If you are on the lookout for a dish that combines tender seafood with a bold, flavorful sauce that just sings to your taste buds, this Seared Scallops with Spicy Cajun Cream Sauce Recipe is your new go-to. The golden crust on perfectly seared scallops alongside a silky, spicy Cajun cream sauce creates a delightful contrast that feels both indulgent and comforting. Each bite offers a wonderful blend of rich creaminess, a hint of smoky paprika, and just the right amount of heat, making this dish an irresistible centerpiece for any dinner gathering or a special treat for yourself.
Ingredients You’ll Need
This recipe calls for a handful of straightforward yet essential ingredients, each playing a crucial role in delivering the perfect balance of textures and flavors. From the fresh scallops to the creamy, spicy sauce, every element contributes to making this dish shine.
- 1 pound sea scallops: Fresh and dry-patted scallops ensure a beautiful sear and succulent texture.
- Salt and pepper: Simple seasonings that enhance the natural sweetness of the scallops.
- 1 tablespoon olive oil: Provides the perfect medium-heat cooking fat for searing.
- 1 tablespoon butter: Adds richness and helps build flavor in the sauce.
- 1 tablespoon minced shallots: Brings a subtle sweetness and aromatic depth.
- 2 cloves garlic, minced: Essential for that mouthwatering savory base in the cream sauce.
- 1 cup heavy cream: Creates luxuriously creamy texture in the sauce.
- 1 teaspoon Cajun seasoning: The heart of the spice blend that adds warmth and complexity.
- ½ teaspoon smoked paprika: Adds smoky depth and a gorgeous color boost.
- ¼ teaspoon crushed red pepper flakes (optional): For a touch more heat, adjustable to your spice preference.
- ¼ cup grated Parmesan cheese: Melts into the sauce for nutty, savory richness.
- 1 tablespoon chopped fresh parsley: A fresh herb finish that brightens the dish.
- Lemon wedges: Provide a tangy contrast and help cut through the richness.
How to Make Seared Scallops with Spicy Cajun Cream Sauce Recipe
Step 1: Prep and Season the Scallops
Begin by patting your sea scallops completely dry—this is key to getting that coveted golden, crispy crust. Season both sides generously with salt and pepper to enhance their natural flavor before cooking.
Step 2: Sear the Scallops
Heat olive oil in a large skillet over medium-high heat until shimmering hot. Place the scallops in a single layer, careful to avoid overcrowding as this will steam them rather than sear. Cook each side for 2 to 3 minutes until you see a beautiful golden crust form.
Step 3: Set Scallops Aside
Once seared, remove the scallops from the pan and set them aside on a warm plate to rest while you prepare the sauce. This lets the scallops remain tender and juicy without overcooking.
Step 4: Build the Spicy Cajun Cream Sauce
Lower the heat to medium and melt butter in the skillet. Add minced shallots and garlic, sautéing gently for 1 to 2 minutes until fragrant but not browned. Pour in the heavy cream, then stir in Cajun seasoning, smoked paprika, and optional crushed red pepper flakes to create that signature spice kick.
Step 5: Thicken the Sauce
Let the cream mixture simmer for 3 to 4 minutes, stirring occasionally, so it thickens just enough to coat the back of a spoon. Stir in the grated Parmesan cheese and let it melt smoothly into the sauce for added depth and flavor.
Step 6: Combine Scallops and Sauce
Return the seared scallops to the skillet, spooning the sauce generously over them. Allow the scallops to simmer gently in the sauce for an additional 1 to 2 minutes so they soak up all those incredible flavors.
How to Serve Seared Scallops with Spicy Cajun Cream Sauce Recipe
Garnishes
Freshly chopped parsley sprinkled on top lends a pop of vibrant green and a fresh, herbaceous note that balances the creaminess and spice beautifully. Don’t forget the lemon wedges, which add a burst of citrusy brightness when squeezed over the dish just before eating.
Side Dishes
This recipe shines when paired with simple, complementary sides. Fluffy mashed potatoes or creamy risotto are excellent for soaking up the luscious sauce. Alternatively, a lightly sautéed spinach or steamed green beans provide a fresh and slightly crisp contrast to the rich scallops.
Creative Ways to Present
For a stunning presentation, serve the scallops over a bed of wild rice or creamy polenta and drizzle extra sauce around the edges. Garnish with a sprig of parsley and a few thin lemon slices for an elegant touch that will impress any guest.
Make Ahead and Storage
Storing Leftovers
Place any leftover scallops and sauce in an airtight container and refrigerate. Consume within 1 to 2 days for the best texture and flavor, as scallops are best enjoyed fresh.
