When I want something impressive, spicy, and ready in under 30 minutes, these Seared Scallops with Spicy Cajun Cream Sauce never let me down. The scallops get a smoky sear that’s beautifully balanced by a rich, tangy Cajun sauce with just the right amount of heat. It’s the kind of dish that looks fancy but couldn’t be easier to pull off.
Perfect for a date night in, a celebratory dinner, or just when you’re craving something restaurant-level with minimal effort, this recipe is high flavor with low fuss—and I’m totally obsessed.
Why This Dish Hits All the Right Notes
Scallops are already a treat on their own, but add a creamy Cajun-spiced sauce underneath and you’ve got magic on a plate. Here’s why I keep coming back to this combo:
- Quick-cooking and elegant: Scallops only need a few minutes in a hot skillet to turn golden and tender.
- Bold Cajun flavor: Smoky, tangy, and slightly spicy—the cream sauce is packed with personality.
- Easy to scale: Serve it for two or make a bigger batch to impress a crowd.
- Pairs with anything: Spoon it over rice, grits, or a fresh salad for a complete meal.
If you’re looking for a dish that feels fancy without the stress, this is the one.
Ingredients You’ll Need
For the Scallops:
- 1 lb sea scallops, patted dry
- 1 tablespoon olive oil
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional, for heat)
- Juice of 1 lime
For the Spicy Cajun Cream Sauce:
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon Cajun seasoning
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon hot sauce (optional)
How I Make These Seared Scallops (Step-by-Step)
1. Marinate the Scallops
I start by gently patting the scallops dry with paper towels—this is crucial for that perfect golden sear. In a bowl, I toss them with olive oil, paprika, garlic powder, salt, pepper, cayenne (if I’m feeling bold), and fresh lime juice. I let them marinate for at least 30 minutes—longer if I’ve got time.
Pro tip: Don’t skip the lime. It adds a fresh brightness that cuts through the richness.
2. Whip Up the Cajun Cream Sauce
While the scallops are marinating, I whisk together the mayo, sour cream, Cajun seasoning, lemon juice, Worcestershire, and hot sauce in a small bowl. I taste and adjust the heat, then pop it in the fridge to chill. The longer it sits, the better it gets.
3. Sear the Scallops
Once my skillet is hot (medium-high heat), I add a touch more oil if needed and gently lay the scallops in the pan without overcrowding. I let them sear undisturbed for 2–3 minutes on the first side until they develop that beautiful crust. Flip, cook another 2 minutes, and remove.
Scallops should be opaque, tender, and still slightly springy to the touch.
4. Plate and Serve
I spoon the creamy Cajun sauce onto the plate first, then nestle the scallops on top. A final sprinkle of chopped parsley or fresh chives adds color and contrast.
How I Serve This Dish
This recipe is perfect as an elegant appetizer or a full meal depending on how you pair it:
- Over buttery grits or mashed potatoes for a rich Southern twist
- With rice or quinoa to soak up that sauce
- Next to a crisp green salad to lighten things up
- On crostini for a show-stopping small plate
And yes, I’ve definitely eaten it right out of the skillet with a fork. No judgment here.
Tips From My Kitchen
- Dry scallops = golden sear: Moisture is the enemy of that caramelized crust.
- Use a cast iron or stainless-steel skillet: They hold heat better and give the best sear.
- Don’t crowd the pan: Cook in batches if needed to keep your heat consistent.
- Double the sauce if you’re serving with grains or want extra for dipping.
FAQs From My Kitchen
Q: Can I use frozen scallops?
A: Absolutely. Just thaw them completely and pat dry before marinating.
Q: What’s a good Cajun seasoning brand?
A: I like Tony Chachere’s or Slap Ya Mama for classic flavor, but you can make your own if you prefer to control the salt and spice levels.
Q: Can I make this sauce dairy-free?
A: Yes! Use dairy-free mayo and sour cream—plenty of brands offer great alternatives.
Q: Is this dish very spicy?
A: It can be, but you control the heat. Start with a mild Cajun blend and skip the cayenne and hot sauce if you’re spice-sensitive.
Why This Recipe Is Always in My Back Pocket
Seared Scallops with Spicy Cajun Cream Sauce brings the heat, the comfort, and the flavor—without taking over your whole evening. It’s the kind of recipe that impresses every time, whether you’re making it for a special guest or just treating yourself to something next-level.
So pour yourself a glass of wine, fire up the skillet, and enjoy the creamy, spicy, seared perfection. You deserve it.
Seared Scallops with Spicy Cajun Cream Sauce
Ingredients
- 1 lb sea scallops
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 tablespoon Cajun seasoning
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 cup heavy cream
- 1/4 cup green onions, chopped
- Salt and pepper to taste
Instructions
- Pat the scallops dry with paper towels and season with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat until hot.
- Add the scallops to the skillet in a single layer and sear for 2-3 minutes on each side until golden brown and cooked through. Remove scallops from the skillet and set aside.
- In the same skillet, reduce heat to medium and add the paprika, Cajun seasoning, lemon juice, and Worcestershire sauce. Stir to combine.
- Pour in the heavy cream and bring to a simmer, stirring frequently until the sauce has thickened, about 3-5 minutes.
- Return the scallops to the skillet and toss gently to coat in the sauce.
- Garnish with chopped green onions and serve immediately.
Nutrition Information
