Description
A delicious and flavorful dish featuring perfectly seared scallops in a spicy Cajun cream sauce.
Ingredients
- 1 lb large sea scallops (dry-packed)
- Salt and freshly ground black pepper
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 tbsp unsalted butter (for sauce)
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1 tsp Cajun seasoning
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
- 1/4 cup grated Parmesan cheese
- 1 tsp lemon juice
- Salt to taste
- Fresh parsley, chopped (for garnish)
- Optional: splash of white wine or seafood broth (for deglazing)
Instructions
- Pat scallops dry with paper towels and let them rest at room temperature for 15–20 minutes.
- Season scallops on both sides with salt and pepper.
- Heat olive oil and 1 tbsp butter in a cast iron skillet over medium-high heat. Sear scallops for 2–3 minutes until golden brown, then flip and cook 1–2 minutes more. Remove and set aside.
- Reduce heat to medium. Add 1 tbsp butter and minced garlic. Sauté for 30 seconds.
- Deglaze with wine or broth, scraping up browned bits.
- Add heavy cream, Cajun seasoning, smoked paprika, and cayenne. Simmer 2–3 minutes.
- Stir in Parmesan and lemon juice. Simmer until slightly thickened.
- Return scallops to the pan, spoon sauce over them, warm through, garnish with parsley, and serve.
Notes
- Use dry-packed scallops for best searing.
- Adjust spice level to taste.
- Serve with rice or vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American