Seared Scallops with Spicy Cajun Cream Sauce
Seared Scallops with Spicy Cajun Cream Sauce
Ingredients
For the Seared Scallops
- 1 pound large sea scallops, dry-packed
- 2 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Spicy Cajun Cream Sauce
- 1 cup heavy cream
- 3 garlic, cloves, minced
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper, optional, for extra heat
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Pat the scallops completely dry with paper towels. Remove the small side muscle if still attached. Season both sides of the scallops with salt and black pepper. Let them sit at room temperature for about 10 minutes while you prepare the sauce ingredients.
⏱️ 10 min
- 2
Heat the olive oil in a large skillet over medium-high heat until it begins to shimmer. Place the seasoned scallops in the pan in a single layer, ensuring not to overcrowd the pan. Sear for 2 to 3 minutes per side without moving them, until a deep golden crust forms.
⏱️ 6 min
- 3
During the last 30 seconds of searing, add the unsalted butter to the pan. Spoon the melted butter over the scallops. Remove the scallops from the pan and set them aside. Be careful not to overcook them; they should feel slightly firm but still tender.
⏱️ 1 min
- 4
Reduce the heat to medium. In the same pan, add the minced garlic and sauté for 30 seconds until fragrant. Stir in the Cajun seasoning, smoked paprika, and cayenne pepper (if using).
⏱️ 1 min
- 5
Pour in the heavy cream and simmer for 3 to 5 minutes, stirring occasionally, until the sauce has slightly thickened. Stir in the fresh lemon juice. Taste the sauce and adjust salt if needed. The sauce should be rich, slightly spicy, and thick enough to coat the back of a spoon.
⏱️ 5 min
- 6
Return the seared scallops to the pan with the sauce. Spoon the sauce over the scallops and simmer gently for 1 to 2 minutes, just to warm them through. Sprinkle with fresh chopped parsley before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Seared Scallops with Spicy Cajun Cream Sauce
For the Seared Scallops
- 1 pound large sea scallops, dry-packed
- 2 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Spicy Cajun Cream Sauce
- 1 cup heavy cream
- 3 garlic, cloves, minced
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper, optional, for extra heat
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Pat the scallops completely dry with paper towels. Remove the small side muscle if still attached. Season both sides of the scallops with salt and black pepper. Let them sit at room temperature for about 10 minutes while you prepare the sauce ingredients.
⏱️ 10 min - 2
Heat the olive oil in a large skillet over medium-high heat until it begins to shimmer. Place the seasoned scallops in the pan in a single layer, ensuring not to overcrowd the pan. Sear for 2 to 3 minutes per side without moving them, until a deep golden crust forms.
⏱️ 6 min - 3
During the last 30 seconds of searing, add the unsalted butter to the pan. Spoon the melted butter over the scallops. Remove the scallops from the pan and set them aside. Be careful not to overcook them; they should feel slightly firm but still tender.
⏱️ 1 min - 4
Reduce the heat to medium. In the same pan, add the minced garlic and sauté for 30 seconds until fragrant. Stir in the Cajun seasoning, smoked paprika, and cayenne pepper (if using).
⏱️ 1 min - 5
Pour in the heavy cream and simmer for 3 to 5 minutes, stirring occasionally, until the sauce has slightly thickened. Stir in the fresh lemon juice. Taste the sauce and adjust salt if needed. The sauce should be rich, slightly spicy, and thick enough to coat the back of a spoon.
⏱️ 5 min - 6
Return the seared scallops to the pan with the sauce. Spoon the sauce over the scallops and simmer gently for 1 to 2 minutes, just to warm them through. Sprinkle with fresh chopped parsley before serving.
⏱️ 2 min