Seared Scallops with Cajun Sauce

This elegant seafood dish transforms simple scallops into a restaurant-quality experience at home, combining perfectly seared sea scallops with a rich, velvety Cajun cream sauce that delivers just the right amount of heat and flavor complexity.

I first made these scallops for a surprise anniversary dinner at home when our restaurant plans fell through. My husband declared it better than any seafood restaurant dish he'd ever had, and it's become our special occasion tradition ever since.

Ingredients

• Large sea scallops: Preferably dry-packed as they sear better and have no chemical additives
• Olive oil and butter: For a perfect golden crust with rich flavor
• Minced garlic cloves: Using fresh garlic rather than pre-minced for the most vibrant flavor
• Heavy cream: Creates the luxurious base for our sauce without any substitutes
• Cajun seasoning: Store-bought works perfectly but look for one without excess salt
• Smoked paprika: Adds depth and subtle smokiness that elevates the entire dish
• Cayenne pepper: Completely optional but wonderful for those who enjoy extra heat
• Parmesan cheese: Freshly grated provides the perfect thickening agent and salty bite
• Fresh lemon juice: Brightens the rich sauce with necessary acidity
• White wine: Optional but wonderful for deglazing and adding complexity

Step-by-Step Instructions

Prepare the Scallops:

Pat the scallops completely dry with paper towels until no moisture remains. This is absolutely critical for achieving that perfect golden crust. Let them rest at room temperature for 15 to 20 minutes which helps them cook more evenly and develop better color when searing.

Season and Prepare for Cooking:

Season both sides of your scallops with salt and freshly ground black pepper just before cooking. Heat your olive oil and butter in a cast iron skillet until it begins to shimmer but before it starts smoking. The hot pan is essential for proper searing.

Perfect the Sear:

Place scallops in the hot pan being careful not to overcrowd which would cause steaming instead of searing. Allow them to cook undisturbed for 2 to 3 minutes until a gorgeous golden brown crust forms on the bottom. Gently flip each scallop and cook for another 1 to 2 minutes only until just opaque in the center. Remove immediately to prevent overcooking.

Begin the Sauce:

In the same skillet reduce the heat to medium and add butter and minced garlic. Sauté for exactly 30 seconds until fragrant but not browned which would create bitterness. Deglaze the pan with a splash of white wine or seafood broth scraping up all those flavorful browned bits from the bottom.

Create the Cream Base:

Add the heavy cream Cajun seasoning smoked paprika and cayenne if using to the pan. Allow everything to simmer gently for 2 to 3 minutes stirring occasionally as the flavors begin to meld and develop richness.

Finish the Sauce:

Stir in the freshly grated Parmesan cheese and fresh lemon juice continuing to simmer until the sauce has thickened slightly to coat the back of a spoon. Taste and adjust seasoning if needed.

Reunite and Serve:

Return the seared scallops to the pan spooning the luxurious sauce over them. Allow them to warm through for just a minute without cooking further. Garnish with freshly chopped parsley and serve immediately.

Scallops were always intimidating to me until I learned the simple secret of patting them completely dry. My grandmother taught me this technique along with her mantra that great seafood needs minimal interference. This dish reminds me of summer dinners at her coastal home where seafood was always the star of the table.

Selecting Perfect Scallops

When shopping for scallops look specifically for "dry packed" varieties which have not been treated with sodium tripolyphosphate a chemical that causes scallops to absorb water. Wet packed scallops release this moisture when cooking preventing proper searing and diluting flavor. Fresh scallops should have a sweet ocean smell without any fishiness and appear slightly translucent with firm flesh. The larger the scallop the more impressive the presentation so opt for U10 or U12 sizes when possible indicating there are 10 to 12 scallops per pound.

Serving Suggestions

This luxurious scallop dish pairs beautifully with simple sides that complement without overshadowing the delicate seafood. Consider serving over a small bed of angel hair pasta lightly dressed with olive oil and herbs or alongside roasted asparagus finished with lemon zest. For a complete low carb meal cauliflower rice or pureed cauliflower makes an excellent base to soak up the delicious sauce. A chilled glass of unoaked Chardonnay or Pinot Grigio makes the perfect beverage pairing creating a restaurant worthy experience at your dining table.

Storage and Reheating

While scallops are truly best enjoyed immediately after cooking leftovers can be stored in an airtight container in the refrigerator for up to two days. The sauce may thicken considerably when chilled so when reheating add a small splash of cream or broth to restore its silky consistency. Gently warm the sauce in a skillet over low heat until just hot then add the scallops for the final minute only. Microwaving is not recommended as it will make the scallops tough and rubbery compromising their delicate texture and all your hard work.

Frequently Asked Questions

→ How do I achieve a golden sear on scallops?

To achieve a golden sear, pat the scallops thoroughly dry with paper towels and ensure your pan is hot before adding them. Use a mix of olive oil and butter for optimal results, and avoid overcrowding the pan.

→ Can I substitute the heavy cream in the sauce?

Yes, you can substitute heavy cream with half-and-half or coconut cream for a lighter or dairy-free alternative, but this might slightly alter the sauce's richness.

→ What complements this dish as a side?

This dish pairs wonderfully with garlic mashed potatoes, steamed vegetables, or a light green salad to balance the creamy sauce.

→ Can I make this dish less spicy?

To reduce the spice, omit or reduce the cayenne pepper and stick with milder Cajun seasoning options. You can also add a bit more cream to mellow the heat.

→ Can I use frozen scallops instead of fresh?

Yes, frozen scallops can be used if thawed properly. Be sure to pat them dry thoroughly to remove excess moisture.