Name: Seared Scallops with Spicy Cajun Cream Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Cajun
Ingredients: 12 large sea scallops; 1 teaspoon salt; 1 teaspoon black pepper; 1 tablespoon Cajun seasoning (plus more for seasoning scallops); 1 tablespoon olive oil; 2 tablespoons butter (divided); 2 cloves garlic minced; 1⁄2 cup chicken or seafood broth; 3⁄4 cup heavy cream; 1 tablespoon lemon juice (optional); 2 tablespoons fresh parsley chopped

I’ve always believed that simplicity in cooking often brings out the boldest flavors, and this Seared Scallops with Spicy Cajun Cream Sauce is one of those dishes that proves it. When I want something that feels elegant but doesn’t take hours to prepare, scallops are my go-to. Their naturally sweet and buttery flavor pairs so beautifully with a fiery Cajun cream sauce, it’s like a restaurant-quality meal from your own kitchen—without the reservation.

The moment those scallops hit the hot pan, you get that gorgeous golden-brown crust, and that’s when you know something magical is happening. Then the cream sauce—infused with smoky spices, a whisper of heat, and a splash of cream—wraps around the scallops like velvet. This is one of those meals that feels indulgent but is so quick to pull together, perfect for an impressive dinner or a cozy night in.

Why You’ll Love This Seared Scallops with Spicy Cajun Cream Sauce

Fast and flavorful: You can go from prep to plate in under 30 minutes.
Elegant enough for guests: It looks fancy, but it’s secretly easy.
Customizable heat level: Dial the Cajun spice up or down based on your comfort zone.
Perfectly pan-seared scallops: That golden crust delivers irresistible texture and flavor.
Rich and creamy sauce: It’s indulgent but balanced by the brightness of fresh herbs.

What Kind of Scallops Should I Use?

When it comes to this dish, large sea scallops are your best bet. They’re meatier, have a naturally sweet flavor, and are ideal for getting that beautiful sear. Look for “dry-packed” scallops if possible—they don’t contain added preservatives or water, which means they caramelize better in the pan. “Wet” scallops can work, but you’ll need to pat them extra dry to avoid steaming instead of searing.

Frozen scallops are totally fine too—just make sure they’re completely thawed and dried before cooking. Moisture is the enemy of a good sear, so take your time with this step.

Options for Substitutions

Not into seafood or looking to mix it up? You’ve got some fun options:

Shrimp: They sear quickly and pair beautifully with the Cajun cream sauce.
Chicken tenders or breast slices: A solid option if you want something heartier.
Vegan alternative: Try king oyster mushrooms cut into scallop-sized medallions. They hold their shape and sear up nicely.
Cream swaps: You can use coconut cream or cashew cream for a dairy-free sauce. It adds a subtle sweetness that plays well with the spices.
Mild spice version: Swap Cajun seasoning with smoked paprika and garlic powder if you want all the flavor without the heat.

Ingredients for Seared Scallops with Spicy Cajun Cream Sauce

Sea scallops: These are the star of the dish—meaty, sweet, and perfect for a golden sear.
Cajun seasoning: Brings the heat, smoke, and bold flavor. It’s the backbone of the sauce.
Salt & black pepper: Essential to enhance the natural flavor of the scallops and balance the seasoning.
Olive oil & butter: This duo helps develop a golden crust while adding a rich, savory depth.
Garlic (minced): Adds aromatic flavor and blends into the cream sauce for a robust kick.
Heavy cream: The base of the sauce, creating a rich, silky texture that pairs beautifully with the spices.
Chicken or seafood broth: Adds savory depth to the sauce without making it too heavy.
Fresh parsley: Adds brightness, freshness, and a pop of color at the end.
Lemon juice (optional): A splash of acid helps balance the richness of the cream sauce.

Step 1: Prep the Scallops

Pat the scallops dry with paper towels to remove as much moisture as possible. This step is crucial for getting that golden-brown crust. Season both sides with salt, pepper, and a light sprinkle of Cajun seasoning.

Step 2: Sear the Scallops

Heat a mix of olive oil and butter in a skillet over medium-high heat. Once the pan is hot and the butter is foaming, place the scallops in a single layer, leaving space between them. Sear for about 2–3 minutes per side, until a golden crust forms. Don’t move them around—let them develop that perfect sear. Remove and set aside on a warm plate.

Step 3: Make the Cajun Cream Sauce

In the same skillet, reduce the heat to medium. Add a bit more butter if needed, then toss in the minced garlic. Sauté for about 30 seconds until fragrant. Stir in more Cajun seasoning, then pour in the broth and scrape up any browned bits from the pan.

Step 4: Add the Cream

Once the broth has reduced slightly, pour in the heavy cream and let it simmer for a couple of minutes until thickened. Stir occasionally so it doesn’t stick or curdle.

Step 5: Finish and Serve

Return the scallops to the pan and spoon the sauce over them. Let them warm through for a minute or two. Finish with fresh parsley and a squeeze of lemon juice if desired. Serve immediately while hot and luscious.

How Long to Cook the Seared Scallops with Spicy Cajun Cream Sauce

Cooking scallops is all about timing. You only need 2–3 minutes per side to get that ideal golden crust while keeping the center tender and juicy. Overcooking can turn them rubbery, so resist the urge to leave them in the pan too long.

