Introduction
This dish is a bold and elegant seafood entrée featuring perfectly seared scallops paired with a rich, spicy Cajun cream sauce. The combination of delicate scallop sweetness and fiery Southern flavors makes it an ideal choice for both casual dinners and special occasions.
Ingredients
For the Scallops:
1 lb large sea scallops (dry-packed)
Salt and black pepper, to taste
1 tbsp olive oil
1 tbsp unsalted butter
For the Cajun Cream Sauce:
1 tbsp unsalted butter
2 cloves garlic, minced
1/4 cup finely chopped onion
1 cup heavy cream
1 tsp Cajun seasoning (adjust to taste)
1/4 tsp smoked paprika
1/4 tsp cayenne pepper (optional, for extra heat)
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley or chives for garnish (optional)
Instructions
Prep the Scallops:
Pat scallops dry with paper towels. Season both sides with salt and pepper.
Sear the Scallops:
Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat.
Add scallops (don’t overcrowd) and sear for 2–3 minutes per side, until golden brown and opaque in the center.
Remove scallops from the pan and set aside.
Make the Cajun Cream Sauce:
In the same skillet, reduce heat to medium and melt 1 tbsp butter.
Add garlic and onion, sauté until fragrant and translucent (about 2–3 minutes).
Pour in heavy cream, then stir in Cajun seasoning, smoked paprika, and cayenne (if using).
Simmer for 2–3 minutes until slightly thickened.
Stir in Parmesan cheese and season with salt and pepper to taste.
Combine and Serve:
Return scallops to the pan just to warm through (about 30 seconds).
Spoon sauce over scallops and garnish with parsley or chives.
Description
The tender scallops are seared to a golden crust and balanced with a creamy Cajun sauce that’s indulgent yet spicy. It’s a quick, restaurant-worthy meal you can prepare in under 30 minutes.
Tips
Use dry scallops (not soaked in solution) for the best sear.
Make sure scallops are fully dry before searing.
Don’t overcook scallops—they should be opaque and springy, not rubbery.
You can adjust the Cajun spice level to your preference.
Variations
Add shrimp or crab to the sauce for extra seafood flavor.
Serve over creamy mashed potatoes, risotto, or pasta.
Use a lemon butter sauce instead of Cajun cream for a lighter option.
For a smoky touch, add a dash of liquid smoke to the sauce.
Correction
If the sauce curdles or becomes too thick:
Lower the heat and whisk in a splash of cream or milk to smooth it out.
If scallops release water and don’t sear:
Make sure the pan is hot enough and scallops are dry.
Enjoy
Serve hot with a side of crusty bread or roasted vegetables, and enjoy your flavorful, elegant plate of Seared Scallops with Spicy Cajun Cream Sauce!