Get ready to dazzle your taste buds with Seared Scallops Cajun Cream Sauce—a dish that’s pure magic on a plate. Golden, buttery scallops are nestled atop a velvety, spicy Cajun cream sauce, offering layers of flavor and a little Southern flair in every bite. It’s a recipe that feels gourmet yet is surprisingly approachable, making it a fantastic option for a special dinner or to impress your favorite people on a regular weeknight.
Ingredients You’ll Need
What makes this dish truly exceptional is how a handful of well-chosen ingredients come together to create a restaurant-worthy dinner. Each item on this list brings something unique, whether it’s richness, heat, or a fresh pop right at the end.
- Sea scallops: Go for the largest ones you can find—dry and fresh—so you get that signature caramelized crust and juicy interior.
- Olive oil: Helps achieve a beautiful sear, while lending silkiness and subtle flavor.
- Unsalted butter: It browns up beautifully and enriches both the scallops and the sauce for irresistible depth.
- Garlic: Just two cloves, but they add an aromatic punch that permeates the whole dish.
- Heavy cream: Essential for that lush, creamy Cajun sauce—don’t substitute with milk here!
- Chicken broth: Adds savoriness and helps lighten the sauce just a touch.
- Cajun seasoning: The star spice blend brings all the warmth and personality—look for one with a bold balance of paprika, garlic, and cayenne.
- Parmesan cheese: Stirred in at the end, it melts down and helps thicken the sauce while adding umami richness.
- Salt and pepper: Simple, but necessary for seasoning each layer to perfection.
- Fresh parsley: Adds a bright, herby freshness on top—don’t skip this finishing touch!
- Lemon wedges: A squeeze wakes up all the flavors and balances the richness beautifully.
How to Make Seared Scallops Cajun Cream Sauce
Step 1: Season the Scallops
Start by patting your sea scallops as dry as possible—moisture is the enemy of a good sear! Sprinkle them lightly with salt, pepper, and just a pinch of Cajun seasoning. This simple step sets the stage for that deep, caramelized flavor you crave in every bite of Seared Scallops Cajun Cream Sauce.
Step 2: Sear to Perfection
Heat olive oil and 1 tablespoon of butter together in a large skillet over medium-high. Let it get nice and hot before adding the scallops in a single, uncrowded layer. Sear those beauties for about 1 1/2 to 2 minutes per side until they turn golden and are just opaque in the center. Remove and keep them cozy on a plate while you build your sauce.
Step 3: Build the Cajun Cream Sauce
Lower the heat to medium and melt the remaining tablespoon of butter in your skillet. Add the minced garlic and let it sizzle for about 30 seconds—just enough to perfume your kitchen. Pour in the heavy cream and chicken broth, along with the remaining Cajun seasoning, and stir well. Allow this to simmer gently for 3 to 4 minutes until it’s slightly thickened and fragrant.
Step 4: Finish with Cheese
Sprinkle in the grated Parmesan cheese, stirring until it completely melts and transforms the sauce into a luscious, velvety blanket. Taste and adjust the seasoning if needed. This cheesy Cajun sauce is what brings the entire Seared Scallops Cajun Cream Sauce together.
Step 5: Return the Scallops & Serve
Gently return the seared scallops to the skillet, nestling them into the sauce and spooning some luxurious cream over the tops. Let them warm through for a quick minute, then finish with a sprinkle of parsley. Serve straight from the pan with lemon wedges on the side for zing.
How to Serve Seared Scallops Cajun Cream Sauce
Garnishes
A shower of freshly chopped parsley gives the plate a burst of color and clean flavor. Don’t forget the lemon wedges—their bright acidity is the perfect contrast to the creamy sauce and brings out the best in the sweet, tender scallops.
Side Dishes
Seared Scallops Cajun Cream Sauce practically begs to be paired with something that will soak up all that gorgeous sauce. Try it with a tangle of fresh pasta, buttery rice, creamy mashed potatoes, or just some warm, crusty bread for sopping every drop. A simple green salad on the side will keep things light and elegant.
