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Seared Scallops with Spicy Cajun Cream Sauce

  • Author: Sally Thompson
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Description

Get ready to fall in love with this irresistible seafood dish that’s bursting with flavor. These Seared Scallops with Spicy Cajun Cream Sauce are golden and buttery on the outside, tender on the inside, and swimming in a rich, creamy, Cajun-spiced sauce that brings just the right amount of heat. Perfect for a quick dinner, a romantic date night, or when you’re craving a restaurant-worthy meal at home. This easy recipe is a must-try for seafood lovers and anyone looking for bold, elevated dinner ideas. Whether you’re pairing it with pasta, rice, or crusty bread, it’s one of those easy recipes that turns any night into a special occasion. If you’re hunting for food ideas that are both fast and full of flavor—bookmark this one.

Ingredients

Scale

For the Scallops:

  • 1 lb sea scallops (dry-packed)
  • Salt & freshly ground black pepper (to taste)
  • ½ tsp smoked paprika (optional)
  • 1 tbsp avocado oil (or any neutral oil)
  • 1 tbsp unsalted butter

For the Cajun Cream Sauce:

  • 1 tbsp unsalted butter
  • 3 garlic cloves, minced
  • 1½ tsp Cajun seasoning
  • ½ tsp smoked paprika
  • ½ cup heavy cream
  • ¼ cup chicken or seafood broth
  • 1 tsp Dijon mustard
  • Salt and pepper to taste
  • Pinch of red pepper flakes (optional)
  • 1 tbsp chopped parsley (for garnish)
  • Fresh lemon juice (optional)
  • Chopped chives or parsley for topping

Instructions

  • Pat scallops completely dry with paper towels and season with salt, pepper, and smoked paprika.
  • Heat a skillet over medium-high until hot. Add avocado oil and place scallops in pan without crowding.
  • Sear for 2–2½ minutes per side until golden brown. Add butter during the last minute and baste. Remove and set aside.
  • In the same skillet, reduce heat and add 1 tbsp butter. Sauté garlic until fragrant.
  • Add Cajun seasoning and paprika. Stir briefly, then pour in broth to deglaze.
  • Add cream and Dijon mustard. Simmer for 2–3 minutes until slightly thickened. Adjust seasoning.
  • Return scallops to pan for 30 seconds just to warm through. Spoon sauce over and garnish with parsley and lemon juice.
  • Serve hot with your favorite sides.

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Find it online: https://sallymeals.com/seared-scallops-with-spicy-cajun-cream-sauce/