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Close-up of seared scallops in Cajun cream sauce on a wooden board.

Seared Scallops Cajun Cream

Succulent seared scallops in a creamy, spicy Cajun sauce. This dish is quick to make and full of flavor, perfect for a weeknight dinner.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 people
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 pound large sea scallops patted dry
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 cup chopped onion
  • 2 cloves garlic minced
  • 1 tablespoon Cajun seasoning
  • 1/2 cup heavy cream
  • 1/4 cup chicken broth
  • 2 tablespoons chopped fresh parsley
  • to taste Salt and pepper

Method
 

  1. Season scallops with salt, pepper, and a pinch of Cajun seasoning.
  2. Heat olive oil and butter in a large skillet over medium-high heat.
  3. Sear scallops for 2-3 minutes per side, until golden brown and cooked through. Remove from skillet and set aside.
  4. In the same skillet, sauté onion until softened, about 3 minutes.
  5. Add garlic and Cajun seasoning; cook for 1 minute more.
  6. Pour in heavy cream and chicken broth. Bring to a simmer and cook until slightly thickened, about 5 minutes.
  7. Season the sauce with salt and pepper to taste.
  8. Return scallops to the skillet and toss to coat with the sauce.
  9. Garnish with fresh parsley and serve immediately.

Notes

For a richer flavor, use a dry white wine instead of chicken broth.