🦐 Seared Scallops with Cajun Cream Sauce
Ingredients
For the scallops:
1 lb (450 g) large sea scallops, patted dry
Salt and black pepper, to taste
1 tsp Cajun seasoning
1 tbsp olive oil
1 tbsp butter
For the Cajun cream sauce:
1 tbsp butter
2 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth (or seafood stock)
1 tsp Cajun seasoning (adjust to taste)
¼ tsp smoked paprika
¼ cup grated Parmesan cheese
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)
Instructions
Prepare the scallops:
Pat scallops dry with paper towels — this helps them sear beautifully.
Season both sides lightly with salt, pepper, and Cajun seasoning.
Sear the scallops:
Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat.
Once the pan is hot and shimmering, add scallops in a single layer (do not overcrowd).
Sear for 2–3 minutes per side, until a golden crust forms.
Remove scallops and set aside on a plate.
Make the Cajun cream sauce:
In the same pan, melt 1 tbsp butter. Add garlic and sauté for 30 seconds until fragrant.
Stir in Cajun seasoning and smoked paprika.
Pour in chicken broth and let it simmer for 2 minutes, scraping any browned bits from the pan.
Reduce heat to medium-low, then stir in heavy cream and Parmesan cheese.
Simmer for 3–4 minutes, until sauce thickens slightly.
Taste and adjust seasoning with salt and pepper if needed.
Combine:
Return scallops to the pan, spooning the sauce over them.
Let them warm through for about 1 minute.
Serve:
Garnish with chopped parsley and serve with lemon wedges.
Excellent over angel hair pasta, rice, or mashed potatoes.
💡 Tips
Make sure scallops are very dry before searing for the best golden crust.
If using frozen scallops, thaw completely and pat dry before cooking.
You can add sautéed spinach, mushrooms, or sun-dried tomatoes to the sauce for extra flavor.