Seared Scallops with Spicy Cajun Cream (Printer-friendly)
Golden-seared scallops in a rich, spicy Cajun cream sauce ready in 30 minutes
# What You Need:
→ Scallops
01 - 1½ lb large sea scallops, patted dry
02 - ½ tsp kosher salt
03 - ¼ tsp freshly ground black pepper
04 - 2 tbsp olive oil
05 - 1 tbsp unsalted butter
→ Cajun Cream Sauce
06 - 1 tbsp unsalted butter
07 - 2 cloves garlic, minced
08 - 1 small shallot, finely diced
09 - 1 cup heavy cream
10 - ½ cup chicken or seafood stock
11 - 1½ tsp Cajun seasoning
12 - ¼ tsp smoked paprika
13 - ⅛ tsp cayenne pepper
14 - ¼ cup grated Parmesan cheese
15 - 1 tbsp fresh lemon juice
16 - 2 tbsp chopped fresh parsley
17 - Salt and pepper to taste
# How to Make It:
01 - Season the scallops with salt and pepper on both sides.
02 - Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. When hot, add scallops in a single layer. Sear for 2–3 minutes per side until golden brown and just opaque in the center. Remove scallops from the skillet and set aside, tented with foil.
03 - In the same skillet, reduce heat to medium. Add 1 tbsp butter, garlic, and shallot. Sauté for 1–2 minutes until fragrant and softened.
04 - Stir in Cajun seasoning, smoked paprika, and cayenne pepper. Cook for 30 seconds.
05 - Pour in heavy cream and stock, scraping up any browned bits. Simmer for 2–3 minutes until slightly thickened.
06 - Add Parmesan cheese and lemon juice. Stir until cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
07 - Return scallops to the pan to warm through for 1 minute. Remove from heat, sprinkle with chopped parsley, and serve immediately with sauce spooned over scallops.
# Expert Tips:
01 -
- The sauce comes together in minutes but tastes like it simmered all afternoon
- Restaurant quality results without any fancy techniques or hard to find ingredients
02 -
- Do not move the scallops once they hit the pan, that crust will not form if you keep checking them
- The sauce will thicken as it stands off the heat, so do not over reduce it in the pan
03 -
- Buy dry scallops if you can find them, they have not been treated with phosphates and sear much better
- Room temperature cream incorporates more smoothly into the sauce