If you love seafood that bursts with flavor and has just the right touch of spice, you are going to adore this Seared Scallops with Spicy Cajun Cream Sauce Recipe. This dish masterfully combines perfectly seared scallops with a luscious, rich cream sauce infused with Cajun spices for a mouthwatering experience. The golden crust on the scallops gives a satisfying texture, while the creamy sauce brings a gentle kick and depth that elevates the entire meal. Whether it’s a weeknight dinner or a special occasion, this recipe delivers impressive flavor with straightforward ingredients and simple techniques.
Ingredients You’ll Need
Getting the ingredients right is key to capturing the authentic boldness and creaminess in this dish. Each component plays a unique role, from building flavor layers to adding texture and that beautiful golden color.
- 1 pound sea scallops: Make sure they are patted dry to achieve the perfect sear and crust without steaming.
- 1 tablespoon olive oil: Provides a neutral base with a subtle fruitiness, perfect for searing.
- 2 tablespoons butter: Adds richness and helps brown the scallops and enhance the sauce’s creaminess.
- Salt and black pepper to taste: Essential for seasoning and bringing out the scallops’ natural sweetness.
- 2 teaspoons Cajun seasoning: One teaspoon for scallops, one for sauce; this blend spices everything up with warmth and complexity.
- 2 cloves garlic (minced): Provides aromatic depth and a gentle pungency to the sauce.
- 1/4 teaspoon smoked paprika: Adds a smoky undertone that complements the Cajun spices beautifully.
- 1/8 teaspoon crushed red pepper flakes (optional): For those who like a bit of extra heat in their sauce.
- 1/2 cup heavy cream: Creates that silky, indulgent texture essential to the sauce.
- 1/4 cup chicken broth: Used to deglaze and balance the richness with a little savory liquid.
- 1/4 cup grated Parmesan cheese: Brings a salty, nutty finish that thickens the sauce and adds complexity.
- 1 tablespoon lemon juice: Brightens the entire dish with a fresh, citrusy kick.
- Chopped parsley for garnish: Adds a pop of color and a fresh herbal note.
How to Make Seared Scallops with Spicy Cajun Cream Sauce Recipe
Step 1: Prepare and Season the Scallops
Start by patting your sea scallops completely dry using paper towels—this step is crucial for achieving that coveted golden crust. Season them generously with salt, black pepper, and one teaspoon of Cajun seasoning. This initial seasoning ensures that the scallops take on that vibrant, spicy flavor right from the start.
Step 2: Sear the Scallops
Heat the olive oil and one tablespoon of butter in a large skillet over medium-high heat. Once the pan is hot and shimmering, carefully place the scallops in, giving them enough space so they don’t steam. Sear for about 2 to 3 minutes on each side until beautifully golden brown and easily releasing from the pan. Once done, remove the scallops and set them aside—don’t overcrowd the pan as that inhibits searing.
Step 3: Build the Spicy Cajun Cream Sauce
Keeping your skillet handy, melt the remaining tablespoon of butter over medium heat. Toss in the minced garlic and sauté for about 30 seconds until fragrant but not browned. Now, stir in the remaining Cajun seasoning, smoked paprika, and red pepper flakes if you’re using them. Pour in the heavy cream and chicken broth, and stir to loosen up any browned bits stuck to the pan—this step adds a ton of flavor! Let the mixture simmer gently for 3 to 4 minutes until slightly thickened and velvety.
Step 4: Finish the Sauce and Reheat Scallops
Once the cream mixture is ready, stir in the grated Parmesan cheese and lemon juice. This combination thickens the sauce while adding a creamy, tangy depth. Return the scallops to the pan and spoon the sauce over them, warming them through for another minute. This finishing touch lets the scallops soak up the sauce’s spicy, creamy goodness perfectly.
How to Serve Seared Scallops with Spicy Cajun Cream Sauce Recipe
Garnishes
Freshly chopped parsley is the perfect garnish here. It brightens the plate visually and adds a subtle green freshness that balances the richness of the cream sauce beautifully. For an elegant touch, a small lemon wedge on the side can also be delightful for guests who want to add a squeeze of extra brightness.
Side Dishes
This recipe shines when paired with sides that absorb the creamy sauce. Think fluffy mashed potatoes, creamy risotto, or even silky pasta. A simple steamed vegetable like asparagus or green beans can bring a fresh, crunchy contrast that rounds out the meal. For a lighter feel, serve alongside a crisp green salad with a tangy vinaigrette.
