Seared Scallops Spicy Cajun Cream

# What You'll 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

# Directions:

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 Tips:

01 -

The sauce comes together in the same pan, which means less cleanup and more flavor from those caramelized scallop bits
That first bite of crispy-edged scallop meets velvety spicy cream will make you forget you're standing in your own kitchen

02 -

Overcrowding the pan will drop the temperature and you'll end up with sad gray scallops instead of golden ones
Letting scallops rest after searing keeps them juicy, and returning them to sauce at the end prevents overcooking

03 -

Room temperature cream prevents curdling when it hits the hot pan
Removing the small tough muscle on the side of each scallop makes them more tender and less chewy