Easy Seared Scallops Recipe with Spicy Cajun Cream Sauce

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Golden-brown on the outside, tender and buttery inside — these Easy Seared Scallops with Spicy Cajun Cream Sauce deliver restaurant-quality flavor with minimal effort. The scallops are perfectly caramelized to form that irresistible crust, then nestled in a creamy, spicy Cajun sauce that’s bold, zesty, and just the right amount of indulgent. Whether you’re planning a romantic dinner, impressing guests, or simply treating yourself on a weeknight, this dish hits all the right notes.

The best part? This stunning seafood dish comes together in under 30 minutes. The sauce is rich with cream, garlic, Cajun spices, and a splash of lemon to brighten the heat. It’s everything you love about Southern comfort food — turned elegant. Served over mashed potatoes, pasta, or even on its own, these scallops are unforgettable.

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

• Quick & Impressive: Ready in 30 minutes or less, but looks like it came from a fine-dining kitchen.
• Balanced Flavor: Rich creaminess meets spicy Cajun heat with a kiss of citrus — no overpowering ingredients.
• One-Pan Wonder: Fewer dishes, more flavor. Everything from the sear to the sauce happens in one skillet.
• Customizable Heat: You can dial the spice up or down depending on your preference.
• Perfect Texture: With a proper sear, you get that golden crust without overcooking the tender interior.
• Great for Any Occasion: Ideal for a cozy date night or elevated dinner party.

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Preparation Phase & Tools to Use (Essential Tools and Equipment + Their Importance)

To execute this Easy Seared Scallops Recipe with Spicy Cajun Cream Sauce flawlessly, having the right tools in your kitchen makes all the difference — especially when precision and timing are key.

• Cast Iron or Heavy-Bottomed Skillet: A hot, heavy skillet is essential for achieving that golden, caramelized crust on scallops. Cast iron retains high heat and distributes it evenly, giving you restaurant-style sear.
• Fish Spatula or Thin Metal Spatula: A delicate but firm tool to flip the scallops without tearing them. Helps preserve that beautiful crust.
• Tongs: Useful for positioning and removing scallops quickly while keeping your fingers safe from splattering oil.
• Small Saucepan or Same Skillet: You’ll need a pan to prepare the spicy Cajun cream sauce — though using the same skillet adds flavor and cuts down on dishes.
• Paper Towels: For patting the scallops dry before searing, which is crucial to getting a proper sear.
• Measuring Spoons/Cups: Ensures consistent spice levels in your Cajun seasoning and cream sauce balance.

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Preparation Tips

• Dry the Scallops Thoroughly: Moisture is the enemy of searing. Blot scallops with paper towels to remove excess water.
• Let Scallops Sit at Room Temp: Allowing them to sit for 10–15 minutes out of the fridge helps them cook evenly.
• Preheat the Skillet Well: A hot skillet (but not smoking) is critical. Test by flicking in a drop of water — it should sizzle instantly.
• Don’t Overcrowd the Pan: Give the scallops space. If they’re too close, they’ll steam instead of sear. Cook in batches if necessary.
• Deglaze Smartly: Use white wine, lemon juice, or broth to lift flavor bits from the pan for your sauce base.
• Control the Cream Sauce: Simmer gently — avoid boiling, or the cream might separate. Stir frequently for a smooth texture.
• Taste the Sauce as You Go: Cajun seasoning blends vary — adjust salt and spice to suit your preference.

