Seared Scallops Spicy Cajun Cream (Print View)

Sea scallops paired with bold Cajun cream and Parmesan for a flavorful, easy and elegant entrée.

# Components:

→ Scallops

01 - 1 pound large dry-packed sea scallops
02 - Salt, to taste
03 - Freshly ground black pepper, to taste
04 - 1 tablespoon olive oil
05 - 1 tablespoon unsalted butter

→ Cajun Cream Sauce

06 - 1 tablespoon unsalted butter
07 - 3 garlic cloves, minced
08 - 1 cup heavy cream
09 - 1 teaspoon Cajun seasoning
10 - 1/2 teaspoon smoked paprika
11 - 1/4 teaspoon cayenne pepper (optional)
12 - 1/4 cup grated Parmesan cheese
13 - 1 teaspoon lemon juice
14 - Salt, to taste
15 - Fresh parsley, chopped, for garnish
16 - Optional: splash of white wine or seafood broth for deglazing

# Method:

01 - Pat the sea scallops thoroughly dry using paper towels. Let them stand at room temperature for 15–20 minutes to ensure even searing.
02 - Sprinkle both sides of the scallops with salt and freshly ground black pepper.
03 - Heat olive oil and 1 tablespoon butter in a cast iron skillet over medium-high heat. Add the scallops in a single layer without crowding. Sear for 2–3 minutes on the first side until a golden crust forms. Flip and cook for an additional 1–2 minutes. Remove scallops from the skillet and set aside.
04 - Reduce heat to medium. Add 1 tablespoon butter to the skillet. Once melted, add minced garlic and sauté for 30 seconds until fragrant.
05 - Deglaze the skillet with a splash of white wine or seafood broth, scraping up browned bits with a spatula. Pour in heavy cream, then stir in Cajun seasoning, smoked paprika, and cayenne pepper. Simmer for 2–3 minutes.
06 - Add grated Parmesan and lemon juice to the sauce. Simmer, stirring, until the cheese melts and sauce is slightly thickened.
07 - Return the seared scallops to the skillet and spoon cream sauce over each scallop. Warm through briefly, garnish with chopped fresh parsley, and serve immediately.

# Expert Advice:

01 -
  • Uses just a handful of ingredients easily found at the store
  • Ready start to finish in under half an hour
  • Delivers restaurant-style flavor and looks truly elegant
  • Naturally gluten free and low in carbs
02 -
  • Packed with protein and healthy fats
  • A quick-cooking celebration meal for any night
03 -
  • Pat the scallops as dry as possible and let them sit out to come to temperature before cooking Never crowd the skillet for good browning
  • Always use freshly grated Parmesan because the pre-grated kind will muddy your sauce I learned the hard way not to skip deglazing the pan since those browned bits are the secret to incredible depth of flavor

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