Freezing
Freezing isn’t ideal for this dish because the cream sauce and scallops can lose texture upon thawing. However, if necessary, freeze the sauce separately in a sealed container, and thaw gently. Reheat the sauce carefully and add freshly cooked scallops.
Reheating
Reheat leftovers gently over low heat on the stovetop to avoid overcooking the scallops. Add a splash of cream or broth if the sauce becomes too thick, stirring frequently to keep everything silky and smooth.
FAQs
Can I use frozen scallops for this recipe?
While fresh scallops are preferable for searing, you can use frozen scallops if you thaw them completely and pat dry before cooking. The key is to remove excess moisture to achieve that perfect crust.
How can I adjust the spice level in the Seared Scallops with Spicy Cajun Cream Sauce Recipe?
You can easily control the heat by increasing or decreasing the amount of Cajun seasoning and crushed red pepper flakes. For a milder sauce, reduce both or omit the red pepper flakes entirely.
Is there a lighter alternative to heavy cream?
Yes, substituting heavy cream with half-and-half or a mixture of milk and cream can lighten the sauce without sacrificing too much richness. Just keep an eye on the sauce thickness as it simmers.
What wine pairs well with this spicy and creamy scallop dish?
A crisp, slightly acidic white wine like Sauvignon Blanc or a dry Riesling pairs wonderfully by cutting through the richness and complementing the spice notes.
Can I prepare the sauce ahead of time?
Absolutely. You can make the Spicy Cajun Cream Sauce in advance and gently reheat it while you sear the scallops fresh. This approach saves time while ensuring the scallops remain perfectly cooked.
Final Thoughts
I can’t recommend this Seared Scallops with Spicy Cajun Cream Sauce Recipe enough—it’s one of those dishes that feels both luxurious and approachable, ideal for impressing guests or treating yourself on any night. From the perfectly crisp scallops to the indulgently spicy cream sauce, every bite is a celebration of flavor. Go ahead and give this recipe a try; I promise it will become one of your favorites to whip up whenever you crave that irresistible combination of creamy, spicy, and seafood goodness.
Print
Seared Scallops with Spicy Cajun Cream Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
- Diet: Gluten Free
Description
This recipe features perfectly seared sea scallops served with a rich, creamy, and spicy Cajun cream sauce. The scallops are cooked to golden perfection on the stovetop and complemented by a luscious sauce made with shallots, garlic, heavy cream, Cajun seasoning, smoked paprika, and Parmesan cheese. Garnished with fresh parsley and served with lemon wedges, this dish offers a flavorful and elegant main course perfect for seafood lovers.
Ingredients
Scallops
- 1 pound sea scallops, patted dry
- Salt and pepper to taste
- 1 tablespoon olive oil
Sauce
- 1 tablespoon butter
- 1 tablespoon minced shallots
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 teaspoon Cajun seasoning (or more to taste)
- ½ teaspoon smoked paprika
- ¼ teaspoon crushed red pepper flakes (optional)
- ¼ cup grated Parmesan cheese
Garnish
- 1 tablespoon chopped fresh parsley
- Lemon wedges for serving
Instructions
- Season the scallops: Pat the sea scallops dry and season them evenly on both sides with salt and pepper to enhance their natural flavor.
- Heat the oil and sear scallops: Warm the olive oil in a large skillet over medium-high heat until hot. Add the scallops in a single layer without overcrowding the pan. Sear the scallops for 2 to 3 minutes per side, or until they develop a golden crust and are just cooked through. Remove them from the pan and set aside to keep warm.
- Prepare the sauce base: Reduce heat to medium and add butter to the skillet. Sauté the minced shallots and garlic for 1 to 2 minutes until fragrant and softened, but not browned.
- Add cream and seasonings: Pour in the heavy cream, then stir in the Cajun seasoning, smoked paprika, and crushed red pepper flakes if desired. Let the sauce simmer gently for 3 to 4 minutes until it starts to thicken slightly.
- Incorporate Parmesan cheese: Stir in the grated Parmesan cheese and allow it to melt fully into the sauce, creating a rich and creamy texture.
- Return scallops to pan: Place the seared scallops back into the skillet, spooning the spicy Cajun cream sauce over them. Simmer everything together gently for another 1 to 2 minutes to meld the flavors and warm the scallops through.
- Serve: Transfer the scallops to plates, garnish with chopped fresh parsley and lemon wedges, and serve immediately for the best flavor and texture.
Notes
- For a lighter version, substitute heavy cream with half-and-half to reduce richness.
- This dish pairs wonderfully with rice, mashed potatoes, or sautéed spinach for a complete meal.
- Adjust the spiciness by increasing or decreasing the amount of Cajun seasoning and crushed red pepper flakes to suit your taste.
