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.
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)
Instructions
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Prep Scallops: Pat scallops dry with paper towels. Season both sides with salt and pepper.
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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.
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Make Sauce: Reduce heat to medium-low. Add garlic to the skillet and sauté for 30 seconds. Stir in Cajun seasoning and paprika.
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Pour in heavy cream and simmer for 3–5 minutes, until sauce thickens slightly.
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Stir in Parmesan and lemon juice. Mix until smooth and creamy.
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Return scallops to the pan to warm through, spooning sauce over the top.
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Serve immediately, garnished with parsley if desired.
Notes
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Dry scallops = better sear. Don’t skip this step!
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Add a splash of white wine for depth before the cream.
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Great served over pasta, grits, or mashed potatoes.
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Substitute shrimp or chicken for a protein swap.
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Adjust spice by using more or less Cajun seasoning or adding red pepper flakes.
