Seared Scallops with Spicy Cajun Cream Sauce
Elevate your dining experience with these exquisite Seared Scallops, perfectly complemented by a vibrant and spicy Cajun cream sauce. Plump, succulent sea scallops achieve a stunning golden crust, then are lovingly embraced by a velvety sauce boasting a rich, complex flavor with just the right amount of piquant heat. This restaurant-quality dish is surprisingly quick and straightforward to prepare, making it an ideal choice for a special weeknight indulgence or an impressive appetizer for guests.
Prep Time
25 minutes
Cook Time
15 minutes
Total Time
40 minutes
Servings
2-3 servings
Keywords
Why This Recipe Delivers
- Explodes with vibrant, savory, and spicy flavors.
- Delivers a restaurant-quality dining experience from the comfort of your home.
- Amazingly quick to prepare, perfect for busy evenings.
- Impressively elegant, yet deceptively simple to master.
- Ideal for a romantic date night or a special occasion appetizer.
Ingredients
- 450g (1 lb) large dry-packed sea scallops
- Salt, to taste
- Freshly ground black pepper, to taste
- 15ml (1 tbsp) olive oil
- 15g (1 tbsp) unsalted butter, for scallops
- 15g (1 tbsp) unsalted butter, for Cajun cream sauce
- 3 garlic cloves, minced
- 240ml (1 cup) heavy cream
- 5ml (1 tsp) Cajun seasoning
- 2.5ml (1/2 tsp) smoked paprika
- 1.25ml (1/4 tsp) cayenne pepper (optional, for extra heat)
- 25g (1/4 cup) grated Parmesan cheese
- 5ml (1 tsp) fresh lemon juice
- Salt, to taste
- Fresh parsley, finely chopped (for garnish)
- Optional: 60ml (1/4 cup) dry white wine or seafood broth, for deglazing
Instructions
- Prepare the scallops by thoroughly patting them completely dry with paper towels. This crucial step removes excess moisture, which is essential for achieving a beautiful, golden-brown crust when searing. Allow them to rest at room temperature for 15 to 20 minutes; this helps them cook more evenly.
- Season both sides of the scallops generously with salt and freshly ground black pepper. Do this just before cooking to prevent the salt from drawing out moisture prematurely.
- Heat the olive oil and 15g (1 tbsp) of unsalted butter in a heavy-bottomed skillet, preferably cast iron, over medium-high heat. Ensure the pan is very hot before adding the scallops, as this is key to a perfect sear.
- Carefully place the seasoned scallops into the hot skillet in a single layer, ensuring not to overcrowd the pan. If necessary, sear them in batches. Cook for 2 to 3 minutes on the first side until a deep golden-brown crust forms. Flip the scallops and cook for an additional 1 to 2 minutes on the second side, until they are opaque and just cooked through. Avoid overcooking, which can make them rubbery. Remove the seared scallops from the pan and set them aside on a plate.
- Reduce the heat to medium in the same skillet. Add the remaining 15g (1 tbsp) of unsalted butter and the minced garlic. Sauté for about 30 seconds, stirring constantly, until the garlic is fragrant but not browned.
- If using, deglaze the pan with a splash of white wine or seafood broth. Pour it into the hot skillet and use a wooden spoon or spatula to scrape up any browned bits (fond) from the bottom of the pan. This adds incredible depth of flavor to your sauce.
- Pour in the heavy cream, Cajun seasoning, smoked paprika, and cayenne pepper (if using). Bring the mixture to a gentle simmer, stirring occasionally, and let it cook for 2 to 3 minutes, allowing the flavors to meld and the sauce to begin thickening slightly.
- Stir in the grated Parmesan cheese and fresh lemon juice. Continue to simmer gently for another 1 to 2 minutes, stirring until the cheese is fully melted and the sauce has reached your desired slightly thickened consistency. Taste and adjust salt as needed.
- Carefully return the seared scallops to the pan with the Cajun cream sauce. Spoon the warm sauce over the scallops to coat them gently. Warm through for about 30 seconds, taking care not to re-cook the scallops. Garnish generously with fresh chopped parsley and serve immediately.
Tools You’ll Need
- Cast iron skillet (or heavy-bottomed pan)
- Paper towels
- Tongs
- Whisk or wooden spoon
- Measuring spoons and cups
- Cutting board
- Sharp knife (for parsley and garlic)
Essential Success Tips
- Always use dry-packed scallops: Wet-packed scallops are soaked in a phosphate solution that prevents proper searing. Insist on dry-packed for the best crust.
- Pat the scallops completely dry: Moisture is the enemy of a good sear. Ensure every scallop is bone dry before it hits the pan.
- Don't overcrowd the pan: Give each scallop enough space to sear, otherwise, they will steam instead of brown. Cook in batches if necessary.
- High heat is crucial: A very hot pan ensures a rapid, beautiful crust formation without overcooking the delicate interior.
- Don't overcook the scallops: Scallops cook very quickly. Overcooked scallops become tough and rubbery. Aim for just opaque in the center.
Professional Cooking Secrets
- Develop the fond: Those browned bits left at the bottom of the pan after searing the scallops are packed with flavor. Deglazing them into your sauce is a chef's secret for adding incredible depth and complexity.
- Emulsify gently: When adding Parmesan cheese to your cream sauce, ensure the heat isn't too high to prevent the cheese from clumping. Stir it in gradually for a smooth, homogenous texture.
- The power of acid: A touch of fresh lemon juice at the end brightens the entire dish, cutting through the richness of the cream and enhancing the flavors of the scallops and spices.
Notes
- Storage: Leftover scallops and sauce can be stored in an airtight container in the refrigerator for up to 1 day. Reheat gently on the stovetop over low heat, adding a splash of cream or broth if the sauce has thickened too much. Do not microwave scallops as they can become rubbery.
- Serving Suggestion: This dish pairs wonderfully with fluffy white rice, creamy polenta, or even a light pasta like linguine to soak up every last drop of the luscious sauce. A crisp green salad makes a perfect accompaniment.
- Wine Pairing: A dry white wine such as Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay would beautifully complement the rich scallops and spicy cream sauce.
Frequently Asked Questions
Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops, but ensure they are fully thawed in the refrigerator overnight and then thoroughly patted dry with paper towels before seasoning and searing. This is critical for achieving a good sear.
How do I know when scallops are perfectly cooked?
Perfectly cooked scallops will have a beautiful golden-brown crust on both sides and be opaque throughout, with a slightly translucent, tender center. They should feel firm but springy to the touch. Avoid cooking them until they are completely firm, as this indicates overcooking.
Can I make the Cajun cream sauce ahead of time?
The Cajun cream sauce can be made a few hours in advance and gently reheated over low heat. You may need to add a splash of heavy cream or seafood broth to loosen it up as it will thicken upon standing. However, it's best to sear the scallops just before serving to maintain their perfect texture.
Nutrition Facts (Per Serving)
Calories: 480, Protein: 35g, Fat: 35g, Carbs: 8g (per serving, based on 2 servings)
Allergy Information
Contains shellfish (scallops) and dairy (heavy cream, butter, Parmesan cheese). While the recipe is naturally gluten-free, always check labels for Cajun seasoning to ensure no hidden gluten. For a dairy-free version, use plant-based heavy cream and butter alternatives, and omit the Parmesan cheese, adjusting seasoning as needed.
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