Seared Scallops Spicy Cajun Cream (Printable)
Golden seared scallops in a spicy, creamy Cajun 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 freshly ground black pepper to taste
# Directions:
01 - Generously season both sides of each scallop 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. Arrange scallops in a single layer without crowding. Sear for 2 to 3 minutes per side until deeply golden brown and just opaque throughout. Transfer to a plate and tent loosely with aluminum 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 softened, being careful not to brown the garlic.
04 - Stir in Cajun seasoning, smoked paprika, and cayenne pepper. Cook for 30 seconds until spices are fragrant, stirring constantly to prevent burning.
05 - Pour in heavy cream and stock, using a wooden spoon to scrape up any browned bits from the pan bottom. Simmer for 2 to 3 minutes until sauce begins to thicken slightly and coats the back of a spoon.
06 - Add grated Parmesan cheese and fresh lemon juice. Stir continuously until cheese is completely melted and sauce is velvety smooth. Taste and adjust seasoning with additional salt and pepper as needed.
07 - Return seared scallops to the skillet and cook for 1 minute just to warm through. Remove from heat immediately to prevent overcooking.
08 - Transfer scallops to serving plates. Spoon warm Cajun cream sauce generously over each scallop. Sprinkle with chopped fresh parsley and serve immediately while hot.
# Expert Tips:
01 -
- The sauce comes together in minutes but tastes like it simmered for hours
- Restaurant quality results without any fancy techniques or equipment
02 -
- Wet scallops will never develop a proper crust, no matter how hot your pan gets
- Overcooking turns tender scallops into rubber almost instantly
03 -
- Never crowd the pan, cook in batches if necessary to maintain proper searing temperature
- Room temperature scallops cook more evenly than cold ones straight from the fridge