Seared Scallops Spicy Cajun Cream (Printable version)
Perfectly seared scallops in a rich, spicy cream sauce with Cajun spices, garlic, and Parmesan. Ready in 30 minutes.
# List of ingredients:
→ 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
# Directions:
01 - Press kosher salt and freshly ground black pepper onto both sides of each scallop, ensuring even coverage.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering. Arrange scallops in a single layer without crowding. Sear for 2 to 3 minutes per side until golden brown crust forms and centers appear just opaque. Transfer to a plate and cover loosely with foil.
03 - Reduce heat to medium. Add remaining 1 tablespoon butter to the skillet. Sauté minced garlic and diced shallot for 1 to 2 minutes until fragrant and translucent, stirring frequently to prevent burning.
04 - Sprinkle Cajun seasoning, smoked paprika, and cayenne pepper into the aromatic mixture. Stir constantly for 30 seconds to release essential oils and bloom the spices.
05 - Pour in heavy cream and stock while whisking continuously. Scrape up any browned fond from the pan bottom. Simmer for 2 to 3 minutes until sauce coats the back of a spoon and reduces slightly.
06 - Whisk in Parmesan cheese until completely melted and incorporated. Add fresh lemon juice and adjust seasoning with salt and pepper as needed.
07 - Return seared scallops to the pan, turning once to coat in sauce. Warm through for 1 minute. Remove from heat immediately. Garnish with chopped fresh parsley and serve with sauce ladled over scallops.
# Expert Advice:
01 -
- That golden sear on scallops looks and tastes like restaurant quality but happens in your own kitchen.
- The cream sauce balances heat and richness without overpowering the delicate seafood.
02 -
- Dry scallops are everything, wet ones steam instead of sear and you end up with gray rubber.
- Do not move the scallops once they hit the pan, they will tell you when they are ready to flip.
03 -
- Take scallops out of the fridge 15 minutes early so they cook evenly.
- Make extra sauce because someone will want to drizzle it over everything.