Seared Scallops Spicy Cajun Cream (Print Version)
Perfectly seared scallops with a rich, spicy cream sauce ready in 30 minutes
# What You 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 pepper to taste
# How-To:
01 - Season both sides of the scallops generously with kosher salt and freshly ground black pepper. Ensure scallops are thoroughly patted dry to achieve proper searing.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. When butter foams, arrange scallops in a single layer without crowding. Sear for 2 to 3 minutes per side until deeply golden brown and just opaque in the center. Transfer to a plate and tent 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 until fragrant and translucent, being careful not to brown the garlic.
04 - Stir in Cajun seasoning, smoked paprika, and cayenne pepper. Cook for 30 seconds, stirring constantly, until spices are fragrant and well-distributed.
05 - Pour in heavy cream and stock, using a wooden spoon to scrape up any browned bits from the pan bottom. 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 melts completely and sauce is smooth. Taste and adjust seasoning with additional salt and pepper as needed.
07 - Return seared scallops to the pan and cook for 1 minute just to warm through. Remove from heat immediately, sprinkle with chopped fresh parsley, and serve promptly with sauce spooned generously over each scallop.
# Expert Advice:
01 -
- Restaurant elegance in under 30 minutes with ingredients you can actually find
- The Cajun cream sauce transforms simple scallops into something guests will talk about for weeks
02 -
- Wet scallops will never achieve that restaurant quality crust, so take the time to pat them thoroughly dry and let them sit at room temperature for 15 minutes before cooking
- Do not crowd the pan or the temperature will drop and the scallops will steam instead of sear, so cook in batches if necessary
03 -
- Preheat your serving plates in a low oven for 5 minutes because hot food on cold plates loses its temperature almost instantly
- Add a splash of white wine to the sauce before the cream if you want an extra layer of brightness and complexity