Description
Seared Scallops Cajun Cream Sauce is a flavorful and elegant seafood dish featuring perfectly seared sea scallops coated with a spicy, creamy Cajun sauce made from garlic, heavy cream, Parmesan cheese, and a hint of smoked paprika. This quick stovetop recipe is ideal for a delicious main course served over pasta, rice, or mashed potatoes.
Ingredients
Scale
For the Scallops
- 1 pound sea scallops (patted dry)
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon Cajun seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Cajun Cream Sauce
- 1 tablespoon butter
- 2 cloves garlic (minced)
- 1 cup heavy cream
- ½ teaspoon Cajun seasoning
- ¼ teaspoon smoked paprika
- ¼ cup grated Parmesan cheese
- 1 tablespoon lemon juice
- Chopped fresh parsley (for garnish)
Instructions
- Season the Scallops: Season the scallops on both sides evenly with Cajun seasoning, salt, and black pepper to infuse flavor before cooking.
- Sear Scallops: Heat olive oil and butter in a large skillet over medium-high heat until hot and shimmering. Add scallops and cook for 2 to 3 minutes per side until a golden crust forms and scallops are just cooked through. Remove scallops from the pan and set aside.
- Prepare Cajun Cream Sauce: Lower the skillet heat to medium and add 1 tablespoon butter. Sauté minced garlic for about 30 seconds until fragrant. Pour in the heavy cream and whisk in Cajun seasoning and smoked paprika. Let the sauce simmer gently for 2 to 3 minutes.
- Thicken Sauce: Stir in grated Parmesan cheese and lemon juice, combining until the sauce is smooth and slightly thickened.
- Combine and Serve: Return the scallops to the skillet, spoon the sauce over them, and warm through for 1 minute. Garnish with chopped fresh parsley and serve immediately over pasta, rice, or mashed potatoes.
Notes
- Ensure scallops are very dry before searing to achieve a beautiful golden crust.
- Adjust the spice level by varying the amount of Cajun seasoning according to your preference.
- The Cajun cream sauce can be prepared ahead of time and gently reheated before adding the scallops to save time.