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Ingredients for This Easy Seared Scallops Recipe with Spicy Cajun Cream Sauce

Here’s everything you need to create this savory seafood masterpiece. Each component brings depth, balance, and boldness to the dish:

For the Scallops:

• 1 pound large sea scallops (about 12–16)
• Salt and freshly ground black pepper, to taste
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter

For the Spicy Cajun Cream Sauce:

• 2 tablespoons unsalted butter
• 3 garlic cloves, minced
• 1 teaspoon Cajun seasoning (plus more to taste)
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes (optional, for extra heat)
• 1/2 cup chicken broth (or seafood stock)
• 1/2 cup heavy cream
• 1 teaspoon fresh lemon juice
• Salt and black pepper, to taste
• 1 tablespoon chopped parsley (for garnish)

Optional Add-ins:

• A splash of white wine (in place of some broth, for deglazing)
• Grated Parmesan (for a thicker, cheesier sauce twist)

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Step-by-Step Instructions for Easy Seared Scallops with Spicy Cajun Cream Sauce

Step 1: Prep the Scallops

Rinse the scallops under cold water and remove the tough side muscle if present. Pat them completely dry with paper towels. Let them rest at room temperature for 10–15 minutes while you prep the sauce ingredients.

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Step 2: Season & Heat the Skillet

Season scallops lightly with salt and black pepper. Heat olive oil and 1 tablespoon butter in a cast iron or heavy-bottomed skillet over medium-high heat until shimmering but not smoking.

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Step 3: Sear the Scallops

Place scallops in the hot skillet without crowding. Sear for 2–3 minutes on the first side without moving them — they should develop a golden crust. Flip and cook for another 1–2 minutes. Remove scallops from the skillet and set aside on a plate.

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Step 4: Build the Cajun Cream Sauce

In the same skillet, lower the heat to medium. Add 2 tablespoons butter and sauté the garlic for about 30 seconds, just until fragrant. Stir in Cajun seasoning, smoked paprika, and red pepper flakes. Let the spices toast for 15 seconds.

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Step 5: Deglaze & Simmer

Pour in the chicken broth (or white wine/stock) to deglaze, scraping up any flavorful browned bits from the pan. Let it simmer for 2 minutes to reduce slightly.

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Step 6: Add Cream & Lemon

Stir in the heavy cream and bring to a low simmer. Cook for 3–5 minutes, stirring frequently, until the sauce thickens. Add lemon juice, taste, and adjust seasoning as needed.

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Step 7: Return Scallops to Sauce

Place the seared scallops back into the pan with the cream sauce. Spoon sauce over each one and let them warm for 1–2 minutes without overcooking.

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Step 8: Garnish & Serve

Remove from heat. Garnish with freshly chopped parsley. Serve hot over mashed potatoes, rice, or pasta — or enjoy them solo with crusty bread.

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Notes

• Sea Scallops vs. Bay Scallops: This recipe is designed for large sea scallops, which sear beautifully and hold up well to the creamy Cajun sauce. Bay scallops are too small and cook too quickly for this method.
• Customize the Heat: Adjust the spiciness to your liking. Add more Cajun seasoning or red pepper flakes for bolder heat, or tone it down by using just garlic and paprika.
• Double the Sauce (Optional): If you’re serving this over pasta or rice and want more to drizzle, consider doubling the cream sauce ingredients.

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Watch Out for These Mistakes While Cooking

• Starting with Wet Scallops: Moisture prevents a good sear. Always pat the scallops completely dry before seasoning or adding to the skillet.
• Crowding the Pan: Too many scallops at once will steam them instead of searing. Cook in batches for best results.
• Overcooking: Scallops only need 2–3 minutes per side. Overcooking turns them rubbery and dry.
• Boiling the Cream Sauce: Cream should simmer gently. Boiling may cause it to curdle or separate.
• Skipping the Deglaze: Those golden bits stuck to the pan = flavor! Deglazing helps you build a richer sauce.
• Not Preheating the Skillet Enough: The pan must be hot before scallops hit the surface — that sizzle means a proper crust is forming.
• Using Too Much Oil: You only need a small amount. Too much oil causes scallops to fry, not sear.
• Adding Cold Scallops to the Pan: Cold scallops can drop the skillet’s temperature, leading to uneven cooking. Let them sit at room temp briefly before cooking.

