This dish features juicy scallops that are perfectly seared and drizzled with a creamy, zesty Cajun sauce. It’s quick, elegant, and full of flavor!
I love how the spice of the sauce wakes up my taste buds, making it a real treat. Pair it with some rice or pasta, and you’ve got a meal that impresses without the fuss!
Key Ingredients & Substitutions
Sea Scallops: Fresh sea scallops are the star of this dish. If you can’t find them, try using large shrimp or even firmer fish like halibut. Just adjust cooking times accordingly, as they may need less or more time to cook through.
Cajun Seasoning: This adds that signature kick. If you prefer mild flavors, use less or substitute with Italian seasoning. For a homemade blend, mix paprika, garlic powder, onion powder, and a bit of black pepper.
Heavy Cream: For a lighter option, consider half-and-half or even coconut milk for dairy-free versions. If you’re in a pinch, regular milk works, but the sauce may be thinner.
Shallot: If shallots aren’t available, finely chopped onions or green onions can be used. They add a nice flavor but might be a bit sharper, so keep that in mind!
How Do You Achieve Perfectly Seared Scallops?
Seared scallops should have a golden crust while remaining tender inside. Here’s how to do it right:
- Make sure your scallops are dry; moisture prevents browning.
- Heat the oil until it’s shimmering—this indicates it’s hot enough.
- Add scallops without crowding the pan. Leave space for even cooking.
- Don’t flip them too early! Allow 2-3 minutes for a crust to form before flipping.
- Finish with a bit of butter after flipping to enrich the flavor.
By following these tips, you’ll get beautifully seared scallops that are a joy to eat!
Delicious Seared Scallops with Spicy Cajun Cream Sauce
Ingredients You’ll Need:
- For the Scallops:
- 1 lb sea scallops, patted dry
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- For the Sauce:
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Cajun seasoning (adjust to taste)
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1/2 cup heavy cream
- 2 teaspoons lemon juice
- 2 tablespoons chopped fresh parsley (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and cook. It’s quick enough to whip up on a busy weeknight yet fancy enough for entertaining guests!
Step-by-Step Instructions:
1. Prepare the Scallops:
Start by patting the scallops dry with paper towels. This is crucial for a good sear! Season both sides lightly with salt and freshly ground black pepper.
2. Heat the Skillet:
In a large skillet, heat olive oil over medium-high heat until it shimmers. You want it nice and hot to achieve that beautiful golden crust on the scallops!
3. Sear the Scallops:
Carefully add the scallops to the skillet in a single layer, leaving space between each one. Don’t move them for about 2-3 minutes. This helps form that lovely golden crust!
4. Flip and Cook:
When they’re golden underneath, flip the scallops over and add 1 tablespoon of butter. Cook for another 1-2 minutes until they are opaque and cooked through. Then, remove the scallops from the pan and set them aside.
5. Make the Sauce:
Lower the heat to medium. Add the remaining tablespoon of butter to the pan and sauté the chopped shallots for about 1-2 minutes, until they soften. Then, stir in the minced garlic, Cajun seasoning, smoked paprika, and cayenne pepper, and cook for about 30 seconds until fragrant.
6. Combine Cream and Simmer:
Pour in the heavy cream and stir well. Let the sauce simmer gently for about 3-4 minutes until it thickens slightly. Remember to stir occasionally to avoid sticking!
7. Finish the Sauce:
Add the lemon juice and taste, adjusting salt and pepper as needed. The lemon adds a refreshing touch that balances the spice beautifully.
8. Return Scallops:
Put the scallops back into the pan and spoon the luscious sauce over them to coat. Warm through for about 1 minute. They just need a quick heat-up since they’re already cooked!
9. Garnish and Serve:
Finally, garnish with chopped fresh parsley for a pop of color and flavor. Serve immediately, enjoying the wonderful flavors of your Spicy Cajun Cream Sauce!
Bon appétit and enjoy your delightful Seared Scallops with Spicy Cajun Cream Sauce!
Frequently Asked Questions (FAQ)
Can I Use Frozen Scallops?
Yes, you can use frozen scallops! Just make sure to thaw them completely in the fridge overnight or by placing them in a sealed bag submerged in cold water for quicker thawing. Pat them dry thoroughly before cooking to achieve that perfect sear!
How Can I Adjust the Spice Level?
If you prefer a milder sauce, reduce the Cajun seasoning and omit the cayenne pepper. Alternatively, you can also make a sauce with just the smoked paprika for flavor without the heat. Adjusting the seasoning to taste will help you find the perfect balance for your palate!
How to Store Leftover Scallops?
Leftover scallops can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them gently on the stove or in the microwave, being careful not to overcook them, as they can become rubbery.
What Should I Serve with This Dish?
This dish pairs wonderfully with pasta, rice, or even quinoa to soak up the creamy sauce. For a lighter option, consider serving it alongside a fresh salad or roasted vegetables!
