Pin It 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.
I remember the first time I cooked scallops at home and worried I'd never get that golden crust. But this method is foolproof—and the Cajun cream sauce makes it unforgettable every single time.
Ingredients
- Large sea scallops: 1 lb (dry-packed)
- Salt and freshly ground black pepper: To taste
- Olive oil: 1 tbsp
- Unsalted butter: 2 tbsp divided
- Garlic cloves: 3, minced
- Heavy cream: 1 cup
- Cajun seasoning: 1 tsp
- Smoked paprika: 1/2 tsp
- Cayenne pepper (optional): 1/4 tsp
- Parmesan cheese: 1/4 cup, grated
- Lemon juice: 1 tsp
- Salt: To taste
- Fresh parsley: Chopped, for garnish
- Optional splash of white wine or seafood broth: For deglazing
Instructions
- Prep the scallops:
- Pat scallops dry with paper towels and let them rest at room temperature for 15–20 minutes.
- Season:
- Sprinkle both sides with salt and pepper.
- Sear:
- Heat olive oil and 1 tbsp butter in a cast iron skillet over medium-high heat. Sear scallops for 2–3 minutes on one side until golden brown. Flip and cook for another 1–2 minutes. Remove scallops and set aside.
- Make the sauce:
- In the same skillet, reduce heat to medium. Add remaining 1 tbsp butter and minced garlic. Sauté for 30 seconds.
- Deglaze:
- Deglaze the pan with wine or broth, scraping up brown bits.
- Simmer:
- Add heavy cream, Cajun seasoning, smoked paprika, and cayenne. Simmer for 2–3 minutes.
- Finish:
- Stir in Parmesan and lemon juice. Continue simmering until slightly thickened.
- Serve:
- Return scallops to pan, spoon sauce over them, warm through, garnish with parsley, and serve.
Pin It 
This is one of those dinners my family asks for on special occasions. Even picky eaters rave about how creamy and flavorful the sauce is.
Serving Suggestions
Serve over cooked rice, cauliflower mash, or with crusty bread to soak up every drop of sauce.
Best Wine Pairings
A crisp Sauvignon Blanc or light Chardonnay complements the spicy, creamy sauce beautifully.
Storing Leftovers
Store leftovers in an airtight container for up to 2 days. Reheat gently over low heat to preserve texture.
Pin It 
Enjoy these scallops hot and fresh for the best texture. This dish transforms any night into a special occasion!
Recipe Questions & Answers
- → How do I get a perfect sear on sea scallops?
Pat scallops dry, season well, and use a hot cast iron skillet with a mix of butter and olive oil. Sear until golden brown.
- → Which cream works best for the Cajun sauce?
Heavy cream creates a rich, velvety texture ideal for this sauce. Lighter creams may yield a thinner consistency.
- → Is the spice level adjustable?
Yes, reduce or omit cayenne or use mild Cajun seasoning to control heat without losing creamy flavor.
- → Can I substitute Parmesan cheese?
Yes, Asiago or Pecorino can be used for a similar salty, tangy note in the cream sauce.
- → What side dishes pair well?
Serve with lemon rice, steamed vegetables, or a fresh salad to complement the bold flavors of scallops and sauce.