Name: Seared Scallops with Spicy Cajun Cream Sauce Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Cajun
Ingredients: 1 lb sea scallops (about 12-16 scallops); 2 tbsp olive oil; Salt and pepper, to taste; 1 tbsp unsalted butter; 2 cloves garlic, minced; 1 cup heavy cream; 2 tbsp Cajun seasoning; 1 tsp smoked paprika; ½ tsp cayenne pepper (optional, for extra heat); 1 tbsp fresh lemon juice; Salt and pepper, to taste; Fresh parsley, chopped (for garnish)

Description

This quick and flavorful recipe features seared sea scallops served with a creamy, spicy Cajun sauce. The scallops are perfectly seared to golden perfection, then coated in a luscious sauce made with heavy cream, Cajun seasoning, smoked paprika, and a hint of cayenne pepper for a kick. Finished with fresh lemon juice and parsley, this dish is ideal for an elegant yet simple seafood dinner prepared in just 25 minutes.

Ingredients

Scale

Scallops

1 lb sea scallops (about 12-16 scallops)
2 tbsp olive oil
Salt and pepper, to taste

Sauce

1 tbsp unsalted butter
2 cloves garlic, minced
1 cup heavy cream
2 tbsp Cajun seasoning
1 tsp smoked paprika
½ tsp cayenne pepper (optional, for extra heat)
1 tbsp fresh lemon juice
Salt and pepper, to taste

Garnish

Fresh parsley, chopped (for garnish)

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Instructions

Prepare the Scallops: Pat the scallops dry thoroughly with a paper towel to ensure they sear properly. Season both sides evenly with salt and pepper to taste.
Sear the Scallops: Heat olive oil in a large skillet over medium-high heat until hot but not smoking. Place the scallops in the skillet without crowding them and sear for approximately 2-3 minutes on each side until golden brown and just cooked through. Remove scallops from the skillet and set aside.
Make the Spicy Cajun Cream Sauce: In the same skillet, melt the unsalted butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned. Stir in the heavy cream, Cajun seasoning, smoked paprika, and cayenne pepper if using. Bring the mixture to a gentle simmer and let it cook for 3-4 minutes until the sauce thickens slightly. Add fresh lemon juice and adjust seasoning with salt and pepper to taste.
Serve: Return the seared scallops to the skillet, spoon the spicy Cajun cream sauce over them to coat well. Garnish with freshly chopped parsley and serve immediately for best flavor and texture.

Notes

Patting the scallops dry is key to achieving a perfect sear and caramelization.
Do not overcrowd the pan when searing scallops to ensure even cooking and proper browning.
Cayenne pepper is optional and can be adjusted according to your preferred spice level.
Use fresh lemon juice for the best brightness in the sauce.
This dish pairs well with steamed rice, crusty bread, or a simple green salad.