Seared Scallops with Spicy Cajun Cream Sauce
This dish combines tender, juicy scallops with a creamy, spicy Cajun sauce, creating a delightful sensory experience perfect for any occasion.
Ingredients
Scallops and Seasoning
- 12 ounces large sea scallops Vacuum-sealed and fresh for a tender bite.
- 1 tablespoon olive oil For cooking and flavor.
- 1 tablespoon butter Adds richness to the dish.
- 1 tablespoon Cajun seasoning A blend of spices for heat.
- to taste salt Enhances flavors.
- to taste black pepper For subtle kick.
Sauce Ingredients
- 2 cloves garlic, minced Aromatic flavor booster.
- 1 small shallot, finely chopped Adds mild sweetness.
- 0.5 teaspoon smoked paprika Adds depth and smokiness.
- 0.25 teaspoon red pepper flakes (optional) For extra spice.
- 0.5 cup heavy cream Silky base for the sauce.
- 0.5 cup chicken or seafood broth Adds flavor layers.
- 0.25 cup Parmesan cheese, grated Melts beautifully in the sauce.
- 1 tablespoon lemon juice Brightens the dish.
- 2 tablespoons fresh parsley, chopped For garnish and freshness.
Instructions
Preparation
- Rinse the scallops under cold water and pat them dry with a paper towel. Season with salt and black pepper.
Cooking Scallops
- In a large skillet, heat the olive oil over medium-high heat. Add the butter and let it melt.
- Carefully place the scallops in the pan, sear for about 2-3 minutes without moving them until golden brown. Flip and cook for another 2 minutes. Remove and set aside.
Making the Sauce
- In the same pan, lower the heat and sauté the minced garlic and chopped shallot for 1-2 minutes.
- Stir in the Cajun seasoning, smoked paprika, and optional red pepper flakes.
- Slowly add the heavy cream and broth, letting it simmer for about 3-5 minutes.
- Stir in the Parmesan cheese until melted, then add lemon juice.
Final Assembly
- Return the scallops to the sauce, coat them well, garnish with parsley, and serve.
Notes
Start with dry scallops for the best sear. Timing is everything; avoid flipping them too early. For extra spice, adjust Cajun seasoning and pepper flakes. White wine can enhance the sauce flavor.