Seared Scallops Spicy Cajun Cream (Printable)
Golden seared scallops with a rich, spicy Cajun cream sauce. An elegant dinner ready in 30 minutes.
# What You Need:
→ Scallops
01 - 1.5 lb large sea scallops, patted dry
02 - 0.5 tsp kosher salt
03 - 0.25 tsp freshly ground black pepper
04 - 2 tbsp olive oil
05 - 1 tbsp unsalted butter
→ Cajun Cream Sauce
06 - 1 tbsp unsalted butter
07 - 2 cloves garlic, minced
08 - 1 small shallot, finely diced
09 - 1 cup heavy cream
10 - 0.5 cup chicken or seafood stock
11 - 1.5 tsp Cajun seasoning
12 - 0.25 tsp smoked paprika
13 - 0.125 tsp cayenne pepper
14 - 0.25 cup grated Parmesan cheese
15 - 1 tbsp fresh lemon juice
16 - 2 tbsp chopped fresh parsley
17 - Salt and pepper to taste
# How-To:
01 - Season scallops generously with salt and pepper on both sides.
02 - Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add scallops in single layer and sear for 2-3 minutes per side until golden brown and opaque in center. Remove from pan and tent with foil.
03 - Reduce heat to medium. Add 1 tbsp butter, garlic, and shallot. Sauté for 1-2 minutes until fragrant and softened.
04 - Stir in Cajun seasoning, smoked paprika, and cayenne pepper. Cook for 30 seconds to release flavors.
05 - Pour in heavy cream and stock, scraping up browned bits from pan bottom. Simmer for 2-3 minutes until slightly thickened.
06 - Add Parmesan cheese and lemon juice. Stir until cheese melts completely and sauce becomes smooth. Season with salt and pepper to taste.
07 - Return scallops to pan for 1 minute to warm through. Remove from heat, garnish with parsley, and serve immediately with sauce spooned over scallops.
# Expert Tips:
01 -
- The sauce comes together in minutes but tastes like something from a fancy restaurant
- Perfect for impressing dinner guests while actually having time to talk to them
02 -
- Dry scallops are crucial. Wet scallops release too much water and will never develop a proper crust.
- Do not overcrowd the pan or the temperature will drop and your scallops will steam instead of sear.
03 -
- Room temperature scallops cook more evenly than cold ones from the fridge
- Warm your plates in the oven so the sauce stays velvety longer