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Seared Scallops with Spicy Cajun Cream Sauce

Seared Scallops with Spicy Cajun Cream Sauce

Nora
Jump-start dinner with this fast, restaurant‑worthy dish: sweet, buttery sea scallops seared until deeply golden, then nestled in a velvety spicy Cajun cream sauce. It’s a weeknight‑easy, date‑night‑fancy recipe that delivers big flavor with minimal effort—perfect over pasta, rice, or with crusty bread. If you’re hunting for easy dinner, quick seafood, or dinner ideas that taste luxurious without fuss, these seared scallops bring the heat (and the creaminess) in under 25 minutes. Great for entertaining, special occasions, and anyone craving bold, comforting food ideas.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Dinner
Cuisine American, Cajun
Servings 4 servings
Calories 429 kcal

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.

Notes

Dry scallops and a hot pan are key to a great sear. If the sauce thickens too much, whisk in a splash of broth; if too loose, simmer a bit longer.

Nutrition

Calories: 429kcalCarbohydrates: 3gProtein: 27gFat: 31gSaturated Fat: 18gCholesterol: 126mgSodium: 640mgSugar: 3gVitamin A: 900IUVitamin C: 6mgCalcium: 120mgIron: 1mg
Keyword cajun cream sauce, Easy dinner, seafood recipe, seared scallops
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