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Seared Scallops in a Cajun Mustard Cream Sauce

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.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 3

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
 

  • Pat scallops dry with paper towel; season both sides with Cajun seasoning.
  • 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.
  • In same skillet, reduce heat slightly and add chopped garlic; cook until fragrant (about 30‑60 seconds).
  • Add heavy cream, Dijon mustard, grainy mustard, and lemon juice. Stir to combine and bring to gentle simmer.
  • Allow sauce to thicken slightly, about 2‑3 minutes, stirring.
  • Taste and adjust seasoning with salt and pepper.
  • Return scallops to the pan to warm through in sauce for about a minute.
  • Garnish with fresh parsley and serve immediately.

Notes

  • 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.