What is the difference between bay scallops and sea scallops?

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.

Can I use sea scallops instead of bay scallops?

Yes, just increase the sear time slightly and consider cutting them in half for even cooking.

How do I know when scallops are done?

They should be opaque and tender. Overcooked scallops become rubbery very quickly.

Can I make this less spicy?

Absolutely. Reduce the Cajun seasoning or use a mild blend.

If using, can I add pasta directly to the sauce?

Yes, cooked pasta can be tossed directly into the sauce before adding the scallops back in.

Should I add marinara sauce?

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.

Creamy Cajun Bay Scallops | Charlotte Fashion Plate

Name: Creamy Cajun Bay Scallops
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Fish and Seafood
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)

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

Scale

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)

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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

Caraway Sauté Pan

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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