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Close-up of five sea scallops with a golden-brown crust in a pool of orange Cajun sauce. (Seared Scallops with Cajun Sauce)

Seared Scallops with Cajun Sauce: The Ultimate 20-Minute Gourmet Dinner

Master the art of restaurant-quality Seared Scallops with Cajun Sauce. Features large sea scallops with a golden-brown crust in a thick, vibrant orange cream sauce with chili oil droplets and fresh parsley.
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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: 485
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 10 large Sea Scallops U-10 or U-12 size, side muscle removed
  • 2 tbsp (30ml) Grapeseed Oil Or any high-smoke point oil
  • 1 tbsp (14g) Unsalted Butter
  • 2 cloves Garlic Minced
  • 1 tbsp (8g) Cajun Seasoning Low-sodium recommended
  • 1 cup (240ml) Heavy Cream
  • 1 tsp Red Chili Oil For garnish droplets
  • 2 tbsp Fresh Parsley Finely chopped
  • 1/2 tsp Red Chili Flakes

Equipment

  • 1 Cast Iron Skillet Essential for a high-heat sear.
  • 1 Paper Towels For drying scallops thoroughly.

Method
 

Prepare the Scallops
  1. Pat the sea scallops bone-dry with paper towels on both sides. Remove the small tough muscle on the side if still attached.
Sear the Scallops
  1. Heat oil in a large skillet over high heat until shimmering and just smoking.
  2. Place scallops in the pan. Sear for 2 minutes without moving until a golden-brown crispy crust forms. Flip and sear for 1 minute more. Remove to a plate.
Make the Sauce
  1. Lower heat to medium. Add butter, garlic, and Cajun seasoning. Cook for 30 seconds until fragrant.
  2. Whisk in the heavy cream, scraping the bottom of the pan. Simmer for 3-5 minutes until thick and vibrant orange.
  3. Pour sauce into a shallow bowl. Place 5 scallops on top. Garnish with red chili oil droplets, parsley, chili flakes, and cracked pepper.

Notes

Ensure the pan is smoking hot before adding scallops to prevent sticking.
Use a heavy cream with at least 36% fat content for the thickest sauce consistency.