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Close-up of sea scallops searing in a pan with a golden-brown crust.

Seared Scallops with Spicy Cajun Cream Sauce

Experience the "butter of the sea" like never before. These jumbo sea scallops are pan-seared to golden perfection and smothered in a velvety, spicy Cajun cream sauce. A restaurant-quality Mediterranean fusion dish that goes from pan to table in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 2
Course: Main Course
Cuisine: Greek
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 1 lb Large Sea Scallops Dry-packed
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tbsp Unsalted Butter
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 cup Heavy Cream
  • 3 cloves Garlic minced
  • 1 tbsp Cajun Seasoning
  • 1 tsp Smoked Paprika
  • 1/2 tsp Cayenne Pepper optional
  • 1 tbsp Fresh Lemon Juice
  • 2 tbsp Fresh Parsley chopped

Method
 

  1. Prep: Remove the side muscle from scallops. Pat very dry with paper towels. Season with salt, pepper, and a pinch of Cajun seasoning.
  2. Sear: Heat olive oil in a large skillet over high heat. Once shimmering, add scallops. Sear for 2 minutes without moving.
  3. Flip: Flip scallops; add 1 tbsp butter to the pan. Sear for 1–2 more minutes. Remove scallops to a plate.
  4. Sauce: Reduce heat to medium. Add garlic to the pan drippings and cook for 30 seconds.
  5. Simmer: Stir in heavy cream, Cajun seasoning, paprika, and cayenne. Simmer for 3–5 minutes until thickened.
  6. Finish: Stir in lemon juice and parsley. Return scallops to the pan for 30 seconds to warm through. Serve immediately.

Notes

1. The "Dry" Rule: Always buy "dry-packed" scallops. "Wet" scallops are treated with phosphates that prevent browning and create a rubbery texture.
2. High Heat is Key: Don't be afraid of the smoke! The pan must be searing hot to get that iconic crust without overcooking the center.
3. Leftovers: Scallops are best eaten immediately. If reheating, do so very gently on the stovetop over low heat to avoid turning the seafood into "rubber."