Description
Golden-seared scallops bathed in a rich, velvety Cajun cream sauce—this recipe is an absolute flavor bomb. It brings together the natural sweetness of perfectly seared sea scallops with a bold, creamy sauce spiced with paprika, garlic, and just the right kick of heat. This dish feels like a restaurant-worthy experience made easy at home. Ideal for a quick dinner, elegant date night, or anyone looking for satisfying dinner ideas packed with protein and low in carbs. With its crispy edges, creamy texture, and punchy flavor, it’s an easy recipe that tastes like luxury.
Ingredients
Scale
For the Scallops:
- 1 lb large sea scallops (dry-packed)
- Salt and freshly ground black pepper
- 1 tbsp olive oil
- 1 tbsp unsalted butter
For the Cajun Cream Sauce:
- 1 tbsp unsalted butter
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1 tsp Cajun seasoning
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
- 1/4 cup grated Parmesan cheese
- 1 tsp lemon juice
- Salt to taste
- Fresh parsley, chopped (for garnish)
- Optional: splash of white wine or seafood broth (for deglazing)
Instructions
- Pat scallops dry with paper towels. Let them rest at room temperature for 15–20 minutes.
- Season scallops on both sides with salt and pepper.
- Heat olive oil and 1 tbsp butter in a cast iron skillet over medium-high heat.
- Sear scallops for 2–3 minutes on the first side until golden brown. Flip and cook for another 1–2 minutes. Remove and set aside.
- In the same skillet, reduce heat to medium. Add 1 tbsp butter and minced garlic. Sauté for 30 seconds.
- Deglaze the pan with wine or broth, scraping up the browned bits.
- Add heavy cream, Cajun seasoning, smoked paprika, and cayenne. Simmer 2–3 minutes.
- Stir in Parmesan and lemon juice. Simmer until slightly thickened.
- Return scallops to pan and spoon sauce over them. Warm through, garnish with parsley, and serve.
- Prep Time: 10 minutes
- Cook Time: 15 minutes