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

The richness of the Cajun cream sauce and the delicate texture of the scallops pair beautifully with a range of sides — from starchy comfort foods to light, refreshing veggies. Here’s how to complete your meal:

8 Recommendations

1. Garlic Mashed Potatoes
   Creamy and buttery, these create the perfect bed to soak up every drop of the Cajun sauce.
2. Parmesan Risotto
   A rich and creamy base with just enough bite — complements the spice and elevates the dish even further.
3. Angel Hair Pasta
   Tossed lightly in olive oil or butter, this delicate pasta lets the sauce and scallops shine.
4. Grilled Asparagus
   Slightly charred and fresh, it offers a crunchy contrast to the soft scallops.
5. Buttered Corn with Herbs
   Sweet corn and herbs bring a Southern touch and cool off the Cajun heat a bit.
6. Crusty French Bread
   Perfect for mopping up the leftover sauce — don’t let any go to waste.
7. Wild Rice Pilaf
   Nutty, hearty, and a nice flavor balance against the richness of the sauce.
8. Simple Arugula Salad with Lemon Vinaigrette
   A refreshing, peppery bite that cuts through the creaminess and resets the palate.

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Storage Instructions

Properly storing your leftover Easy Seared Scallops with Spicy Cajun Cream Sauce ensures the flavors stay intact — and keeps the scallops from turning rubbery.

• Refrigeration: Store cooled scallops and sauce in an airtight container in the fridge for up to 2 days.
• Reheating Tips: Gently reheat on the stovetop over low heat. Avoid microwaving — it can overcook the scallops and separate the sauce. Add a splash of cream or broth to loosen the sauce if needed.
• Freezing: Not recommended. Cream sauces don’t freeze well and scallops can become rubbery once thawed and reheated.

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Estimated Nutrition (Per Serving — based on 4 servings)

These values are approximate and may vary depending on specific brands and serving sizes.

• Calories: 380 kcal
• Protein: 23g
• Fat: 28g
• Saturated Fat: 13g
• Unsaturated Fat: 13g
• Cholesterol: 85mg
• Carbohydrates: 6g
• Fiber: 0g
• Sugar: 1g
• Sodium: 440mg
• Trans Fat: 0g
• Serving Size: About 3–4 scallops with sauce
• Category: Dinner, Main Course
• Cuisine: Cajun-Inspired, American Coastal

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Frequently Asked Questions

1. Can I use frozen scallops for this recipe?

Yes, but make sure they’re fully thawed and dried thoroughly. Excess moisture from frozen scallops will prevent a good sear and dilute the sauce.

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2. What’s the best substitute for heavy cream?

You can use half-and-half or a mix of milk and butter, but note that the sauce will be slightly thinner and less rich.

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3. Can I make this recipe less spicy?

Absolutely. Just reduce or omit the red pepper flakes and use a milder Cajun seasoning — or replace it with smoked paprika and garlic powder for flavor without the heat.

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4. How do I know when scallops are perfectly cooked?

They should be opaque and springy to the touch, with a golden crust on the outside. Overcooking turns them tough and chewy — 2–3 minutes per side is usually enough.

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5. What type of scallops should I buy?

Look for dry-packed sea scallops. Avoid “wet” scallops (soaked in preservatives), which don’t sear well and have a watered-down flavor.

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6. Can I use shrimp instead of scallops?

Yes! Shrimp works wonderfully with this Cajun cream sauce. Just adjust the cook time — shrimp typically take 1–2 minutes per side.

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7. Is this recipe keto-friendly?

Mostly, yes! It’s low in carbs and high in healthy fats. Just skip serving it over pasta or rice and opt for veggies or cauliflower mash instead.

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8. Can I prepare the sauce ahead of time?

You can make the Cajun cream sauce a few hours in advance and gently reheat it before adding freshly seared scallops.

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Conclusion

This Easy Seared Scallops with Spicy Cajun Cream Sauce recipe blends bold, Southern-inspired flavor with gourmet finesse — all in under 30 minutes. With a perfect golden crust and a spicy, creamy finish, it’s a stunning dish that doesn’t require a culinary degree to master. Whether you’re cooking for a special night in or just want to treat yourself to something memorable, this recipe will deliver.

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