tbsp butter, garlic, and shallot. Sauté for 1-2 minutes until fragrant and softened.
04 - Stir in Cajun seasoning, smoked paprika, and cayenne pepper. Cook for 30 seconds to bloom the spices.
05 - Pour in heavy cream and stock, scraping up any browned bits from the bottom of the pan. Simmer for 2-3 minutes until slightly thickened.
06 - Add Parmesan cheese and lemon juice. Stir until cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
07 - Return scallops to the pan to warm through for 1 minute. Remove from heat, sprinkle with chopped parsley, and serve immediately with sauce spooned over scallops.

# Expert Tips:

01 -
  • Restaurant quality results in under 30 minutes with ingredients you probably already have
  • The spicy cream sauce is ridiculously versatile and works on everything from pasta to grilled fish
  • Looks fancy enough for dinner parties but simple enough for a Tuesday night
02 -
  • Wet scallops will never sear properly no matter how hot your pan is
  • Overcrowding the pan drops the temperature and leads to steaming instead of searing
  • The sauce thickens quickly off the heat so do not overreduce it
03 -
  • Buy dry scallops instead of wet ones whenever possible for better searing
  • Let your scallops come to room temperature for 15 minutes before cooking for even results

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