Creative Ways to Present
Want to impress your dinner guests? Serve these scallops atop a bed of creamy polenta or nestled on roasted cauliflower steaks for a rustic yet refined look. Another fun way is to present individual scallops skewered on small cocktail sticks for an elegant appetizer option, drizzled with that luxurious spicy Cajun cream sauce. The options are as exciting as the flavors!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the scallops and spicy Cajun cream sauce separately in airtight containers in the refrigerator. The sauce’s cream base holds up well overnight, but scallops can become a bit rubbery if stored too long. Try to enjoy remnants within 1 to 2 days for the best taste and texture.
Freezing
This dish is best enjoyed fresh, so freezing is generally not recommended. Cream sauces tend to separate after freezing and thawing, which can affect the texture. If you must freeze, preserve only the scallops separately without sauce and use them within a month, then prepare a fresh cream sauce when ready to serve.
Reheating
When reheating, gently warm the sauce on the stove over low heat, stirring frequently to prevent curdling. Add the scallops last, warming them briefly to avoid overcooking. Avoid microwaving as it can cook the scallops further, making them chewy. Slow, gentle reheating maintains the best experience.
FAQs
Can I use frozen scallops for this recipe?
Absolutely! Just be sure to thaw them completely and pat them dry to get that perfect sear. Removing excess moisture is key to avoiding steaming and achieving the golden crust.
How spicy is the Cajun cream sauce?
The sauce carries a nice kick, but it’s balanced by the richness of the cream. If you prefer milder heat, simply reduce the Cajun seasoning and omit the red pepper flakes.
What can I substitute for chicken broth in the sauce?
You can substitute vegetable broth or even water with a splash of white wine for a subtle twist. Just remember it adds a different layer of flavor, so adjust seasoning if necessary.
Can I prepare this dish for a crowd?
Definitely! Just scale up the ingredients and cook the scallops in batches to ensure they maintain their perfect crust and don’t overcrowd the pan.
Is this dish gluten-free?
Yes, it naturally is. None of the ingredients contain gluten, but always double-check your Cajun seasoning blend to be certain.
Final Thoughts
This Seared Scallops with Spicy Cajun Cream Sauce Recipe is one of those dishes that feels special but comes together so easily you might find yourself making it again and again. The balance of a crisp, buttery scallop sear with a bold, creamy sauce is pure magic. Trust me, once you give this recipe a try, it’ll quickly become one of your go-to favorites for impressing family and friends with minimal fuss and maximum flavor.
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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
A delicious and flavorful recipe featuring seared sea scallops cooked to golden perfection, served with a rich and creamy spicy Cajun cream sauce that combines garlic, smoked paprika, and Parmesan cheese for a mouthwatering Cajun-inspired main course.
Ingredients
Scallops
- 1 pound sea scallops (patted dry)
- 1 tablespoon olive oil
- 1 tablespoon butter
- Salt and black pepper to taste
- 1 teaspoon Cajun seasoning (for scallops)
Spicy Cajun Cream Sauce
- 1 tablespoon butter
- 2 cloves garlic (minced)
- 1 teaspoon Cajun seasoning (for sauce)
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon crushed red pepper flakes (optional)
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 1/4 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- Chopped parsley for garnish
Instructions
- Prepare Scallops: Pat the scallops dry thoroughly with paper towels to ensure a good sear. Season them evenly with salt, black pepper, and 1 teaspoon of Cajun seasoning.
- Sear Scallops: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until hot. Place the scallops in the skillet, making sure not to overcrowd, and cook for about 2–3 minutes per side until they develop a golden brown crust and release easily from the pan. Remove scallops and set aside.
- Make Sauce Base: In the same pan, melt 1 tablespoon of butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant without browning.
- Add Seasonings: Stir in 1 teaspoon Cajun seasoning, smoked paprika, and the optional crushed red pepper flakes. Mix well to combine the spices with the butter and garlic.
- Deglaze and Simmer: Pour in the heavy cream and chicken broth, stirring to scrape up any browned bits from the pan to incorporate flavor. Let the mixture simmer gently for 3–4 minutes until the sauce thickens slightly.
- Finish Sauce: Stir in the grated Parmesan cheese and lemon juice, cooking until the sauce becomes creamy, smooth, and well combined.
- Combine and Warm: Return the seared scallops to the skillet, spoon the sauce over them, and cook for an additional 1 minute to warm through and meld the flavors.
- Garnish and Serve: Sprinkle chopped fresh parsley over the top and serve immediately. This dish pairs wonderfully with mashed potatoes, rice, or pasta to soak up the flavorful sauce.
Notes
- Serve over mashed potatoes, rice, or pasta to soak up the sauce.
- Adjust the amount of Cajun seasoning according to your preference for heat.
- Ensure scallops are completely dry before searing to achieve a perfect golden crust.
