Seared Scallops with Spicy Cajun Cream Sauce (Printer-friendly)
Golden seared scallops in a rich, spicy Cajun cream sauce with garlic and Parmesan.
# What you'll need:
→ Scallops
01 - 1½ lb large sea scallops, patted completely 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 black pepper to taste
# Method:
01 - Pat scallops thoroughly dry with paper towels, then season both sides generously with kosher salt and freshly ground black pepper.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering. Arrange scallops in a single layer without crowding. Sear for 2–3 minutes per side until a deep golden crust forms and centers turn opaque. Transfer to a plate and cover loosely with foil.
03 - Reduce heat to medium. Add remaining 1 tablespoon butter to the skillet along with minced garlic and diced shallot. Sauté for 1–2 minutes, stirring constantly, until fragrant and softened but not browned.
04 - Add Cajun seasoning, smoked paprika, and cayenne pepper to the pan. Stir continuously for 30 seconds to bloom the spices and release their essential oils.
05 - Pour in heavy cream and stock, using a wooden spoon to scrape up any browned bits from the pan bottom. Increase heat slightly and simmer for 2–3 minutes until the sauce begins to coat the back of a spoon.
06 - Whisk in Parmesan cheese until completely melted, then add fresh lemon juice. Taste and adjust seasoning with additional salt and pepper as needed.
07 - Return scallops to the skillet and spoon sauce over the top. Warm through for 1 minute. Remove from heat, garnish with chopped fresh parsley, and serve immediately with extra sauce.
# Expert Tips:
01 -
- This looks and tastes like something from a fancy bistro but comes together in under 30 minutes
- The spicy cream sauce balances the sweet scallops in a way that makes everyone pause and take notice
02 -
- Crowding the pan steams the scallops instead of searing them, so work in batches if your skillet is smaller
- Touching the scallops too early prevents that gorgeous crust from forming, so trust the process and let them sear undisturbed
03 -
- Buy dry scallops instead of wet ones if you can find them at your fish counter
- Let your scallops come to room temperature for 15 minutes before cooking for more even results