🔥 Seared Scallops with Spicy Cajun Cream Sauce

INGREDIENTS

⭐ For the Scallops

• 1 lb large sea scallops

• 1–2 tbsp olive oil or butter

• Salt & pepper

• 1 tsp Cajun seasoning

• 1 tbsp lemon juice (optional)

• Paper towels (for drying)

⭐ For the Spicy Cajun Cream Sauce

• 2 tbsp butter

• 1 tbsp olive oil

• 3–4 cloves garlic, minced

• 1 tbsp Cajun seasoning (plus extra to taste)

• ½–1 tsp smoked paprika

• ⅛–¼ tsp cayenne pepper (optional, for more heat)

• 1 cup heavy cream

• ½ cup chicken broth or seafood stock

• ¼ cup grated Parmesan cheese

• 1 tsp lemon juice

• 1 tbsp chopped parsley

• Salt & pepper to taste

🔪 INSTRUCTIONS

1. Prepare the Scallops

1. Pat scallops completely dry with paper towels — this is key for a perfect sear.

2. Season lightly with salt, pepper, and a pinch of Cajun seasoning.

3. Optional: remove the small side muscle if still attached.

2. Sear the Scallops

1. Heat a large skillet over medium-high heat.

2. Add 1–2 tbsp oil/butter until sizzling.

3. Place scallops in the pan without crowding.

4. Sear 1½–2 minutes per side until:
   ✔ deep golden crust forms
   ✔ centers stay tender

5. Remove scallops and set aside on a plate.

3. Make the Spicy Cajun Cream Sauce

1. In the same pan, lower heat to medium.

2. Add butter + olive oil.

3. Add garlic and sauté 30 seconds.

4. Stir in Cajun seasoning, smoked paprika, and cayenne.

5. Add chicken broth/seafood stock and simmer 1–2 minutes.

6. Pour in heavy cream and simmer 3–5 minutes, stirring until sauce thickens.

7. Add Parmesan, lemon juice, parsley, salt, and pepper.

8. Adjust heat level with extra Cajun seasoning or cayenne.

4. Return Scallops to Pan

1. Add scallops back into the sauce.

2. Spoon sauce over them.

3. Simmer 1 minute to warm through (do not overcook!).

🍽️ Serve With

• Buttered pasta

• Garlic mashed potatoes

• Rice or Cajun dirty rice

• Crusty bread

• Roasted asparagus

• Sautéed spinach

⭐ Chef Tips

• Super dry scallops = best sear

• If using wet-treated scallops, soak briefly in salted lemon water, then pat dry

• Add a splash of white wine after the garlic step for extra depth

• Sauce too thick? Add a little broth

• Sauce too thin? Simmer longer