If you’ve been searching for a show-stopping seafood dish that strikes the perfect balance between elegance and ease, look no further. These Seared Scallops with Spicy Cajun Cream Sauce are everything you want in a restaurant-quality meal—tender, buttery scallops with a golden crust, topped with a luscious, tangy, and mildly spicy sauce that brings the heat without overpowering the natural sweetness of the scallops.

Whether you’re hosting a romantic dinner, impressing guests, or simply treating yourself to something decadent midweek, this recipe hits all the right notes.

Who This Recipe Is For

This dish is for home cooks who appreciate bold flavors, quick cook times, and high-impact presentation. If you’ve ever been intimidated by cooking scallops, don’t worry—this recipe simplifies the process without compromising on flavor. And thanks to its customizable spice level, it works for heat lovers and milder palates alike.

It’s also ideal for pescatarians, gluten-free eaters, and anyone looking to add more seafood to their diet without spending hours in the kitchen. If you’re tired of the usual weeknight chicken or pasta routine, this is your chance to elevate dinner without breaking a sweat—or the bank.

Why You’ll Love This Recipe

• Ready in under 30 minutes (plus optional marinating time)

• Bold Cajun flavors that can be easily adjusted

• Simple ingredients, most of which you probably have on hand

• Gorgeous plating for special occasions or weeknight luxury

• Naturally gluten-free and low-carb

Ingredients Breakdown

For the Scallops:

• 1 lb sea scallops, patted dry

• 1 tablespoon olive oil

• 1 teaspoon paprika

• 1/2 teaspoon garlic powder

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 teaspoon cayenne pepper (optional)

• 1 lime, juiced

For the Cajun Cream Sauce:

• 1/2 cup mayonnaise

• 1/4 cup sour cream

• 1 tablespoon Cajun seasoning

• 1 tablespoon lemon juice

• 1 teaspoon Worcestershire sauce

• 1/4 teaspoon hot sauce (optional)

Kitchen Equipment Needed

• Mixing bowls

• Whisk or spoon

• Large skillet (preferably cast iron or stainless steel)

• Tongs or spatula

• Measuring spoons and cups

• Paper towels (to pat scallops dry)

Step-by-Step Instructions

1. Spice Up the Scallops

Pat your scallops dry using paper towels—this is crucial for a good sear. In a bowl, combine the scallops with olive oil, paprika, garlic powder, salt, pepper, and cayenne pepper if using. Squeeze in the lime juice and toss well to coat.

Pro Tip: Let the scallops marinate for at least 30 minutes. You can also refrigerate them overnight if prepping ahead.

2. Sear the Scallops

Heat a large skillet over medium-high heat. Once hot, add the scallops in a single layer. Sear for 2–3 minutes per side, until a golden crust forms and the centers are opaque.

Chef’s Note: Do not overcrowd the pan or move the scallops around too much. Let them sit undisturbed to develop that signature golden crust.

3. Make the Cajun Cream Sauce

While the scallops are cooking, whisk together mayonnaise, sour cream, Cajun seasoning, lemon juice, Worcestershire sauce, and hot sauce in a small bowl.

Taste and adjust seasoning—add more lemon for brightness, or more hot sauce for a fiery kick.

4. Plate Like a Pro

Spoon the Cajun cream sauce onto individual plates or a serving platter. Arrange the seared scallops on top and garnish with chopped parsley, a sprinkle of paprika, or a lime wedge for a touch of color and acidity.

Tips & Tweaks

• Control the Heat: Reduce or omit cayenne and hot sauce for a milder version. Add sliced jalapeños or a dash of smoked chili powder for more complexity.

• Make it a Meal: Serve over jasmine rice, quinoa, creamy polenta, or with a crisp green salad.

• Add a Veggie: Roasted asparagus or sautéed spinach pairs beautifully with the rich sauce.

• Swap the Sauce: Try Greek yogurt in place of sour cream for a lighter option.

Storing and Reheating Leftovers

Scallops are best eaten fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

To reheat: Gently warm in a skillet over medium-low heat with a splash of water or broth. Avoid the microwave—it can make scallops rubbery.

The sauce will keep in the fridge for up to 5 days and can also be used as a spread on sandwiches or a dip for veggies.

Food & Drink Pairings

Wine: A crisp Sauvignon Blanc, dry Riesling, or lightly oaked Chardonnay complements the rich cream sauce without overpowering the scallops.

Beer: Go for a cold lager or a citrusy pale ale to cut through the richness.

Side Dishes:

• Lemon garlic rice

• Roasted sweet potatoes

• Fresh arugula and fennel salad

• Cajun-spiced corn on the cob

FAQs

Can I use frozen scallops?

Yes! Just be sure to thaw them completely and pat them very dry before seasoning and searing. Moisture is the enemy of a good sear.

What’s the best skillet to use for searing scallops?

A cast iron or stainless steel skillet gives you the best sear. Avoid nonstick pans, which don’t retain high heat as well.

Can I grill the scallops instead?

Absolutely. Thread them onto skewers and grill over medium-high heat for 2–3 minutes per side. Brush with olive oil to prevent sticking.

Is this dish keto-friendly?

Yes. It’s naturally low in carbs and high in healthy fats. Just pair with keto-approved sides like cauliflower rice or sautéed greens.

What Cajun seasoning should I use?

Use your favorite store-bought blend or make your own with paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt, and pepper.

Final Thoughts

These Seared Scallops with Spicy Cajun Cream Sauce are more than just a recipe—they’re an experience. Elegant, flavor-packed, and surprisingly simple, this dish brings restaurant vibes straight to your dinner table. Whether you’re cooking for one or feeding a crowd, these scallops are sure to impress.

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