Creamy Cajun Bay Scallops are one of those quick seafood dinners that feel restaurant-quality, but come together in under 20 minutes. Tender, buttery bay scallops are lightly seared and coated in a rich Cajun cream sauce with garlic, lemon, and a touch of heat. This is an easy weeknight seafood recipe that pairs perfectly with rice or pasta, and delivers bold flavor without complicated steps.
This seafood recipe is also a more budget-friendly way to enjoy scallops at home. Bay scallops are typically much less expensive than sea scallops. In fact, bay scallops are often close to a quarter of the price per pound as sea scallops, while still delivering that same sweet, delicate flavor.
Why You Will Love This Creamy Cajun Bay Scallops Recipe
- Quick and easy seafood dinner – Ready in about 20 minutes, this Creamy Cajun Bay Scallops recipe is perfect for busy nights.
- Creamy Cajun flavor – A rich, slightly spicy sauce that feels indulgent, but balanced.
- Restaurant-style scallops at home – No need to go out when you can make this easy scallop recipe in your own kitchen.
- Versatile serving options – Serve these creamy scallops over pasta, rice, or even mashed potatoes.
- Great recipe for small scallops – Bay scallops cook fast and soak up all that Cajun cream sauce.
Ingredient Substitutions
- Bay scallops: Substitute with sea scallops (Increase searing time by another minute, or two).
- Cajun seasoning: Use Creole seasoning or a mix of paprika, garlic powder, onion powder, and cayenne.
- White wine: Swap with chicken stock or seafood stock for a non-alcohol option.
- Heavy cream: Half-and-half can work, but sauce will be thinner.
- Parsley: Substitute with basil or chives for a slightly different flavor.
How to Prepare Creamy Cajun Bay Scallops
- Pat the scallops dry and remove the small side muscle (foot), if attached.
- Add the scallops to a bowl with one tablespoon olive oil and 1 1/2 tablespoons Cajun seasoning. Toss gently to coat.
- Heat a skillet over medium-high heat. Add remaining olive oil.
- Sear scallops in batches for 1–2 minutes per batch. Do not overcrowd the pan. Remove and set aside.
- Reduce heat to medium. Add butter to the same pan.
- As the butter is melting, add the garlic and sauté for about 30 seconds, until fragrant.
- Stir in tomato paste and cook for about two minutes to deepen the flavor.
- Deglaze with the white wine or chicken stock, scraping up browned bits from the pan.
- Turn up the heat, slightly. Add the heavy cream and remaining Cajun seasoning. Simmer, stirring often, until slightly thickened.
- Reduce heat and stir in lemon juice and parsley.
- Return the scallops to the pan and warm through for about a minute. Do not overcook.
- Serve over rice, pasta, or mashed potatoes. Garnish with additional chopped parsley.
How to Serve and Store
- Serve these Creamy Cajun Bay Scallops over white rice, pasta, or creamy mashed potatoes.
- Pair with a side of sautéed spinach or roasted vegetables, and crusty bread to soak up the sauce.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently over low heat to avoid overcooking the scallops.
Frequently Asked Questions
Bay scallops are smaller, sweeter, and more tender than sea scallops. Bay scallops cook much faster, usually in just 1–2 minutes. Sea scallops are larger, meatier, and often used for a more pronounced sear. One of the biggest differences is cost, as bay scallops are typically much more budget-friendly, often around a quarter of the price per pound compared to sea scallops, making them a great option for everyday seafood meals.
Yes, just increase the sear time slightly and consider cutting them in half for even cooking.
They should be opaque and tender. Overcooked scallops become rubbery very quickly.
Absolutely. Reduce the Cajun seasoning or use a mild blend.
Yes, cooked pasta can be tossed directly into the sauce before adding the scallops back in.
For this scallop recipe, the creamy Cajun sauce is the focus. If you want a tomato-forward version, you can add a small amount of crushed tomatoes, but keep it light so it doesn’t overpower the cream.
More Creamy Scallop Recipes to Love
- Coquilles St. Jacques
- Seared Scallops with Saffron Tomato Cream Sauce
- Lemon Butter Garlic Scallops
- Seared Scallops with Sambuca Cream Sauce
These Creamy Cajun Bay Scallops are a quick and easy seafood dinner featuring tender scallops in a rich Cajun cream sauce, perfect for serving over pasta or rice when you want a restaurant-quality meal at home.
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Creamy Cajun Bay Scallops
- Total Time: 20 minutes
- Yield: 2 to 3 servings 1x
Description
Creamy Cajun Bay Scallops are a quick, budget-friendly seafood dinner with tender scallops in a rich Cajun cream sauce, ready in about 20 minutes.
Ingredients
- 1 pound bay scallops
- 2 teaspoons olive oil, divided
- 3 tablespoons Cajun seasoning, divided (store-bought or homemade; adjust to taste)
- 2 tablespoons butter
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 1/4 cup white wine or chicken stock
- 1 cup heavy whipping cream
- 1 1/2 teaspoons fresh lemon juice
- 2 tablespoons fresh chopped parsley, plus more for garnish (flat-leaf or curly works)
Instructions
- Pat the scallops dry and remove the small side muscle (foot), if attached.
- Add the scallops to a bowl with one tablespoon olive oil and 1 1/2 tablespoons Cajun seasoning. Toss gently to coat.
- Heat a skillet over medium-high heat. Add remaining olive oil.
- Sear scallops in batches for 1–2 minutes per batch. Do not overcrowd the pan. Remove and set aside.
- Reduce heat to medium. Add butter to the same pan.
- As the butter is melting, add the garlic and sauté for about 30 seconds, until fragrant.
- Stir in tomato paste and cook for about two minutes to deepen the flavor.
- Deglaze with the white wine or chicken stock, scraping up browned bits from the pan.
- Turn up the heat, slightly. Add the heavy cream and remaining Cajun seasoning. Simmer, stirring often, until slightly thickened.
- Reduce heat and stir in lemon juice and parsley.
- Return the scallops to the pan and warm through for about a minute. Do not overcook.
- Serve over rice, pasta, or mashed potatoes. Garnish with additional chopped parsley.
- ENJOY!
Equipment
Notes
- Patting scallops dry is key to getting a good sear
- Always cook scallops in batches to avoid steaming.
- Do not overcook the scallops, this is the most important step.
- Sauce will continue to thicken as it cools.
- Taste and adjust Cajun seasoning based on your preference.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Easy
- Cuisine: Fish and Seafood
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