Should I soak scallops in milk before searing?

Soaking scallops in milk for 30 minutes can help tenderize them and remove any fishy odor. It’s optional, but for optimal texture in seared scallops with spicy Cajun cream sauce , the most important step is patting them dry. Moisture ruins the sear, so drying is non-negotiable.

What sauce is used for scallops?

Scallops work well with a variety of sauces, but the boldest flavor comes from a spicy Cajun cream sauce . Made with garlic, Dijon, cream, and Cajun seasoning, it delivers just the right blend of heat and richness that enhances the natural sweetness of scallops.

What sauce goes with seared scallops?

Seared scallops can pair with herb butter, lemon vinaigrette, or creamy sauces. But nothing compares to seared scallops with spicy Cajun cream sauce , where the bold spice and creaminess elevate the dish to restaurant-quality.

What sauce to eat with fried scallops?

Fried scallops pair beautifully with tangy sauces like remoulade, tartar, or even Cajun mayo. While the spicy Cajun cream sauce is designed for seared scallops, you can absolutely drizzle it over fried ones for a rich, indulgent finish.

Seared Scallops with Spicy Cajun Cream Sauce

Description

Looking for the ultimate seared scallops with a spicy Cajun cream sauce? This recipe is quick, simple, and effortlessly elegant—ideal for easy dinner plans! Whether you’re planning a restaurant-quality date night or need a show-stopping appetizer, these scallops never disappoint. Perfect for special events, get-togethers, or anyone who loves seafood. Be sure to save this easy scallop dish for your next gourmet dinner at home!

Ingredients

Scale

1 lb sea scallops
2 tbsp olive oil
3 tbsp butter, divided
3/4 cup heavy cream
3 cloves garlic, minced
1 tbsp Cajun seasoning
1 tsp Dijon mustard
1 tbsp lemon juice
2 tbsp fresh parsley, chopped
Crushed red pepper flakes, optional
Salt and black pepper, to taste

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Instructions

Pat scallops dry; season with salt and pepper.
Heat olive oil and 1 tbsp butter in skillet over medium-high heat.
Sear scallops 2–3 minutes per side; transfer to plate.
Add remaining butter and garlic; cook until fragrant.
Stir in cream, Cajun seasoning, mustard, and lemon juice; simmer until thickened.
Return scallops; spoon sauce over and warm through.
Top with parsley and red pepper flakes; serve immediately.

Notes

Serve over mashed potatoes or pasta.
Don’t overcrowd skillet for best sear.
Fresh lemon wedges add brightness.
Use half-and-half for a lighter sauce if preferred.

Prep Time: 10 mins
Cook Time: 15 mins
Category: Main Course
Method: Stovetop
Cuisine: Cajun-inspired