Tender, golden-seared scallops paired with a silky Cajun-spiced cream sauce make this dish feel restaurant-worthy while staying simple, low carb, and high in protein. It’s a quick, satisfying meal that fits well into diabetic-friendly eating without sacrificing flavor.
Why You’ll Love This Recipe
Ready in under 20 minutes, perfect for busy weeknights
High in protein and low in carbohydrates
Rich, creamy sauce with bold Cajun flavor
Simple ingredients and one-pan preparation
Elegant enough for guests, easy enough for everyday cooking
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
8 large sea scallops
1 tablespoon olive oil
1/2 cup heavy cream
1 teaspoon Cajun seasoning
1 teaspoon garlic, minced
1 tablespoon fresh parsley, finely chopped
Salt, to taste
Black pepper, to taste
1 lime wedge, for garnish
Directions
Pat the scallops completely dry with paper towels and season lightly with salt and black pepper on both sides.
Heat the olive oil in a skillet over medium-high heat until hot and shimmering.
Add the scallops in a single layer, making sure they are not overcrowded. Sear for 2 to 3 minutes per side until a deep golden crust forms.
Remove the scallops from the pan and set aside on a plate.
Reduce the heat to medium. In the same pan, add the minced garlic and cook for about 30 seconds until fragrant.
Stir in the Cajun seasoning and heavy cream. Let the sauce simmer gently for 3 to 4 minutes, stirring occasionally, until slightly thickened.
Return the scallops to the pan and spoon the sauce over them. Cook for 1 to 2 minutes to warm through.
Sprinkle with chopped parsley and serve immediately with a lime wedge on the side.
Servings and timing
Servings: 2
Prep time: 5 minutes
Cook time: 10–12 minutes
Total time: about 15–17 minutes
Variations
Add a pinch of smoked paprika for a deeper, smoky flavor.
Replace parsley with fresh cilantro for a different herbal note.
Use coconut cream instead of heavy cream for a dairy-free version.
Add a small amount of lemon zest to the sauce for extra brightness.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a small splash of cream or water to loosen the sauce. Avoid microwaving for too long, as scallops can become rubbery when overheated.
FAQs
Can I use frozen scallops for this recipe?
Yes, but they must be fully thawed and thoroughly dried before searing to achieve a good crust.
How do I know when scallops are cooked?
Scallops are done when they are opaque in the center and firm but still tender.
Is this recipe suitable for diabetics?
Yes, it is low in net carbs and sugar, making it suitable for many diabetic-friendly meal plans.
Can I make the sauce spicier?
You can increase the Cajun seasoning slightly or add a pinch of cayenne pepper.
What can I serve with these scallops?
They pair well with sautéed vegetables, cauliflower mash, or a fresh green salad.
Can I use milk instead of heavy cream?
Heavy cream is recommended for thickness and richness, but full-fat milk can be used with a thinner result.
Why should scallops be patted dry?
Removing moisture helps them sear properly and develop a golden crust instead of steaming.
Can I prepare this dish ahead of time?
It’s best served fresh, but you can prep ingredients in advance to save time.
What type of pan works best?
A stainless steel or cast-iron skillet gives the best sear.
Is lime necessary for garnish?
No, but it adds a fresh, acidic contrast that balances the creamy sauce.
Conclusion
Seared scallops with creamy Cajun sauce are proof that healthy eating can still feel indulgent. With bold flavors, quick preparation, and impressive presentation, this dish is a fantastic option for anyone seeking a nutritious yet satisfying seafood meal.
Seared scallops with creamy Cajun sauce is a quick, elegant seafood dish featuring golden-brown scallops in a bold, low-carb cream sauce. It’s rich in protein, diabetic-friendly, and ready in under 20 minutes.
Ingredients
8 large sea scallops
1 tablespoon olive oil
1/2 cup heavy cream
1 teaspoon Cajun seasoning
1 teaspoon garlic, minced
1 tablespoon fresh parsley, finely chopped
Salt, to taste
Black pepper, to taste
1 lime wedge, for garnish
Instructions
Pat scallops dry with paper towels and season with salt and pepper.
Heat olive oil in a skillet over medium-high heat until shimmering.
Sear scallops for 2–3 minutes per side until a golden crust forms. Remove and set aside.
Lower heat to medium. Add garlic to the same skillet and cook for 30 seconds.
Stir in Cajun seasoning and heavy cream. Simmer for 3–4 minutes until slightly thickened.
Return scallops to the pan, spoon sauce over them, and warm for 1–2 minutes.
Sprinkle with chopped parsley and serve with a lime wedge.
Notes
Use coconut cream for a dairy-free version.
Don’t overcrowd the pan—scallops need space to sear properly.
Scallops cook quickly, so watch them closely to avoid overcooking.
Optional: add lemon zest or smoked paprika for variation.
