Easy Seared Scallops Recipe with Spicy Cajun Cream Sauce

WANT TO SAVE THIS RECIPE?

There’s something undeniably indulgent about a perfectly seared scallop—golden brown on the outside, buttery tender in the center, and packed with natural sweetness. I’ve always found scallops to be one of those dishes that impress without requiring hours of preparation, and this recipe is no exception. The magic lies in the quick, high-heat sear that locks in flavor, paired with a creamy Cajun sauce that has just the right amount of spice to keep each bite exciting.

When I make these scallops, I imagine I’m in a cozy seafood bistro overlooking the coast, even if I’m just in my own kitchen. The silky cream sauce, infused with Cajun spices, wraps each scallop in a blanket of smoky heat and rich flavor. It’s elegant enough for a dinner party, yet simple enough to whip up on a weeknight when you want something that feels special.

---

Why You’ll Love This Easy Seared Scallops with Spicy Cajun Cream Sauce

This dish combines the best of both worlds—fast cooking and restaurant-worthy taste. The scallops are succulent and perfectly seasoned, while the sauce delivers creamy comfort with a gentle spicy kick. It’s versatile enough to serve over pasta, rice, or alongside roasted vegetables, and it can turn any evening into a memorable dining experience.

What Kind of Scallops Should I Use?

For this recipe, large sea scallops are the way to go. Their size allows for a beautiful golden crust while keeping the inside perfectly tender. Avoid small bay scallops here—they cook too quickly and won’t give you that satisfying sear. If you can, choose “dry” scallops (untreated with preservatives) because they caramelize better and have a naturally sweet flavor.

---

Options for Substitutions

If sea scallops aren’t available, you can use jumbo shrimp for a similar texture and flavor profile. For a lighter sauce, substitute half-and-half or even coconut milk for the heavy cream. If Cajun seasoning feels too spicy, try a smoked paprika and garlic blend for a milder flavor. And for those avoiding dairy, a creamy cashew sauce can mimic the richness while keeping the recipe dairy-free.

Ingredients for Easy Seared Scallops with Spicy Cajun Cream Sauce

• Sea Scallops – The star of the dish, offering a naturally sweet, delicate flavor and tender bite.
• Olive Oil – Helps achieve that perfect golden sear without burning.
• Butter – Adds richness and depth to the scallops and the sauce.
• Garlic – Infuses the sauce with a savory, aromatic base.
• Cajun Seasoning – Brings a smoky, spicy punch that makes the cream sauce irresistible.
• Heavy Cream – Creates a luxurious, velvety sauce to coat each scallop.
• Lemon Juice – Brightens and balances the richness of the cream.
• Fresh Parsley – Adds a pop of color and freshness to the final dish.

Step 1

Pat the scallops completely dry with paper towels to remove excess moisture—this ensures they sear beautifully instead of steaming.

---

Step 2

Season both sides of the scallops lightly with salt, pepper, and a pinch of Cajun seasoning.

---

Step 3

Heat olive oil in a skillet over medium-high heat until shimmering. Add the scallops, making sure not to overcrowd the pan. Sear for about 2 minutes per side until golden brown, then transfer to a plate.

---

Step 4

Lower the heat to medium, add butter to the same skillet, and let it melt. Stir in the minced garlic and sauté for 30 seconds until fragrant.

---

Step 5

Sprinkle in more Cajun seasoning, then pour in the heavy cream. Stir and let the sauce simmer for 2–3 minutes until slightly thickened.

---

Step 6

Return the scallops to the pan, spooning the sauce over them to coat. Finish with a squeeze of lemon juice and a sprinkle of fresh parsley.

How Long to Cook Easy Seared Scallops with Spicy Cajun Cream Sauce

Scallops cook incredibly quickly—just 2 minutes per side over medium-high heat will give you that golden crust while keeping the center tender and slightly translucent. The sauce only needs an additional 2–3 minutes to thicken, so the whole cooking process takes less than 10 minutes from start to finish.

---

Tips for Perfect Easy Seared Scallops with Spicy Cajun Cream Sauce

• Dry them well – Any moisture on the scallops will prevent browning.
• High heat matters – You need a hot pan to get that restaurant-quality sear.
• Don’t overcrowd the skillet – This ensures even cooking and a proper crust.
• Use dry scallops if possible – They sear better and taste sweeter.
• Finish with acid – A little lemon juice balances the richness of the sauce.

Watch Out for These Mistakes While Cooking

• Overcooking the scallops – They turn rubbery fast; pull them off as soon as they’re opaque and tender.
• Starting with a cold pan – Without enough heat, you won’t get that golden crust.
• Skipping the pat-dry step – Extra moisture means steaming instead of searing.
• Overloading on Cajun seasoning – Too much can overpower the delicate flavor of scallops.
• Letting the sauce boil hard – This can cause it to separate; keep it at a gentle simmer.

---

What to Serve With Easy Seared Scallops with Spicy Cajun Cream Sauce?

1. Creamy Garlic Mashed Potatoes

Their soft, buttery texture soaks up every drop of that luscious sauce.

2. Angel Hair Pasta

Light noodles that complement the scallops without overshadowing them.

3. Steamed Asparagus

Adds a crisp, fresh contrast to the creamy, spicy flavors.

4. Wild Rice Pilaf

Nutty and earthy, balancing the richness of the sauce.

5. Roasted Brussels Sprouts

A caramelized, slightly bitter edge that pairs beautifully with seafood.

6. Crusty Artisan Bread

Perfect for mopping up the last of the Cajun cream sauce.

7. Mixed Green Salad with Citrus Vinaigrette

A refreshing way to cut through the richness of the dish.

Storage Instructions

Store any leftover scallops and sauce in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a skillet over low heat with a splash of cream or broth to keep the sauce silky. Avoid microwaving on high heat, as it can overcook the scallops and make them rubbery.

---

Estimated Nutrition

Per serving (based on 4 servings)

• Calories: ~320
• Protein: 22g
• Fat: 22g
• Saturated Fat: 12g
• Carbohydrates: 5g
• Fiber: 0g
• Sugar: 1g
• Sodium: ~540mg

Frequently Asked Questions

1. Can I use frozen scallops?

Yes—just thaw them completely in the refrigerator and pat them very dry before cooking to achieve the perfect sear.

2. What’s the best pan for searing scallops?

A heavy-bottomed stainless steel or cast iron skillet holds heat well and delivers an even golden crust.

3. Can I make the sauce ahead of time?

You can prepare the Cajun cream sauce in advance and gently reheat it, but for the best texture, cook the scallops fresh.

4. How spicy is this dish?

It has a mild-to-medium heat depending on your Cajun seasoning; adjust the amount to your taste.

5. Can I use milk instead of cream?

You can, but the sauce will be thinner and less rich—consider adding a little butter to boost creaminess.

6. How do I know when scallops are done?

They should be opaque all the way through and spring back slightly when touched.

7. Can I make this recipe dairy-free?

Yes—use coconut milk or a blended cashew cream in place of heavy cream, and olive oil instead of butter.

8. Is this recipe gluten-free?

Yes, it’s naturally gluten-free as written, just ensure your Cajun seasoning is certified gluten-free.

---

Conclusion

Easy Seared Scallops with Spicy Cajun Cream Sauce is the kind of dish that transforms a simple evening into something truly memorable. With tender scallops, a smoky and creamy sauce, and a quick cooking time, it’s perfect for both special occasions and weeknight indulgence. Whether you pair it with pasta, rice, or crusty bread, this recipe brings restaurant-quality flavor straight to your kitchen.

---

Print