The sauce, on the other hand, takes about 5–7 minutes to come together once you add the cream—just enough time to thicken and marry all those bold Cajun flavors without being too heavy.

All together, you’re looking at about 15–20 minutes total cook time, which makes this a perfect fast-but-fancy dinner.

Tips for Perfect Seared Scallops with Spicy Cajun Cream Sauce

Dry the scallops well: This is non-negotiable. Any moisture will prevent that signature crust from forming.
Don’t overcrowd the pan: Give the scallops space so they sear instead of steam.
Use a hot pan: Medium-high heat is key for achieving that caramelized surface.
Avoid moving them around: Once they hit the pan, let them sear undisturbed for a couple of minutes.
Taste your sauce before serving: Cajun seasoning blends can vary—adjust salt and spice as needed.
Deglaze the pan: Don’t skip scraping up those brown bits when adding broth—it’s pure flavor.
Finish with herbs or citrus: A little fresh parsley or lemon cuts through the richness of the sauce and brightens everything up.

Watch Out for These Mistakes While Cooking

Skipping the drying step: Wet scallops won’t sear. Always pat them dry with paper towels.
Using low heat: You won’t get that golden crust without a hot pan. Don’t rush this part.
Overcrowding the skillet: Scallops need breathing room. Too many in the pan will steam, not sear.
Overcooking the scallops: They only need 2–3 minutes per side. Anything more, and they turn rubbery.
Adding cream too early: Let the broth reduce slightly before adding cream or it might turn watery.
Not tasting the sauce: Cajun seasoning levels can vary—don’t be afraid to tweak the salt, spice, or add a splash of lemon.
Using pre-shredded garlic: Freshly minced garlic delivers way better flavor in this sauce.

What to Serve With Seared Scallops with Spicy Cajun Cream Sauce?

Garlic Mashed Potatoes

Creamy potatoes are the perfect base to soak up that spicy Cajun cream sauce.

Buttered Angel Hair Pasta

A simple, delicate pasta lets the scallops and sauce shine without overpowering them.

Grilled Asparagus

Lightly charred asparagus adds a nice crunch and balances out the richness of the dish.

Parmesan Polenta

Creamy, cheesy polenta is a comforting side that pairs beautifully with the bold sauce.

Crusty Bread or Baguette

For sopping up every last bit of sauce—highly recommended!

Light Green Salad with Vinaigrette

A fresh, crisp salad cuts through the richness and keeps the plate feeling balanced.

Lemon Herb Rice

Bright, citrusy rice with fresh herbs complements the heat and creaminess of the sauce.

Roasted Brussels Sprouts

Their caramelized flavor holds up well next to the Cajun spice and adds a satisfying texture.

Storage Instructions

If you have leftovers (lucky you!), store them properly to keep that flavor intact:

Refrigerator: Place the scallops and sauce in an airtight container and refrigerate for up to 2 days.
Reheating: Gently reheat in a skillet over low heat, adding a splash of cream or broth to loosen the sauce. Avoid the microwave—it can overcook the scallops and make them rubbery.
Freezing not recommended: Scallops don’t freeze well once cooked, and the cream sauce may separate when thawed.

Estimated Nutrition

Per serving (based on 4 servings total):

Calories: ~420
Protein: ~25g
Fat: ~30g
Saturated Fat: ~14g
Carbohydrates: ~7g
Fiber: <1g
Sugar: ~2g
Cholesterol: ~75mg
Sodium: ~520mg

Note: These values are estimates and will vary based on exact ingredients and portion sizes.

Frequently Asked Questions

Can I use frozen scallops for this recipe?

Absolutely. Just make sure they are fully thawed and thoroughly patted dry before cooking to ensure a proper sear.

How do I know when the scallops are done?

They should be golden on the outside and just opaque in the center. Usually 2–3 minutes per side is perfect. Don’t overcook—they can turn rubbery quickly.

Is Cajun seasoning very spicy?

It can be, depending on the brand. Start with a smaller amount, taste the sauce, and add more if you want extra heat.

Can I make the sauce ahead of time?

Yes, you can prepare the sauce a few hours ahead. Reheat it gently over low heat and whisk in a splash of cream if it thickens too much.

What if I don’t have heavy cream?

You can use half-and-half or even full-fat coconut milk for a dairy-free version, but the sauce may be a bit thinner.

How can I tell if scallops are “dry” or “wet”?

Dry scallops are usually labeled as such and look slightly dull. Wet scallops appear shiny and might feel a little slippery. Always ask your fishmonger if you’re unsure.

Can I double the recipe for more servings?

Definitely! Just be sure to sear the scallops in batches so you don’t overcrowd the pan.

What wine pairs well with this dish?

A crisp white like Sauvignon Blanc or a buttery Chardonnay works beautifully with the richness of the cream sauce and the heat from the Cajun spice.

Conclusion

Seared Scallops with Spicy Cajun Cream Sauce brings together bold, indulgent, and fresh flavors in a way that feels both luxurious and weeknight-friendly. Whether you’re impressing guests or treating yourself to something special, this dish delivers elegance without the stress. A crispy sear, silky sauce, and Cajun kick—this is comfort food with a sophisticated twist. Serve it up with your favorite side, a glass of chilled white wine, and prepare to savor every bite.