Seared scallops in a creamy, Cajun‑mustard sauce deliver a restaurant‑style seafood dish at home. Tender scallops, aromatic garlic, bold mustard flavors, and a touch of heat make this a special meal with minimal effort.

Why You Will Love This Recipe

• Scallops seared to golden perfection, with tender centers and crisp edges.

• The sauce combines Dijon and grainy mustard with cream for heat, tang, and smooth richness.

• Cajun seasoning adds subtle spice without overwhelming the delicate scallop flavor.

• Quick to prepare—great for special dinners or when you want elegance without hours in the kitchen.

• Garnished with parsley and lemon juice for freshness and brightness that cut through the richness.

Seared Scallops in a Cajun Mustard Cream Sauce

Sea scallops have a luxurious texture: firm yet delicate, with a mild sweetness that pairs beautifully with bolder flavors. In this recipe, they are seasoned with Cajun spice, giving just enough kick to contrast their natural sweetness without masking it. The key is drying the scallops well before searing so you get that gorgeous golden crust that delivers both flavor and texture.

After the scallops are seared in butter and oil until they are lightly golden on each side—only a minute or two—you set them aside so the sauce can build. Garlic is added next, releasing a fragrant aroma that sets the stage for the cream and mustard to follow. Cooking the sauce gently ensures the mustard flavors meld without becoming harsh, and the cream smooths them into a luscious, rich base.

The dual mustards (smooth Dijon and grainy Cajun mustard) give the sauce complexity: Dijon for creaminess and bright tang, grainy mustard for texture and rustic character. Lemon juice added near the end brightens the sauce, balancing out richness and adding an acidic lift that complements scallops.

Cajun seasoning contributes smoky, spicy notes—paprika, cayenne, garlic, and herbs—deepening the flavor without overpowering. A touch of salt and freshly cracked pepper rounds out seasoning, adjusting to taste after sauce is built. Parsley garnish adds fresh herb aroma and a pop of color at the end.

Cooking time is short, which is one of the beauties of scallops—they require just a few minutes per side. Overcooking can make them tough, so timing and heat matter. Searing over medium‑high heat helps form the crust while keeping the interior moist.

This dish works well as a main served alongside simple sides—steamed green beans, sautéed spinach, a crisp salad, or buttered rice—to allow the scallops and sauce to take center stage. The sauce is rich, so lighter sides amplify contrast.

For home cooks who enjoy upscale flavors, this recipe delivers an impressive result with relatively few steps. The combination of heat, cream, mustard, and seafood feels indulgent, yet the dish comes together quickly.

Whether you’re cooking for guests or simply want a luxurious meal at home, this one delivers elegance, flavor, and texture—scallops with golden crusts, sauce with smooth cream and mustard heat, garlic aroma—all creating a memorable bite.

Servings

3‑4 servings

Time

Ingredients

• 1 pound sea scallops (≈1‑inch thick)

• 2 teaspoons Cajun seasoning

• ½ tablespoon butter

• ½ tablespoon oil (neutral)

• 1 clove garlic, chopped

• ½ cup heavy/whipping cream

• 1 tablespoon Dijon mustard

• 2 teaspoons grainy mustard (or Cajun mustard)

• 1 tablespoon lemon juice

• Salt & black pepper to taste

• 1 tablespoon fresh parsley, chopped

Instructions

1. Pat scallops dry with paper towel; season both sides with Cajun seasoning.

2. Heat butter and oil in a skillet over medium‑high heat. Once hot, add scallops and sear until lightly golden on one side (about 1‑2 minutes), flip and sear the other side similarly. Remove scallops and set aside.

3. In same skillet, reduce heat slightly and add chopped garlic; cook until fragrant (about 30‑60 seconds).

4. Add heavy cream, Dijon mustard, grainy mustard, and lemon juice. Stir to combine and bring to gentle simmer.

5. Allow sauce to thicken slightly, about 2‑3 minutes, stirring.

6. Taste and adjust seasoning with salt and pepper.

7. Return scallops to the pan to warm through in sauce for about a minute.

8. Garnish with fresh parsley and serve immediately.

Tips

• Make sure scallops are very dry before searing so they brown properly instead of steaming.

• Use medium‑high heat, but don’t burn garlic in the sauce—lower heat once scallops are removed.

• Taste the sauce before seasoning heavily—mustards and cream carry salt and tang.

• Overcooking scallops makes them tough; remove once interior is just opaque.