Description
This Seared Scallops with Spicy Cajun Cream Sauce recipe offers a quick and delicious way to enjoy tender sea scallops accented by a creamy, flavorful Cajun-spiced sauce. Perfect for a sophisticated yet simple meal, the scallops are seared to a golden crisp and finished in a rich, garlicky cream sauce infused with authentic Cajun seasoning and fresh parsley.
Ingredients
Scale
Scallops
- 1 lb sea scallops (preferably dry-packed)
- 1 tablespoon Cajun seasoning, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- 2 tablespoons butter, divided
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh parsley
Instructions
- Prepare Scallops: Pat the scallops dry with paper towels and let them rest for 10-15 minutes to remove excess moisture. Season both sides with salt, pepper, and a pinch of Cajun seasoning for balanced flavor.
- Sear Scallops: Heat a skillet over medium-high heat, add olive oil and 1 tablespoon of butter. Once hot, carefully place scallops in the pan and sear them for about 2 minutes per side until they develop a golden, crisp crust. Remove scallops and set aside to keep warm.
- Sauté Garlic: Reduce heat to medium and add the remaining tablespoon of butter along with the minced garlic. Cook for about 30 seconds until fragrant but not browned, stirring constantly to prevent burning.
- Make Sauce: Sprinkle the remaining Cajun seasoning into the skillet. Pour in the heavy cream, stirring well to combine and scraping up the browned bits from the pan. Let the sauce simmer gently for 2-3 minutes until it thickens slightly and flavors meld.
- Finish and Serve: Return the seared scallops to the skillet and spoon the creamy Cajun sauce over them. Cook together for an additional 1-2 minutes to heat through. Garnish with freshly chopped parsley and serve immediately for the best taste and texture.
Notes
- For best results, use dry-packed scallops as they sear better and don’t release excess water.
- Do not overcrowd the pan when searing scallops to ensure a proper crust develops.
- If you prefer less spice, reduce the amount of Cajun seasoning in the sauce.
- This dish pairs well with steamed rice, crusty bread, or a light salad.
- Make sure to dry scallops thoroughly before cooking to prevent steaming instead of searing.
