Seared Scallops with Spicy Cajun Cream Sauce That Melt in Your Mouth

These seared scallops with spicy Cajun cream sauce are one of my favorite ways to bring restaurant-style elegance to my dinner table in under 30 minutes. The scallops are perfectly golden on the outside and buttery tender inside, while the Cajun cream sauce adds just the right kick of spice and richness. It’s bold, indulgent, and surprisingly simple.

Why I Love This Recipe

I love this recipe because it feels fancy without being fussy. The scallops sear beautifully in just a couple of minutes, and the sauce comes together in one pan with a handful of ingredients I always have on hand. The Cajun spices and cream make the whole dish feel special and satisfying. It’s my go-to when I want something impressive, fast, and full of flavor—whether it’s date night or a weeknight.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the scallops:

• Large sea scallops, patted dry

• Salt and pepper

• Olive oil or butter for searing

For the Cajun cream sauce:

• Heavy cream

• Garlic, minced

• Cajun seasoning

• Paprika (optional for extra color and smokiness)

• Grated Parmesan cheese

• Lemon juice

• Fresh parsley for garnish (optional)

Directions

1. I start by patting the scallops very dry with paper towels and seasoning both sides with salt and pepper.

2. I heat a bit of olive oil or butter in a skillet over medium-high heat until shimmering hot.

3. I sear the scallops for about 1.5 to 2 minutes per side, until they’re golden brown and just cooked through. Then I remove them from the skillet and set them aside.

4. In the same pan, I lower the heat and add the garlic, cooking for about 30 seconds until fragrant.

5. I stir in the Cajun seasoning and pour in the heavy cream, letting it simmer gently for a few minutes until slightly thickened.

6. I add the Parmesan and stir until melted, then finish with a squeeze of lemon juice to brighten everything up.

7. I return the scallops to the pan just long enough to warm through, then spoon the sauce over the top and garnish with fresh parsley.

Servings and Timing

This recipe makes 2 servings (or more if served with sides). I usually spend about 10 minutes prepping and another 15 minutes cooking, so the whole dish is done in under 30 minutes.

Variations

Sometimes I add a pinch of red pepper flakes for more heat or stir in a little white wine with the cream for extra depth. When I want to make it heartier, I serve the scallops over pasta, grits, or creamy mashed potatoes. I’ve also used the sauce with shrimp or even chicken, and it works beautifully every time.

Storage/Reheating

Scallops are best eaten fresh, but if I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I warm everything gently in a skillet over low heat with a splash of cream to loosen the sauce. I avoid microwaving the scallops, since they can overcook easily.

FAQs

How do I get a good sear on scallops?

I make sure they’re super dry and the pan is really hot. I don’t move them around—just let them sear for about 2 minutes before flipping.

Can I make the sauce ahead of time?

Yes, the sauce keeps well. I make it a few hours ahead, store it in the fridge, and reheat it gently before adding the scallops.

What Cajun seasoning do I use?

I usually go with a store-bought blend, but I’ve also mixed my own with paprika, garlic powder, onion powder, cayenne, thyme, and oregano.

Are scallops hard to cook?

Not at all! They cook quickly—just a few minutes total. The key is not to overcook them so they stay tender and buttery inside.

Can I use frozen scallops?

Yes, I just make sure to thaw them completely and pat them dry before searing. Moisture is the enemy of a good crust.

Conclusion

These seared scallops with spicy Cajun cream sauce are one of those dishes that feels indulgent and effortless all at once. They’re rich, flavorful, and surprisingly quick to make—perfect for when I want something special without spending hours in the kitchen. Whether it’s a romantic dinner or a personal treat, this recipe always delivers.

Seared Scallops with Spicy Cajun Cream Sauce That Melt in Your Mouth

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• Author: Linda
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2 servings
• Category: Main Course, Seafood
• Method: Searing, One-Pan
• Cuisine: Cajun-Inspired, American
• Diet: Gluten Free

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Description

These Cajun Cream Sauce Scallops are restaurant-worthy yet weeknight-friendly—seared golden brown on the outside, buttery and tender inside, then bathed in a bold, creamy Cajun sauce with just the right kick. This fast and elegant dish delivers indulgent flavor in under 30 minutes. Perfect for date nights, special occasions, or anytime you’re craving something irresistibly rich and spicy.

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Ingredients

• For the Scallops:
• 1 lb large sea scallops (about 10–12), patted very dry
• Salt and black pepper, to taste
• 1–2 tbsp olive oil or butter (for searing)
• For the Cajun Cream Sauce:
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1–1½ tsp Cajun seasoning (store-bought or homemade)
• ½ tsp paprika (optional, for color and smokiness)
• ¼ cup grated Parmesan cheese
• 1–2 tsp lemon juice
• Fresh parsley, chopped (optional, for garnish)

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Instructions

1. Prep Scallops: Pat scallops dry with paper towels. Season both sides with salt and pepper.

2. Sear Scallops: Heat olive oil or butter in a skillet over medium-high heat. Add scallops and sear undisturbed for 1½–2 minutes per side, until golden brown. Remove and set aside.

3. Make Sauce: Reduce heat to medium-low. Add garlic to the skillet and sauté for 30 seconds. Stir in Cajun seasoning and paprika.

4. Pour in heavy cream and simmer for 3–5 minutes, until sauce thickens slightly.

5. Stir in Parmesan and lemon juice. Mix until smooth and creamy.

6. Return scallops to the pan to warm through, spooning sauce over the top.

7. Serve immediately, garnished with parsley if desired.

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Notes

• Dry scallops = better sear. Don’t skip this step!

• Add a splash of white wine for depth before the cream.

• Great served over pasta, grits, or mashed potatoes.

• Substitute shrimp or chicken for a protein swap.

• Adjust spice by using more or less Cajun seasoning or adding red pepper flakes.