Seared Scallops with Spicy Cajun Cream is a sophisticated, quick-sear dish featuring golden-crusted sea scallops nestled in a velvety cream sauce spiked with Cajun seasoning, garlic, and a hint of heat—ideal for date nights, holidays, or dinner parties with minimal prep and restaurant-quality flair. This 20-minute recipe serves 4 at ~350 calories per serving, balancing sweet scallop tenderness with bold, spicy cream. For more herbed seafood ideas, explore our Fresh Herb Pasta Guide, which pairs with creamy sauces like this.
What is the Perfect Seared Scallops with Spicy Cajun Cream Recipe?
The Perfect Seared Scallops with Spicy Cajun Cream Recipe is a stovetop seafood entree where dry-packed sea scallops are patted dry, seasoned lightly, and seared in butter for a caramelized crust, then deglazed with a sauce of heavy cream, garlic, Cajun spices, and optional Parmesan for silky spice—perfect for mains or apps. This elegant essential suits home cooks with high-heat searing for crust and low simmer for sauce. If you’re craving fiery luxury, follow the Perfect Seared Scallops with Spicy Cajun Cream Recipe to recreate this favorite at home. It’s a natural companion to herb-infused bakes like our Tender Chicken Parmesan Meatloaf Recipe, where garlic enhances richness.
Why You’ll Love Perfect Seared Scallops with Spicy Cajun Cream Recipe
This dish’s allure is its speed and contrast, making it a sophisticated yet simple seafood star.
Quick High-Heat Sear
Prep in 5 minutes, cook in 15—pat dry, season, sear. Ideal for weeknights, like ease in our Fresh Herb Pasta Guide.
Fiery Creamy Elegance
Cajun heat in garlicky cream cuts scallop sweetness—customize spice, akin to herb depth in the Lemon Herb Tahini Recipe.
Minimal Cleanup
One skillet for sear and sauce; uses staples like cream—stress-free, much like our Tender Chicken Parmesan Meatloaf Recipe.
Versatile Seafood Delight
Serves 4; add shrimp for surf. Pairs with rice from our Fresh Herb Pasta Guide.
Light Indulgence
Lean protein at ~350 calories/serving; elegant yet balanced, like citrus in the Baby Lemon Impossible Pies Recipe.
Showstopper Plating
Golden scallops in glossy sauce—garnish chives for flair, like layers in the Lemon Herb Tahini Recipe.
For gluten-free sides, see our Oat-Flour Pasta Experiment.
Perfect Seared Scallops with Spicy Cajun Cream Recipe
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Category: Main Dish, Seafood
Method: Stovetop
Cuisine: American/Cajun
Ingredients
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Scallops
- 1 lb sea scallops (dry-packed, patted dry)
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- Salt & black pepper, to taste
Spicy Cajun Cream
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1½ tsp Cajun seasoning
- ½ tsp smoked paprika
- ¼ cup chicken or seafood broth
- ¼ cup grated Parmesan (optional)
- ½ tsp red pepper flakes (optional for heat)
- Chopped chives or parsley, for garnish
Instructions
- Prep Scallops: Pat 1 lb scallops dry; season with salt and pepper. Heat 1 tbsp olive oil and 1 tbsp butter in skillet over medium-high until shimmering.
- Sear Scallops: Add scallops in single layer; sear 2–3 minutes per side until golden crust forms (internal 125°F for medium-rare). Remove to plate; tent with foil.
- Build Sauce: In same skillet, melt remaining 1 tbsp butter over medium. Add 3 minced garlic cloves; sauté 30 seconds. Stir in 1½ tsp Cajun seasoning, ½ tsp paprika, and ½ tsp red pepper flakes (if using); cook 15 seconds.
- Simmer Cream: Pour in ¼ cup broth to deglaze, scraping bits. Add 1 cup heavy cream; simmer 2–3 minutes until slightly thickened. Stir in ¼ cup Parmesan (if using) until smooth. Taste; adjust seasoning.
- Serve: Return scallops to sauce; warm 1 minute. Garnish with chives/parsley. Serve over rice or with bread.
Nutrition (Per Serving): ~350 calories.
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Detailed Ingredients Breakdown
Scallops Ingredients
- Sea Scallops (1 lb, dry-packed): Large, sweet mollusks; dry-packed for natural sear without water.
- Olive Oil (1 tbsp) & Butter (2 tbsp): Oil for high smoke point, butter for flavor in crust.
- Salt & Pepper: Basic seasoning to enhance natural brininess.
Spicy Cajun Cream Ingredients
- Heavy Cream (1 cup): Rich base for sauce; half-and-half lightens.
- Garlic (3 cloves, minced): Aromatic punch; fresh for best flavor.
- Cajun Seasoning (1½ tsp): Smoky spice blend with paprika, thyme, cayenne.
- Smoked Paprika (½ tsp): Adds depth without heat.
- Chicken/Seafood Broth (¼ cup): Deglazes for savory lift.
- Parmesan (¼ cup grated, optional): Umami melt; nutritional yeast for vegan.
- Red Pepper Flakes (½ tsp, optional): Adjustable kick.
- Chives/Parsley: Fresh green finish.
These create a spicy, silky sauce clinging to scallops.
How to Make Perfect Seared Scallops with Spicy Cajun Cream Recipe
Focus on dry searing and gentle simmering for essential crust and creaminess.
Step 1: Scallop Prep
Pat scallops dry—essential for crust (moisture steams). Season simply.
Step 2: High-Heat Sear
Heat oil/butter until foaming; add scallops without crowding. Sear undisturbed 2–3 minutes per side for Maillard gold (125°F internal). Like in our Tender Chicken Parmesan Meatloaf Recipe, don’t flip early.
Step 3: Aromatic Base
Melt butter; sauté garlic 30 seconds—fragrant but not bitter.
Step 4: Spice and Simmer
Add Cajun, paprika, flakes; toast 15 seconds. Deglaze with broth; add cream and simmer 2–3 minutes until coats spoon. Stir in Parmesan for gloss.
Step 5: Finish and Serve
Warm scallops in sauce 1 minute. Garnish fresh. Serve immediately over grits or salad.
Inspired by sears? Our Make-Ahead Ravioli Freezer Guide offers protein tips. For a classic external take, try this Seared Scallops with Cajun Cream Sauce recipe from Allrecipes, which spices for fiery results.
Storage and Shelf Life
Best fresh; refrigerate sauce/scallops up to 2 days airtight. Reheat gently stovetop with cream splash. Freeze sauce 1 month (not scallops—texture suffers). Signs of spoilage: fishy smell, slimy scallops, separated cream—discard. (Pro tip: Like storing seafood in our Fresh Herb Pasta Guide, consume soon.)
Tips and Variations
Use dry-packed scallops; high heat for crust—don’t overcrowd. Variations: Add shrimp or corn; lighten with yogurt. For vegan, use cauliflower scallops and plant cream. Essential: Taste sauce before adding scallops. Like herb balance in the Lemon Herb Tahini Recipe, adjust Cajun.
Conclusion
Seared Scallops with Spicy Cajun Cream is a fiery, creamy essential for elegant seafood—tender, saucy, and simple. With key steps, it’s your go-to main. From picks to storage, success every sear. Cook fresh, serve and enjoy with loved ones! Pair with our Fresh Herb Pasta Guide for herbs.