These seared scallops are a true treat! They are cooked to perfection and paired with a rich and spicy Cajun cream sauce that adds a kick of flavor. It’s a dish that makes any meal feel special!
I love how quick this dish is to make—just a few minutes in the pan and you’re ready to impress! Serve it over pasta or rice for a cozy dinner that’s bursting with flavor!
Key Ingredients & Substitutions
Sea scallops: Choose large sea scallops for the best flavor and texture. If scallops aren’t available, consider using shrimp, which can also be sautéed quickly and absorb flavors well.
Cajun seasoning: This gives the dish its heat! If you don’t have Cajun seasoning, you can mix paprika, cayenne, and garlic powder, or opt for a store-bought blend. Adjust the spice level to your taste.
Heavy cream: For a lighter sauce, half-and-half or coconut cream can be used. The texture might differ slightly, but it will still work nicely.
Butter: Unsalted butter is preferred for better control over the salt. You can swap it with olive oil for a dairy-free option, although the flavor will be different.
How Do You Achieve Perfectly Seared Scallops?
Searing scallops is all about the right heat and timing. Start with a hot skillet to get that golden crust without overcooking. Here’s how:
- Pat scallops dry; moisture prevents a nice sear. Season on both sides to enhance flavor.
- Use medium-high heat and don’t overcrowd the pan. This ensures they sear instead of steam.
- Let them cook undisturbed for 2 minutes on one side to develop a crust, then flip for another 1-2 minutes.
Achieving that perfect golden-brown crust means patience, but trust me, it’s worth it!
Seared Scallops with Spicy Cajun Cream Sauce
Ingredients You’ll Need:
- 1 lb large sea scallops, patted dry
- Salt and freshly ground black pepper, to taste
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp garlic powder
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 tsp Cajun seasoning (store-bought or homemade)
- 1/4 tsp smoked paprika
- Pinch of crushed red pepper flakes (optional, for extra heat)
- 1 tbsp fresh parsley, chopped (for garnish)
- Lemon wedges (optional, for serving)
How Much Time Will You Need?
This delicious dish takes about 15 minutes of prep time and another 10 minutes to cook. In total, you’ll invest around 25 minutes to have a restaurant-quality meal ready to serve!
Step-by-Step Instructions:
1. Season the Scallops:
Start by seasoning the scallops on both sides with salt, pepper, paprika, cayenne pepper, and garlic powder. Make sure they’re evenly coated for maximum flavor. Set them aside to absorb the seasonings a bit while you heat the pan.
2. Heat the Skillet:
In a large skillet, heat the olive oil over medium-high heat. You want it to be hot but not smoking. This ensures the scallops will sear nicely without burning.
3. Sear the Scallops:
When the oil is hot, carefully add the scallops to the skillet. Make sure they don’t touch each other to allow room for proper searing. Let them cook undisturbed for about 2 minutes until the underside is a beautiful golden brown.
4. Flip the Scallops:
Use tongs to carefully flip each scallop and sear the other side for an additional 1 to 2 minutes, until they are just cooked through and opaque. Once done, remove the scallops from the pan and keep them warm on a plate.
5. Make the Cajun Cream Sauce:
In the same skillet, lower the heat to medium and add the butter. Once melted, toss in the chopped shallots and sauté them until they become translucent, which should take about 2 minutes. Then, add the minced garlic and cook for another 30 seconds until it’s fragrant.
6. Stir in the Cream and Seasonings:
Add the heavy cream, Cajun seasoning, smoked paprika, and a pinch of crushed red pepper flakes (if you’re feeling bold!). Let the sauce simmer gently for about 3 to 5 minutes, stirring occasionally so it thickens slightly.
7. Combine and Garnish:
Return the scallops to the pan, allowing them to soak in that lovely sauce. Spoon the sauce over the scallops to coat them well. Finish with a sprinkle of fresh parsley for a pop of color.
8. Serve and Enjoy:
Serve your beautifully plated scallops immediately. You can add lemon wedges on the side for a zesty touch. Enjoy your dish with steamed vegetables, rice, or pasta for a delightful meal!
Bon appétit!
Frequently Asked Questions about Seared Scallops with Spicy Cajun Cream Sauce
Can I Use Frozen Scallops for This Recipe?
Yes, but make sure to thaw them completely before cooking! The best way to thaw scallops is to place them in the refrigerator overnight. If you’re short on time, you can also seal them in a plastic bag and submerge in cold water until thawed.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, consider using half-and-half or full-fat coconut milk for a dairy-free alternative. Keep in mind that the consistency and flavor will change slightly, but it will still be delicious!
How Do I Store Leftover Scallops and Sauce?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, do so gently on the stove over low heat to avoid overcooking the scallops.
What Is the Best Way to Serve This Dish?
This dish pairs wonderfully with steamed vegetables, over pasta, or rice to soak up the rich sauce. For a fresh touch, consider serving with a simple green salad or lemon wedges on the side.
Feel free to enjoy this dish and make it your own with your favorite sides!