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Golden brown seared scallops served over a vibrant orange Cajun cream sauce with red bell peppers and fresh parsley.
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Seared Scallops with Spicy Cajun Cream Sauce

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings
Calories: 450kcal

Ingredients

  • 1 lb large sea scallops, adductor muscles removed
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter, divided
  • 1/2 cup heavy cream
  • 1/4 cup dry white wine
  • 1 tsp Cajun seasoning
  • 1/4 tsp smoked paprika
  • 2 cloves garlic , minced
  • 1/4 cup red bell pepper, finely diced
  • 1 tbsp fresh parsley, chopped
  • Salt and black pepper to taste
  • Lemon wedges for serving

Instructions

  • Pat scallops thoroughly dry with paper towels and season with salt and pepper.
  • Heat olive oil and 1 tbsp butter in a heavy skillet over medium-high heat until the fat is shimmering.
  • Sear scallops in a single layer for approximately 2 minutes per side until a golden-brown crust forms; remove and set aside.
  • Reduce heat to medium, add the remaining butter and diced bell peppers to the skillet; sauté for 2 minutes.
  • Add minced garlic and cook for 30 seconds until fragrant.
  • Deglaze the skillet with white wine, scraping the bottom to release browned bits.
  • Whisk in the heavy cream, Cajun seasoning, and smoked paprika.
  • Simmer the sauce for 3 to 4 minutes until it has thickened enough to coat the back of a spoon.
  • Briefly return the scallops to the skillet to coat with the sauce without overcooking.
  • Garnish with fresh parsley and serve immediately with lemon wedges.