Seared Scallops with Spicy Cajun Cream (Printable version)

Golden seared scallops with a rich, spicy Cajun cream sauce—ready in 20 minutes.

# Ingredient list:

→ Scallops

01 - 12 large sea scallops
02 - ½ teaspoon salt
03 - ½ teaspoon black pepper

→ For Searing

04 - 1 tablespoon olive oil

→ Sauce

05 - 2 tablespoons butter
06 - 3 garlic cloves, minced
07 - 1 tablespoon Cajun seasoning
08 - ¾ cup heavy cream
09 - ½ cup grated Parmesan cheese
10 - ½ teaspoon paprika

→ Garnish

11 - 1 tablespoon fresh parsley, chopped

# Step-by-step guide:

01 - Pat the scallops thoroughly dry with paper towels. Season both sides with salt and pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add the scallops in a single layer and sear for about 2 minutes per side, until a golden crust forms. Remove from skillet and set aside.
03 - Reduce heat to medium. Add butter to the same skillet and melt. Add minced garlic and cook for 30 seconds until fragrant.
04 - Stir in Cajun seasoning and paprika. Pour in the heavy cream and bring to a gentle simmer. Cook for 3–4 minutes, stirring occasionally, until slightly thickened.
05 - Add Parmesan cheese and stir until melted and the sauce is creamy. Taste and adjust seasoning if needed.
06 - Return the scallops to the pan. Spoon the sauce over them and warm through for about 1 minute. Garnish with chopped parsley. Serve immediately.

# Expert tips:

01 -
  • The scallops develop this incredible golden crust while staying tender and buttery inside, like something you'd order at a nice seafood place but better because you made it.
  • The Cajun cream sauce comes together in minutes and transforms everything it touches into something rich and deeply satisfying.
  • This looks and tastes impressively fancy but takes barely 20 minutes from start to finish.
02 -
  • Dry-packed scallops are absolutely worth seeking out—wet-packed ones release so much liquid they'll steam instead of sear, and you'll never get that restaurant-quality crust.
  • Do not overcrowd your skillet or the pan temperature drops too fast. Cook in batches if needed, because each scallop needs direct contact with that hot surface.
  • Scallops turn from tender to rubbery remarkably fast. The moment they're opaque and firm, they're done—any longer and you're ruining something beautiful.
03 -
  • Let your scallops come to room temperature for about 15 minutes before cooking—cold scallops make it harder to get that even golden sear.
  • If you want more heat without changing the flavor profile, add cayenne pepper to the sauce instead of doubling the Cajun seasoning.
  • Leftover sauce (if there is any) is incredible over pasta the next day or stirred into scrambled eggs.
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