Seared Scallops Spicy Cream (Print Version)

Golden seared scallops topped with a bold, creamy Cajun sauce for an impressive seafood main dish.

# What You'll Need:

→ Scallops

01 - 12 large sea scallops
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper

→ For Searing

04 - 1 tablespoon olive oil

→ Sauce

05 - 2 tablespoons butter
06 - 3 garlic cloves, minced
07 - 1 tablespoon Cajun seasoning
08 - 3/4 cup heavy cream
09 - 1/2 cup grated Parmesan cheese
10 - 1/2 teaspoon paprika

→ Garnish

11 - 1 tablespoon fresh parsley, chopped

# How to Make It:

01 - Pat the scallops thoroughly dry with paper towels. Season both sides with salt and pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add the scallops in a single layer and sear for about 2 minutes per side, until a golden crust forms. Remove from skillet and set aside.
03 - Reduce heat to medium. Add butter to the same skillet and melt. Add minced garlic and cook for 30 seconds until fragrant.
04 - Stir in Cajun seasoning and paprika. Pour in the heavy cream and bring to a gentle simmer. Cook for 3–4 minutes, stirring occasionally, until slightly thickened.
05 - Add Parmesan cheese and stir until melted and the sauce is creamy. Taste and adjust seasoning if needed.
06 - Return the scallops to the pan. Spoon the sauce over them and warm through for about 1 minute.
07 - Garnish with chopped parsley. Serve immediately.

# Additional Tips::

01 -
  • The entire dish comes together in under twenty minutes, which means you can impress people on a Tuesday night without the stress.
  • Scallops develop this gorgeous caramelized crust that tastes restaurant-quality, but the technique is honestly forgiving once you stop second-guessing yourself.
  • That spicy Cajun cream sauce is the kind of thing you'll find yourself making extra of because it's too good not to have left over.
02 -
  • Dry-packed scallops are worth seeking out because wet-packed ones are sitting in preservative liquid that will steam them instead of sear them, and you'll end up with rubber instead of that golden crust you're after.
  • Overcrowding the pan is a common mistake that drops the temperature and causes the scallops to release water instead of developing a crust, so if you're doubling this recipe, cook them in two batches without guilt.
  • Overcooking scallops by even a minute transforms them from tender and sweet to tough and rubbery, so the moment you see that golden crust, they're done.
03 -
  • Room temperature scallops sear better than cold ones straight from the fridge, so take them out five minutes before cooking and your results will be noticeably better.
  • If you're cooking for more people, don't crowd the pan—cook the scallops in batches and keep the finished ones warm while you build the sauce once, which stays intact for the whole meal.
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