Hey y’all! If you’re looking to impress with something that’s both elegant and absolutely bursting with bold flavor, these Seared Scallops with Spicy Cajun are your answer. The tender, buttery scallops paired with a sizzling Cajun spice kick make this dish a showstopper for date nights, dinner parties, or even a speedy weeknight treat. Ready for a crisp crust, juicy center, and some serious flavor fireworks? Let’s get cooking!
Why You’ll Love This Seared Scallops with Spicy Cajun Recipe
- Quick and easy—dinner is on the table in just 20 minutes.
- Perfectly seared crust with a tender, juicy center every time.
- Customizable spice level to suit any palate.
- Restaurant-quality results from the comfort of home.
- Pairs beautifully with fresh salads, pastas, or crusty bread.
Ingredients for Seared Scallops with Spicy Cajun
- 1 lb (450g) large sea scallops, patted dry
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 1/2 tsp Cajun seasoning (see homemade Cajun blend)
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 tbsp fresh lemon juice
- Lemon wedges and chopped parsley, for serving
Directions: How to Make Seared Scallops with Spicy Cajun
Prep the Scallops
- Pat scallops dry thoroughly with paper towels—moisture is the enemy of a good sear!
- In a small bowl, mix Cajun seasoning, smoked paprika, garlic powder, salt, and black pepper.
- Sprinkle the spice blend evenly over both sides of the scallops.
Preheat the Pan
- Heat a large, heavy skillet (preferably cast iron) over medium-high heat for 2 minutes.
- Add olive oil and butter; swirl until the butter is melted and foamy.
Sear the Scallops
- Add scallops to the skillet in a single layer, leaving space between each one.
- Sear without moving for 2-3 minutes, until a deep golden crust forms.
- Flip scallops and sear the second side for 1-2 minutes, until just opaque in the center (internal temp should reach 115–120°F/46–49°C).
Finish and Serve
- Immediately remove pan from heat, drizzle scallops with lemon juice.
- Transfer to plates, garnish with chopped parsley and lemon wedges. Serve hot!
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Notes for Perfect Seared Scallops with Spicy Cajun
- Always dry scallops thoroughly—excess moisture prevents browning. (Learn more about the science of searing at Serious Eats.)
- Use a heavy-bottomed pan like cast iron for the best sear and even heat.
- Scallops cook fast! Overcooking leads to rubbery texture—pull them as soon as they’re just opaque.
Variations for Seared Scallops with Spicy Cajun
- Cajun Cream Sauce: After searing, remove scallops and add 1/2 cup heavy cream to the pan; simmer with a dash more Cajun spice for a luscious sauce.
- Grilled Scallops: Thread scallops onto soaked skewers, brush with olive oil & Cajun spice, and grill over high heat for 2 minutes per side.
- Lemon Herb: Skip Cajun seasoning and toss scallops in lemon zest, thyme, and parsley for a fresh twist.
Required Equipment for Seared Scallops with Spicy Cajun
- Heavy-bottomed skillet (cast iron preferred)
- Tongs or a fish spatula
- Paper towels
- Measuring spoons
- Small mixing bowl
Storage Instructions for Seared Scallops with Spicy Cajun
Store any leftover scallops in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium-low heat for best texture—avoid microwaving to prevent rubberiness. Not recommended for freezing as texture may suffer.
Suggested Pairings for Seared Scallops with Spicy Cajun
- Serve with a crisp green salad, creamy risotto, or roasted asparagus.
- Pair with a chilled Sauvignon Blanc or light Pinot Grigio.
- Crusty French bread is perfect for soaking up the spicy juices.
Pro Tips for the Best Seared Scallops with Spicy Cajun
- Let scallops come to room temperature for 10 minutes before cooking for more even searing (Epicurious).
- Do not overcrowd the skillet—work in batches if necessary to avoid steaming.
- Wipe out the pan between batches to prevent burnt spices and ensure a clean sear.
FAQ: Seared Scallops with Spicy Cajun
- Can I use frozen scallops?
- Yes! Thaw thoroughly in the refrigerator and pat very dry before seasoning and searing.
- How spicy is this dish?
- The heat level is moderate but easily adjustable—use less Cajun seasoning for milder flavor or add a pinch of cayenne for extra heat.
- What if I don’t have Cajun seasoning?
- You can make your own blend using paprika, garlic powder, onion powder, cayenne, oregano, and thyme (see this recipe).
Ingredients
- 1 lb large sea scallops, patted dry
- 2 tablespoons Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- Salt and black pepper, to taste
- Chopped fresh parsley, for garnish
Instructions
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1Pat the scallops dry with paper towels and season both sides with Cajun seasoning, smoked paprika, cayenne pepper, salt, and black pepper.
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2Heat olive oil in a large skillet over medium-high heat. When hot, add the scallops in a single layer without crowding.
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3Sear the scallops for 2-3 minutes on each side until a golden crust forms. Remove scallops from the skillet and set aside.
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4Reduce heat to medium. Add butter and minced garlic to the skillet. Sauté for 1 minute until fragrant.
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5Stir in lemon juice, then return the scallops to the skillet, spooning the sauce over them to coat.
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6Transfer scallops to serving plates, garnish with chopped parsley, and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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