Seared Scallops with Spicy Cajun Cream Sauce

# What You Need:

→ Scallops

01 - 12 large sea scallops

02 - ½ teaspoon salt

03 - ½ teaspoon black pepper

→ For Searing

04 - 1 tablespoon olive oil

→ Sauce

05 - 2 tablespoons butter

06 - 3 garlic cloves, minced

07 - 1 tablespoon Cajun seasoning

08 - ¾ cup heavy cream

09 - ½ cup grated Parmesan cheese

10 - ½ teaspoon paprika

→ Garnish

11 - 1 tablespoon fresh parsley, chopped

# How-To Steps:

01 - Pat the scallops thoroughly dry with paper towels. Season both sides with salt and pepper.

02 - Heat olive oil in a large skillet over medium-high heat. Add the scallops in a single layer and sear for about 2 minutes per side, until a golden crust forms. Remove from skillet and set aside.

03 - Reduce heat to medium. Add butter to the same skillet and melt. Add minced garlic and cook for 30 seconds until fragrant.

04 - Stir in Cajun seasoning and paprika. Pour in the heavy cream and bring to a gentle simmer. Cook for 3–4 minutes, stirring occasionally, until slightly thickened.

05 - Add Parmesan cheese and stir until melted and the sauce is creamy. Taste and adjust seasoning if needed.

06 - Return the scallops to the pan. Spoon the sauce over them and warm through for about 1 minute. Garnish with chopped parsley. Serve immediately.

# Expert Advice:

01 -

Restaurant-quality results in under 20 minutes with ingredients you can actually find
The sauce is velvety rich but packs just enough heat to keep things interesting

02 -

Moisture is the enemy—if your scallops are even slightly damp, they will steam instead of sear, and theres no recovering from that sad gray outcome
Dont crowd the pan or the temperature will drop and youll lose your sizzle, so cook in batches if your skillet isnt large enough

03 -

Room temperature scallops sear more evenly, so take them out of the fridge 20 minutes before cooking
Have all your sauce ingredients measured and ready before you start—once those scallops are done, you need to move fast