Save to Pinterest Seared scallops with spicy Cajun cream sauce bring elegance to any dinner table in just 20 minutes. Perfectly golden on the outside and sweetly tender inside, these scallops are paired with a rich sauce deeply flavored by Cajun spices and a hint of heat. When I want to impress guests or treat myself without a restaurant reservation this is the recipe I trust to wow every time.
I first made this after a vacation to the Gulf Coast and now every bite reminds me of that sun—soaked trip enjoying fresh seafood by the water. My family begs for this every time a celebration rolls around.
Ingredients
- Sea scallops one pound: Choose large dry—packed scallops for best sear and sweetest flavor Look for ones that are ivory or light pink and smell briny fresh not fishy
- Salt and black pepper: Both are essential for seasoning the scallops and the sauce Always season just before cooking for best texture
- Butter or oil two tablespoons: This helps in achieving a perfect golden crust on the scallops Use butter for extra flavor or neutral oil for higher heat
- Garlic one clove minced: Garlic brings a base of savory warmth to the sauce Use fresh cloves for the most aromatic flavor
- Heavy cream half cup: This creates the luscious creamy texture in the sauce Opt for cream with a high fat content for richness
- Cajun seasoning one teaspoon: It gives the sauce a signature smoky savory and slightly spicy character Seek out blends with no artificial fillers and taste for saltiness as some are saltier than others
- Cayenne a pinch optional: This adds extra kick Gauge to your spice preference
- Salt to taste: For rounding out flavors in the sauce Adjust as you simmer
Instructions
- Prep the Scallops:
- Pat scallops dry with paper towels and season both sides with salt and black pepper This step is crucial for proper browning as moisture on the surface will steam instead of sear
- Sear the Scallops:
- Heat your skillet over medium high and add butter or oil When the fat is shimmering but not smoking place scallops in the pan with room between them Do not crowd Allow each scallop to cook undisturbed for two minutes to form a golden crust Flip and sear the other side for another two minutes Transfer to a plate and keep warm
- Make the Cajun Cream Sauce:
- Lower heat to medium and melt the second tablespoon of butter in the same skillet Add minced garlic and cook thirty seconds stirring constantly so it doesn’t burn This step infuses the base with deep flavor Pour in heavy cream then sprinkle in Cajun seasoning and cayenne Simmer for two to three minutes stirring often until the sauce thickens slightly Taste and add salt if needed
- Finish and Serve:
- Return seared scallops plus any juices back to the pan Turn gently to coat them with the sauce Let everything heat for thirty seconds Spoon scallops and plenty of sauce onto your plates Serve immediately over rice pasta or crusty bread to soak up all the richness
Save to Pinterest My kids always request extra sauce to dip their bread and it is a little joy watching everyone mop up every last drop at the dinner table I will never forget the first time I made this and heard only happy silence until the plates were clean
Storage Tips
Store leftover scallops and sauce in an airtight container in the fridge for up to two days For best texture reheat gently in a skillet with a splash of cream Avoid the microwave as it can turn scallops rubbery
Ingredient Substitutions
If you cannot find sea scallops you can use large shrimp or even small tender pieces of white fish Substitute smoked paprika for Cajun seasoning if you prefer less heat and add a pinch of dried thyme
Serving Suggestions
Serve scallops atop creamy risotto or fresh pasta for a heartier meal Add a simple green salad or roasted asparagus on the side For casual dinners crusty baguette is perfect for soaking up that creamy spicy sauce
Cultural Inspiration
This dish is inspired by Cajun cuisine originating in Louisiana known for bold flavors smoky spices and a signature use of cream sauces Though not strictly traditional this fusion brings restaurant favorites into the home kitchen with real ease
Seasonal Adaptations
Use fresh wild scallops if in season during spring and early summer Swap green onions into the sauce during spring for a lighter note If you want an autumn twist add a pinch of nutmeg to the cream sauce
Success Stories
A friend once made this recipe for a dinner party and reported that everyone scraped their plates clean The combination of scallops and spicy cream has converted more than one seafood skeptic in my circle I have even been asked for the recipe mid meal
Freezer Meal Conversion
This dish is best cooked fresh but you can make the sauce ahead up to two days and chill Scallops themselves are best seared just before eating Frozen scallops can be used if thawed thoroughly and patted dry
Save to Pinterest The best scallop dinners are simple and full of flavor Try it once and you’ll reach for this recipe again and again.
Common Recipe Questions
- → How do you achieve a perfect sear on scallops?
Pat scallops dry and use a hot skillet with butter or oil. Sear undisturbed for 2 minutes per side until golden brown.
- → Can I substitute the Cajun seasoning?
Yes, try a mix of paprika, garlic powder, onion powder, black pepper, cayenne, and dried herbs for a similar flavor profile.
- → What are the best sides to serve?
Steamed rice, pasta, or crusty bread work beautifully to soak up the creamy Cajun sauce.
- → How do I prevent overcooked scallops?
Cook briefly on each side just until opaque and firm; avoid overcooking for the most tender texture.
- → Is this dish suitable for meal prep?
Scallops taste best served fresh. Prepare the sauce ahead and quickly sear scallops just before serving for optimal results.