Seared Scallops with Spicy Cajun Cream – A Coastal Delight with Southern Heat
There’s something undeniably special about a plate of perfectly seared scallops — golden on the outside, buttery and tender inside, practically melting in your mouth. Now imagine those same scallops nestled in a silky, spicy Cajun cream sauce that wraps around each bite like a warm southern hug. That’s what you get with these Seared Scallops with Spicy Cajun Cream — a restaurant-worthy dish that’s surprisingly easy to recreate in your own kitchen.
This dish takes inspiration from Louisiana’s vibrant flavors: smoky paprika, cayenne, garlic, and herbs, all blended into a luscious cream sauce that perfectly complements the delicate sweetness of seared scallops. The contrast of textures and flavors — crisp crust, velvety sauce, and a touch of spice — makes every bite irresistible. It’s elegant enough for a date night but simple enough to whip up on a weeknight.
Ingredients:
- 1 lb large sea scallops, patted dry
- 2 tablespoons butter, divided
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon Cajun seasoning (plus more to taste)
- 3 cloves garlic, minced
- ½ cup chicken broth (or seafood stock)
- 1 cup heavy cream
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (adjust to spice preference)
- Juice of ½ lemon
- 2 tablespoons grated Parmesan cheese (optional, for creaminess)
- 2 tablespoons chopped parsley, for garnish
- Lemon wedges, for serving
Instructions:
- Prepare the Scallops: Pat the scallops dry with paper towels — this is key for a perfect sear. Season lightly with salt, pepper, and a sprinkle of Cajun seasoning.
- Heat the Pan: In a large skillet, heat 1 tablespoon of butter and the olive oil over medium-high heat until sizzling hot.
- Sear the Scallops: Add scallops to the pan in a single layer, making sure not to overcrowd. Sear for about 2 minutes per side, or until golden-brown with a caramelized crust. Remove from the pan and set aside on a warm plate.
- Make the Sauce: In the same skillet, melt the remaining butter. Add minced garlic and sauté until fragrant, about 30 seconds.
- Deglaze: Pour in the chicken broth and scrape up any browned bits from the bottom of the pan — that’s where all the flavor is. Let it reduce slightly for 1–2 minutes.
- Add the Cream: Lower the heat to medium. Stir in heavy cream, Cajun seasoning, smoked paprika, and cayenne. Simmer for 3–4 minutes, stirring frequently, until the sauce thickens slightly.
- Finish the Sauce: Add Parmesan cheese (if using) and lemon juice, stirring to blend until smooth and velvety. Adjust seasoning with salt and pepper.
- Combine: Return scallops to the pan, spooning the sauce over them gently. Cook for another 1–2 minutes to heat through.
- Serve: Plate the scallops with plenty of sauce, garnish with chopped parsley and a squeeze of lemon. Serve immediately over pasta, rice, or with crusty bread for soaking up every drop of that luscious Cajun cream.
Tips & Tricks:
- Dry the scallops well: Moisture prevents browning — dry them thoroughly before searing.
- Don’t move them too soon: Let scallops sear undisturbed for at least 2 minutes to form that beautiful golden crust.
- Use a stainless steel or cast iron pan: It gives a better sear than nonstick.
- Balance the spice: Start with less cayenne and add more at the end to adjust heat levels.
Variations:
- Shrimp Cajun Cream: Swap scallops for shrimp or add both for a surf ‘n’ surf combo.
- Cajun Pasta: Toss the sauce and scallops with fettuccine or linguine for a rich, restaurant-style pasta dish.
- Lighter Option: Use half-and-half instead of heavy cream for a lighter version.
- Extra Smoky Flavor: Add a dash of liquid smoke or extra smoked paprika.
Seared Scallops with Spicy Cajun Cream
Ingredients
Equipment
Method
- Pat scallops dry and season with salt, pepper, and Cajun seasoning.
- Heat butter and oil in a skillet over medium-high heat.
- Sear scallops 2 minutes per side until golden; remove and set aside.
- Add garlic, sauté briefly, then deglaze with broth.
- Stir in cream, Cajun seasoning, paprika, and cayenne; simmer until thickened.
- Add Parmesan and lemon juice; adjust seasoning.
- Return scallops to pan, coat with sauce, and serve with parsley and lemon.
Notes
Serving Suggestions:
Serve this dish over a bed of creamy mashed potatoes, buttery rice, or pasta to soak up that luscious sauce. For something lighter, pair it with roasted asparagus, sautéed spinach, or a simple green salad with lemon vinaigrette. A chilled glass of white wine — like Chardonnay or Sauvignon Blanc — complements the spice and cream beautifully.
Storage Information:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, adding a splash of cream or broth to loosen the sauce. Avoid microwaving for too long, as scallops can become rubbery.
FAQ:
Can I use frozen scallops?
Yes, just make sure they’re completely thawed and very dry before cooking.
How do I know when scallops are done?
They should be opaque and firm to the touch, but still tender — overcooked scallops become tough and chewy.
Can I make it less spicy?
Absolutely! Just omit the cayenne or reduce the Cajun seasoning slightly.
History / Fun Facts:
Cajun cuisine traces its roots to the French-speaking Acadians who settled in Louisiana, bringing bold spices and creamy sauces that became hallmarks of the region’s cooking. The Cajun trinity — bell pepper, onion, and celery — often forms the flavor base of traditional dishes, but here, the star is the spice blend itself. Combining it with scallops — a delicacy from coastal waters — bridges the best of sea and spice. This dish embodies the heart of Southern coastal cooking: rustic, comforting, and bursting with personality.
