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Top-down view of perfectly caramelized sea scallops in a glossy pale orange Cajun cream sauce with red paprika specks. (Seared Scallops with Cajun Sauce)
FL Recipes

Seared Scallops with Cajun Sauce: The Ultimate Restaurant-Quality Guide

Master the art of Seared Scallops with Cajun Sauce featuring a thick golden-brown crust and a glossy, pale orange cream sauce speckled with paprika. A 20-minute gourmet seafood dinner perfect for enthusiastic home cooks.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 people
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Primary Ingredients
  • 1 lb (454g) Large Sea Scallops Dry-packed, U-10 or U-12 size
  • 2 tbsp (30ml) Avocado Oil For high-heat searing
  • 2 tbsp (28g) Unsalted Butter Divided use
  • 1 cup (240ml) Heavy Cream Full fat
  • 1 tbsp (7g) Smoked Paprika Provides the red specks
  • 1/4 cup (15g) Fresh Parsley Finely chopped

Equipment

  • 1 Cast Iron Skillet Ensures even heat and a perfect crust.
  • 1 Paper Towels Essential for drying scallops.

Method
 

The Perfect Sear
  1. Pat scallops bone-dry with paper towels. Season both sides with salt and cracked black pepper.
  2. Heat oil in cast iron skillet until shimmering. Sear scallops for 2-3 minutes per side until a dark golden-brown crust forms.
Cajun Cream Sauce
  1. In the same pan, sauté shallots and garlic in butter. Stir in Cajun spices and smoked paprika.
  2. Add heavy cream. Simmer until the sauce is thick, glossy, and pale orange with visible red specks.

Nutrition

Calories: 450kcalProtein: 22gFat: 38gFiber: 1g

Notes

Use only dry-packed scallops to ensure the crust forms correctly.
Don't move the scallops once they hit the pan to allow the Maillard reaction to occur.
Keyword Cajun Seafood,Scallops in Cream Sauce,Seared Scallops with Cajun Sauce

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