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🥘 Seared Scallops with Spicy Cajun Cream Sauce
📝 Ingredients
For the Scallops:
- 1 lb large sea scallops (side muscle removed)
- Salt & black pepper (to taste)
- 1 tbsp olive oil
- 1 tbsp butter
For the Cajun Cream Sauce:
- 1 tbsp butter
- 3 cloves garlic (minced)
- 1 cup heavy cream
- ½ cup chicken broth
- 1 tbsp Cajun seasoning (adjust to taste)
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional for extra heat)
- ½ cup grated Parmesan cheese
- Salt & pepper (to taste)
- 1 tbsp lemon juice
- Fresh parsley (chopped, for garnish)
👩🍳 Instructions
1. Prep the Scallops
- Pat scallops very dry with paper towels (this is key for a good sear).
- Season both sides with salt and black pepper.
2. Sear the Scallops
- Heat olive oil in a skillet over medium-high heat until hot.
- Add scallops (don’t overcrowd).
- Sear for 2–3 minutes per side until golden brown crust forms.
- Add butter in the last minute and spoon over scallops.
- Remove and set aside.
3. Make the Cajun Cream Sauce
- In the same pan, melt butter.
- Add garlic and sauté for about 30 seconds until fragrant.
- Pour in chicken broth and let it simmer for 2 minutes.
- Add heavy cream, Cajun seasoning, smoked paprika, and cayenne.
- Simmer gently until slightly thickened (3–5 minutes).
4. Finish the Sauce
- Stir in Parmesan cheese until melted and smooth.
- Add lemon juice and adjust salt/pepper to taste.
5. Combine & Serve
- Return scallops to the pan and spoon sauce over them.
- Cook for 1 more minute to heat through.
- Garnish with fresh parsley.
🍽️ Serving Ideas
- Serve over creamy mashed potatoes, pasta, or rice
- Pair with steamed veggies or garlic bread
- Great with a fresh salad for balance
💡 Pro Tips
- Use dry scallops (not water-packed) for best sear
- Don’t move scallops while searing — let crust form
- Sauce thickens more as it cools
🔥 Quick Flavor Boost Options
- Add a splash of white wine before cream
- Toss in sautéed shrimp for a seafood combo
- Add sun-dried tomatoes for a Mediterranean twist
