Seared Scallops with Spicy Cajun Cream (Print version)
Golden seared scallops paired with a velvety Cajun-spiced cream sauce, ready in under 30 minutes for an elegant weeknight dinner.
# What you'll need:
→ Scallops
01 - 1½ lb large sea scallops, patted completely 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 black pepper to taste
# Method:
01 - Pat scallops thoroughly dry with paper towels, then season both sides generously with kosher salt and freshly ground black pepper.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering. Add scallops in a single layer without crowding. Sear for 2 to 3 minutes per side until golden brown crust forms and centers are just opaque. Transfer scallops to a plate and cover loosely with foil.
03 - Reduce heat to medium. Add remaining 1 tablespoon butter to the skillet along with minced garlic and diced shallot. Sauté for 1 to 2 minutes, stirring frequently, until fragrant and translucent.
04 - Stir in Cajun seasoning, smoked paprika, and cayenne pepper. Cook for 30 seconds, stirring constantly, until spices are fragrant and well incorporated.
05 - Pour in heavy cream and stock, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring to a gentle simmer and cook for 2 to 3 minutes until sauce begins to thicken slightly.
06 - Add grated Parmesan cheese and fresh lemon juice, stirring until cheese is completely melted and sauce is smooth. Taste and adjust seasoning with additional 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, sprinkle with chopped fresh parsley, and serve immediately with sauce spooned generously over scallops.
# Expert advice:
01 -
- Restaurant quality results in under 30 minutes with ingredients you probably already have
- The sauce strikes that perfect balance between rich and spicy that makes everyone ask for seconds
02 -
- Damp scallops will never sear properly, no matter how patient you are with the cooking process
- Do not overcrowd the pan or the temperature will drop and you will end up with steamed, rubbery seafood
03 -
- Buy dry scallops rather than wet treated ones, they sear better and taste sweeter
- Let the sauce rest for a minute off the heat before serving, it will thicken slightly and coat the scallops better