Seared Scallops with Spicy Cajun Cream Sauce
This dish features golden, caramelized sea scallops served over a rich and spicy Cajun cream sauce made with garlic, shallots, bell peppers, and a dash of heat. The scallops are quickly pan-seared to perfection and paired with a sauce that’s luxurious, savory, and smoky. Ideal with pasta, risotto, or simply served with crusty bread.
Total Time:
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Ingredients:
For the Scallops:
1 ½ pounds sea scallops (about 16–20 large scallops)
Salt and freshly ground black pepper
1 tablespoon Cajun seasoning (store-bought or homemade)
1 tablespoon olive oil
For the Spicy Cajun Cream Sauce:
1 tablespoon unsalted butter
1 shallot, finely minced
2 garlic cloves, minced
½ red bell pepper, finely diced
½ teaspoon smoked paprika
1 teaspoon Cajun seasoning
Pinch of cayenne pepper (optional, for extra heat)
½ cup chicken broth (or seafood stock)
½ cup heavy cream
¼ cup grated Parmesan cheese
Salt and black pepper, to taste
1 tablespoon chopped fresh parsley (for garnish)
Lemon wedges, for serving
Instructions:
1. Prep the scallops:
Pat the scallops dry with paper towels—very dry is key to a good sear. Remove the small side muscle if present. Season both sides with salt, pepper, and Cajun seasoning.
2. Sear the scallops:
In a large skillet (preferably stainless steel or cast iron), heat olive oil and butter over medium-high heat. When the pan is hot and shimmering, add scallops without crowding.
Sear for 1.5 to 2 minutes per side until golden brown with a nice crust. Don’t move them around while cooking to allow a proper sear. Remove to a plate and tent loosely with foil.
3. Make the sauce:
In the same pan, reduce heat to medium and add 1 tablespoon butter. Sauté shallot and red bell pepper for 2–3 minutes until softened. Add garlic and cook 30 seconds until fragrant.
Stir in paprika, Cajun seasoning, and cayenne. Pour in broth, scraping up any browned bits. Simmer for 2–3 minutes, then reduce heat and stir in cream. Simmer gently (do not boil) until slightly thickened, about 2–3 minutes.
Stir in Parmesan and taste. Adjust salt, pepper, or spice as needed.
Return scallops to the pan just to warm through—about 30 seconds. Spoon sauce over top, garnish with parsley, and serve with lemon wedges.
Tips & Notes:
Dry the scallops well: Moisture is the enemy of a good sear.
Don’t overcrowd the pan: Sear in batches if needed. Crowding lowers the pan temperature and prevents browning.
Use heavy cream: It won’t curdle under heat and gives a luxurious texture.
For extra flavor: Add a splash of dry white wine or a few dashes of hot sauce to the sauce.
Pair with: Pasta (fettuccine, angel hair), risotto, sauteed greens, or mashed potatoes.
Frequently Asked Questions
Q: Can I use frozen scallops?
A: Yes, but thaw completely in the refrigerator and pat very dry before cooking.
Q: Can I make it less spicy?
A: Absolutely. Reduce the Cajun seasoning and skip the cayenne.
Q: What can I substitute for heavy cream?
A: Half-and-half can work, but it won’t be as thick. Avoid milk as it may curdle.
Q: Can this be made ahead?
A: The sauce can be made ahead and gently reheated. Sear the scallops just before serving for best texture.
Q: What wine pairs best?
A: A crisp white like Sauvignon Blanc, Chardonnay, or Pinot Grigio pairs beautifully.
Nutritional Information
Calories: 370
Protein: 24g
Fat: 27g
Saturated Fat: 13g
Carbohydrates: 6g
Sugar: 2g
Fiber: <1g
Cholesterol: 95mg
Sodium: 480mg