Nora
Golden, buttery seared scallops paired with a rich and velvety Cajun cream sauce is a match made in seafood heaven. The delicate sweetness of the scallops meets the bold, smoky heat of Cajun spices, creating a dish that feels both indulgent and vibrant. Whether you’re hosting a dinner party or simply treating yourself, this recipe brings restaurant-quality elegance right to your home kitchen.
The beauty of this dish lies not just in its flavors, but in its speed. Scallops sear in mere minutes, and the creamy sauce comes together effortlessly in the same pan, making it perfect for both busy weeknights and special occasions. Serve it with crusty bread or over pasta to catch every drop of that luxurious sauce.
Why You’ll Love This Seared Scallops with Spicy Cajun Cream Sauce
- Fast yet Fancy – Ready in under 20 minutes but worthy of a fine dining menu.
- One-Pan Wonder – Minimal cleanup, maximum flavor.
- Balanced Heat – Cream mellows the Cajun spice, keeping it bold but not overpowering.
- Versatile Pairing – Perfect over pasta, rice, or even creamy mashed potatoes.
What Kind of Scallops Should I Use?
For the best sear, choose dry-packed sea scallops. These are free from added brine or preservatives, allowing them to caramelize beautifully without releasing excess liquid. Avoid wet-packed scallops if possible, as they can steam instead of sear. Look for scallops that are plump, firm, and smell fresh like the ocean.
Ingredients for the Seared Scallops with Spicy Cajun Cream Sauce
Every ingredient in this recipe plays a role in building layers of flavor. From the tender scallops to the smoky Cajun spice blend and the creamy sauce base, each element works together to create a balanced, luxurious dish.
- Dry-packed sea scallops – The star of the dish, with a naturally sweet flavor and buttery texture.
- Olive oil & butter – For a perfect golden sear and added richness.
- Garlic – Brings a warm, aromatic base to the sauce.
- Cajun seasoning – Adds heat, smokiness, and bold Southern flavor.
- Heavy cream – Creates a silky, indulgent sauce that balances the spice.
- Chicken broth – Enhances depth without overpowering the seafood.
- Lemon juice – Cuts through richness with fresh acidity.
- Fresh parsley – A bright finishing touch for both color and flavor.
How To Make the Seared Scallops with Spicy Cajun Cream Sauce
Step 1: Pat and Season the Scallops
Pat scallops dry with paper towels to ensure a good sear. Season lightly with salt and a pinch of Cajun seasoning.
Step 2: Sear the Scallops
Heat olive oil and butter in a large skillet over medium-high heat. Sear scallops for about 1.5–2 minutes per side until golden brown. Remove and set aside.
Step 3: Build the Cajun Cream Sauce
In the same skillet, reduce heat to medium and add garlic. Cook briefly until fragrant, then stir in Cajun seasoning. Pour in chicken broth, scraping the pan to release browned bits.
Step 4: Add Cream and Simmer
Stir in heavy cream and simmer for 3–4 minutes until slightly thickened. Add lemon juice to brighten the flavor.
Step 5: Return Scallops to the Pan
Gently place scallops back into the sauce, spooning sauce over the top. Heat for 1 minute just to warm through.
Step 6: Garnish and Serve
Sprinkle with fresh parsley and serve immediately over pasta, rice, or with crusty bread.
Serving and Storing Seared Scallops with Spicy Cajun Cream Sauce
This recipe serves 4 people, making it perfect for a family dinner or a small dinner party. Serve the scallops immediately after cooking for the best texture—scallops can become rubbery if overcooked or reheated.
If you need to store leftovers, place them in an airtight container in the refrigerator for up to 2 days. Reheat gently on low heat in a skillet, adding a splash of cream or broth to refresh the sauce.
What to Serve With Seared Scallops with Spicy Cajun Cream Sauce
1. Garlic Butter Linguine
The silky sauce clings beautifully to pasta, making every bite indulgent.
2. Creamy Mashed Potatoes
Perfect for soaking up every drop of the Cajun cream sauce.
3. Roasted Asparagus
Adds freshness and a bit of crunch to balance the richness.
4. Crusty French Bread
Essential for mopping up the sauce straight from the plate.
5. Sautéed Spinach
A simple, healthy side that complements the scallops’ delicate flavor.
6. Cajun Rice Pilaf
Keeps the Southern flavor theme going while providing a hearty base.
7. Grilled Corn on the Cob
Sweet and smoky, this is a playful nod to classic Cajun feasts.
Want More Seafood Ideas?
If you love these Seared Scallops with Spicy Cajun Cream Sauce, you’ll definitely want to try these other irresistible seafood recipes from our collection:
- Garlic Butter Shrimp Scampi Lasagna for a cheesy, garlicky twist.
- Tomato Spinach Shrimp Pasta when you crave fresh flavors with a hint of the sea.
- Baked Salmon with Lemon Butter Cream Sauce for a rich, citrusy option.
- Creamy Garlic Shrimp Pasta if you’re in the mood for a creamy seafood pasta.
- Pan-Fried Shrimp for a quick, crispy delight.
Save This Pin For Later
📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.
I’d love to hear how yours turned out! Did you go heavy on the spice or keep it mellow? Maybe you paired it with pasta, or perhaps you went for creamy mashed potatoes?
Your ideas and questions are always welcome—let’s make seafood nights even better together.
Explore beautifully curated health-boosting drinks and more delicious ideas on NoraNosh Recipes on Pinterest and discover your new go-to favorites.
Seared Scallops with Spicy Cajun Cream Sauce
Equipment
- 12-inch skillet
- Paper towels
- Tongs
- Measuring cups and spoons
Ingredients
Ingredients
- 16 large sea scallops (about 1.5 pounds), dry-packed
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- 1.5 teaspoons Cajun seasoning, plus more to taste
- 0.5 cup low-sodium chicken broth
- 1 cup heavy cream
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
- 0.5 teaspoon kosher salt, or to taste
- 0.25 teaspoon black pepper, or to taste
Instructions
- Pat scallops very dry. Season both sides with salt, pepper, and a light sprinkle of Cajun seasoning.
- Heat a large skillet over medium-high. Add olive oil and 1 tablespoon butter; heat until shimmering.
- Sear scallops 1½–2 minutes per side until deeply golden. Transfer to a plate.
- Reduce heat to medium. Add remaining butter and garlic; cook 30 seconds until fragrant.
- Stir in Cajun seasoning, then deglaze with chicken broth, scraping up browned bits.
- Pour in heavy cream; simmer 3–4 minutes until slightly thickened.
- Stir in lemon juice; taste and adjust seasoning.
- Return scallops (and juices) to the pan; warm 1 minute. Garnish with parsley and serve.