Keto Blackened Cajun Scallop Pasta
This indulgent pasta dish combines perfectly seared scallops with a rich, spiced cream sauce that balances heat and comfort. The scallops are coated in blackened seasoning and seared until golden, while cherry tomatoes, garlic, and Cajun spices create a flavorful base. Heavy cream brings everything together into a luxurious sauce that coats each strand of spaghetti. The fresh thyme and lemon juice brighten the dish, cutting through the richness. Perfect for date nights or special occasions when you want restaurant-quality seafood at home. This version stands out for its dual preparation method - building flavor in the tomato base while creating a separate cream reduction for maximum depth.
Ingredients
- 3 teaspoons salt, divided
- 1 onion, diced
- 2 tablespoons olive oil, divided
- 1 pint cherry tomatoes, sliced in half
- 4 large cloves garlic, smashed, divided
- 3 teaspoons Cajun seasoning, dividedpaprika, garlic powder, onion powder, oregano, thyme1 tsp each for 3 tsp Cajundietary
milder flavor profile
Full guide → - 2 cups heavy whipping cream
- ½ teaspoon cayenne pepper
- 1 pound large scallopslarge shrimp1:1 by weightcost
cook for 1-2 minutes per side
- 1 tablespoon blackened seasoning
- 1 pound spaghetti
- juice of 1/2 lemon
- 6 sprigs thyme, divided
Instructions
- 1
Bring a large stockpot of water to a boil and add salt
- 2
Sauté diced onion in olive oil, add tomatoes, garlic, salt, and Cajun seasoning until softened, then remove from heat
- 3
In a separate saucepan, combine garlic, heavy cream, salt, Cajun seasoning, and cayenne pepper
- 4
Whisk and cook the cream mixture over medium-low heat for 20 minutes until thickened
- 5
Cook and drain pasta according to package instructions during the last 10 minutes of cream reduction
- 6
Pat scallops dry, remove side muscle, and coat both sides with blackened seasoning
- 7
Heat olive oil in a skillet over high heat and sear scallops for 2 minutes per side until firm and blackened
- 8
Add lemon juice and thyme to the tomato mixture, return to heat, and add the reduced cream
- 9
Add pasta to the sauce and toss to combine, adjusting seasoning to taste
- 10
Serve pasta topped with blackened scallops and garnish with remaining thyme leaves
Tips
Pat scallops completely dry before seasoning to ensure proper searing and prevent steaming
Don't move scallops once placed in the hot pan - let them develop a golden crust for 2 minutes before flipping
Reserve some pasta cooking water to thin the sauce if it becomes too thick when combining
Good to Know
Refrigerate leftovers for up to 2 days. Scallops may become rubbery when reheated.
Prep vegetables and make cream sauce up to 4 hours ahead. Cook scallops and pasta just before serving.
Serve immediately while scallops are hot and pasta is warm for best texture.
Common Mistakes
Don't overcook scallops to avoid rubbery texture
Don't skip patting scallops dry to avoid steaming instead of searing
Don't let cream sauce boil vigorously to prevent breaking
Substitutions
cook for 1-2 minutes per side
milder flavor profile
Full guide →FAQ
Can I use frozen scallops for this recipe?
Yes, thaw completely and pat very dry. Frozen scallops may release more moisture, so extra drying time is important for proper searing.
What if I don't have blackened seasoning?
Mix equal parts paprika, garlic powder, onion powder, oregano, thyme, and cayenne pepper as a substitute for blackened seasoning.
How long will leftovers keep in the refrigerator?
Store leftovers for up to 2 days refrigerated. Reheat gently to prevent the scallops from becoming tough and rubbery.