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Scallops with Spicy Cajun Cream Sauce

Seared Scallops with Spicy Cajun Cream Sauce for a Flavor Pop

A delicious recipe for scallops with spicy Cajun cream sauce, perfect for a quick gourmet meal.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 2 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scallops
  • 12 pieces Sea Scallops Ensure they're of high quality and dry.
  • 2 tablespoons Olive Oil Can use avocado oil as a substitute.
  • 1 tablespoon Unsalted Butter Best to control seasoning.
For the Sauce
  • 3 cloves Garlic (minced) Fresh gives the best flavor.
  • 1 cup Heavy Cream Can switch to half-and-half for a lighter version.
  • 2 tablespoons Cajun Seasoning Adjust based on your heat preference.
  • 1 teaspoon Smoked Paprika Regular paprika can also be used.
  • 1/4 teaspoon Cayenne Pepper Essential for authentic heat.
  • 1/3 cup Parmesan Cheese (grated) Nutritional yeast makes for a dairy-free alternative.
  • 1 tablespoon Lemon Juice Brightness can be enhanced with lime juice.
For Garnish
  • 1/4 cup Fresh Parsley Adds freshness and color.

Equipment

  • Skillet

Method
 

Step‑by‑Step Instructions
  1. Pat the sea scallops dry with paper towels and let sit at room temperature for 15-20 minutes. Season with salt and pepper.
  2. Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Add the scallops in a single layer and sear for 2-3 minutes until golden, then flip and cook for an additional 1-2 minutes until cooked through. Transfer to a warm plate.
  3. Lower the heat and add 1 tablespoon of butter along with the minced garlic. Sauté for about 30 seconds until fragrant.
  4. Deglaze the skillet with 1/4 cup of white wine or broth, scraping up any browned bits. Simmer for 1-2 minutes.
  5. Stir in 1 cup of heavy cream, 2 tablespoons of Cajun seasoning, 1 teaspoon of smoked paprika, and 1/4 teaspoon of cayenne pepper. Simmer on low for 3-5 minutes until slightly thickened.
  6. Remove from heat and mix in 1/3 cup of grated Parmesan cheese and 1 tablespoon of lemon juice. Stir until smooth.
  7. Return the scallops to the skillet, gently coating with the sauce. Warm through over low heat for 1-2 minutes.
  8. Plate the scallops and spoon the sauce over them. Garnish with freshly chopped parsley and serve immediately.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 6gProtein: 32gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 400mgSugar: 1gVitamin A: 600IUVitamin C: 2mgCalcium: 200mgIron: 1mg

Notes

For best results, ensure scallops are patted dry before cooking and adjust spice levels to your preference.

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