Creative Ways to Present
For dinner parties, serve scallops atop individual crostini or toasted baguette slices with a drizzle of sauce for a stylish small plate. Or, for a more dramatic presentation, pile the scallops over a nest of angel hair pasta or risotto in a deep, wide bowl and ladle the sauce over the top. Don’t be shy—let your artistry shine!
Make Ahead and Storage
Storing Leftovers
If you have any Seared Scallops Cajun Cream Sauce left over (lucky you!), transfer everything to an airtight container. It will keep in the fridge for up to two days. Make sure to store scallops and sauce together so the flavors continue to meld.
Freezing
Cream-based sauces like this one don’t always freeze gracefully, as the texture can turn grainy. If you must freeze, do so in a sealed container for up to a month, and be prepared to whisk the sauce back together on reheating.
Reheating
The gentlest way to reheat Seared Scallops Cajun Cream Sauce is in a skillet over low heat. Stir often and add a splash of cream or broth if the sauce has thickened. Be careful not to cook the scallops too long during reheating—they can toughen quickly.
FAQs
Can I use frozen scallops?
Absolutely! Just make sure to thaw them completely and pat them very dry before searing. Dry scallops are key to getting that irresistible crust.
Is there a substitute for heavy cream?
For the creamiest result, stick with heavy cream, but in a pinch, you could try half and half. Be aware that the sauce might be a touch less rich and won’t thicken quite as much.
How spicy is Seared Scallops Cajun Cream Sauce?
The heat level totally depends on the Cajun seasoning you use. If you prefer it milder, seek out a low-heat blend, or use a bit less and adjust to taste.
What kind of Parmesan works best?
Freshly grated Parmesan (from a wedge) will melt more smoothly than the pre-grated kind and add the best nutty, savory flavor to your Cajun cream sauce.
Can I make this dish in advance?
It’s best enjoyed fresh, but you can prep the sauce a day ahead—just store it in the fridge. Sear the scallops right before serving, then rewarm the sauce and finish as directed for freshest flavor and texture.
Final Thoughts
If you’re craving something that’s equal parts elegant, comforting, and downright delicious, you have to give Seared Scallops Cajun Cream Sauce a try. With its bold flavors, restaurant-style presentation, and shockingly simple process, this is one recipe your friends and family will request again and again. Treat yourself—you absolutely deserve it!
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Seared Scallops Cajun Cream Sauce Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich flavors of perfectly seared scallops topped with a creamy Cajun sauce. This elegant yet easy-to-make dish is a showstopper for any occasion.
Ingredients
For the Scallops:
- 1 lb large sea scallops (patted dry)
- 2 tbsp olive oil
- 2 tbsp unsalted butter (divided)
- Salt, pepper, and Cajun seasoning to taste
For the Cajun Cream Sauce:
- 2 cloves garlic (minced)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tbsp Cajun seasoning
- 1/2 cup grated Parmesan cheese
For Serving:
- Fresh parsley for garnish
- Lemon wedges
Instructions
- Season the Scallops: Lightly season scallops with salt, pepper, and Cajun seasoning.
- Sear the Scallops: Heat olive oil and 1 tablespoon butter in a skillet. Sear scallops for 1 1/2–2 minutes per side. Remove and set aside.
- Make the Sauce: In the same skillet, sauté garlic, then add cream, broth, and Cajun seasoning. Simmer and stir in Parmesan until smooth.
- Finish and Serve: Return scallops to the skillet, spoon sauce over them, garnish with parsley, and serve with lemon wedges.
Notes
- Ensure scallops are dry for a golden crust.
- Pairs well with pasta, rice, or bread.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun, American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 410
- Sugar: 2 g
- Sodium: 760 mg
- Fat: 31 g
- Saturated Fat: 17 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 25 g
- Cholesterol: 115 mg
