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Seared Scallops with Spicy Cajun Cream Sauce

Seared Scallops with Spicy Cajun Cream Sauce in 30 Minutes

A delicious low-carb, high-protein Seared Scallops with Spicy Cajun Cream Sauce that's quick to prepare.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner
Cuisine: American, Cajun
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scallops
  • 1 pound dry scallops Key protein ingredient; choose dry scallops for the best sear.
  • 2 tablespoons olive oil Essential for searing; substitute with vegetable oil if preferred.
  • 1 tablespoon butter Adds richness; unsalted is best for controlling seasoning.
For the Spicy Cajun Cream Sauce
  • 2-3 cloves garlic Fresh garlic is recommended for maximum flavor.
  • 1 cup heavy cream Creates a rich, velvety sauce; can use half-and-half for a lighter version.
  • 1 tablespoon Cajun seasoning Defines the sauce's flavor profile; adjust to taste.
  • 1 teaspoon smoked paprika Enhances depth and smokiness; swap with regular paprika if needed.
  • a pinch cayenne pepper Adds heat; adjust according to your spice preference.
  • ½ cup Parmesan cheese Optional for thickening the sauce; can use nutritional yeast for dairy-free.
  • ½ tablespoon lemon juice Brightens the sauce's flavor; fresh juice is best here.
  • to taste fresh parsley For garnish; adds visual appeal and freshness.

Equipment

  • Cast Iron Skillet

Method
 

Step-by-Step Instructions
  1. Pat the scallops dry with paper towels and season with salt and pepper. Let sit at room temperature for 15-20 minutes.
  2. In a skillet, heat 2 tablespoons olive oil and 1 tablespoon butter over medium-high heat. Sear scallops for 2-3 minutes until golden brown, then flip and cook for another 1-2 minutes.
  3. Remove scallops and set aside. Lower heat and add remaining butter. Sauté 2-3 minced garlic cloves for 30 seconds.
  4. Pour in a splash of white wine or seafood broth to deglaze the skillet. Simmer for 1-2 minutes.
  5. Stir in 1 cup heavy cream, 1 tablespoon Cajun seasoning, 1 teaspoon smoked paprika, and a pinch of cayenne. Simmer for 2-3 minutes until thickened.
  6. Fold in ½ cup grated Parmesan cheese and juice of half a lemon. Mix until smooth.
  7. Return scallops to skillet and spoon sauce over them. Warm for about 1 minute on low heat and garnish with parsley.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 8gProtein: 30gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 500mgSugar: 1gVitamin A: 700IUVitamin C: 3mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently with broth to restore texture.

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