These seared scallops are tender and juicy, cooked to a perfect golden brown. Topped with a creamy spicy Cajun sauce, this dish is bursting with flavor!
I love how fast this meal comes together. Just a few minutes of cooking and you’ve got a restaurant-quality dish that’s perfect for impressing your guests or treating yourself!
Key Ingredients & Substitutions
Scallops: Use large sea scallops for the best flavor. If they’re not available, you can substitute with bay scallops, but be careful—those cook faster!
Olive Oil: I find that butter adds a great richness, but olive oil is a healthier option. You could mix the two for flavor and health benefits.
Cajun Seasoning: Store-bought Cajun seasoning is convenient. If you want to make your own, mix paprika, garlic powder, onion powder, thyme, oregano, and a hint of cayenne.
Heavy Cream: If you need a lighter option, half-and-half or coconut cream works well, although the sauce will be less rich. You might consider adding a bit more seasoning to balance the flavors.
Shallot: If you don’t have shallots, finely chopped onions will do! Just be aware that the flavor will be a bit stronger.
How Do I Get Perfectly Seared Scallops?
Searing scallops is the heart of this recipe. Here’s how to achieve that perfect golden crust:
- Start with dry scallops; moisture can prevent a good sear. Pat them with a paper towel before seasoning.
- Make sure the oil or butter is hot before adding scallops. If it’s not hot enough, they’ll steam rather than sear.
- Don’t crowd the pan! If you add too many scallops, they’ll cool the pan down.
- Let them cook undisturbed for the first few minutes. This helps develop a crust.
Following these tips will give you scallops that are both crispy on the outside and tender on the inside!
Seared Scallops With Creamy Spicy Cajun Sauce
Ingredients You’ll Need:
- 12 large sea scallops, patted dry
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or unsalted butter
- 1 tablespoon Cajun seasoning (store-bought or homemade)
- 1 small shallot, finely minced
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1 tablespoon mayonnaise
- 1 teaspoon hot sauce (like Tabasco) or more, to taste
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
- 1 teaspoon lemon juice
- 1 tablespoon chopped fresh parsley, for garnish
How Much Time Will You Need?
This delicious dish will take about 15 minutes to prepare and cook. Just a bit of quick prep and cooking time, and you’ll have a gourmet meal ready to enjoy!
Step-by-Step Instructions:
1. Seasoning the Scallops:
Start by seasoning the scallops generously on both sides with salt, freshly ground black pepper, and half of your Cajun seasoning. This will help build flavor!
2. Heating the Pan:
In a large skillet, heat the olive oil or butter over medium-high heat until it becomes nice and hot and starts to shimmer. This ensures a great sear for your scallops!
3. Searing the Scallops:
Carefully add the seasoned scallops to the skillet, making sure not to overcrowd them. Sear them without moving for about 2-3 minutes until the bottoms are a beautiful golden brown. Then, gently flip them and cook for another 1-2 minutes until just cooked through. Remove the scallops from the skillet and keep them warm on a plate.
4. Making the Sauce:
In the same skillet, if necessary, add a bit more olive oil or butter. Sauté the minced shallot and garlic until they soften and become fragrant, about 1-2 minutes. Stir in the remaining Cajun seasoning, smoked paprika, and cayenne pepper (if you’re up for extra spice).
5. Creamy Cajun Sauce:
Reduce the heat to medium-low. Pour in the heavy cream, mayonnaise, and hot sauce, stirring to blend. Let it heat gently until the sauce thickens slightly, about 3-4 minutes. Taste and adjust the seasoning as needed.
6. Finishing Touches:
Stir in the lemon juice to brighten the flavors. Then return the scallops to the skillet for about a minute to warm them up in the sauce.
7. Serving the Dish:
Transfer the scallops onto serving plates and generously spoon the creamy spicy Cajun sauce over them. Sprinkle with freshly chopped parsley for a nice touch.
Enjoy this elegant and flavorful dish with a side of steamed vegetables, rice, or crusty bread! It’s sure to impress!
FAQ for Seared Scallops With Creamy Spicy Cajun Sauce
Can I Use Frozen Scallops for This Recipe?
Yes, you can! Just make sure to thaw them completely in the fridge overnight or under cold running water. Pat them dry to ensure they sear well, as excess moisture can prevent a golden crust.
What If I Don’t Have Heavy Cream?
No problem! You can substitute with half-and-half or even evaporated milk for a lighter sauce. Just be aware that the sauce may be less rich, so consider adding a bit more seasoning to balance the flavors.
How do I Store Leftover Scallops and Sauce?
Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, gently warm them in a skillet over low heat, adding a splash of cream if needed to revive the sauce’s consistency.
Can I Make the Sauce Ahead of Time?
Yes, you can prepare the sauce ahead! Just make sure to reheat it gently on the stove and stir in the lemon juice right before serving to keep that fresh flavor.
