Seared Scallops Spicy Cajun Cream (Printable Version)
# What You Need:
→ For the Scallops
01 -
1 lb large sea scallops (dry-packed)
02 -
Salt and freshly ground black pepper
03 -
1 tbsp olive oil
04 -
1 tbsp unsalted butter
→ For the Cajun Cream Sauce
05 -
1 tbsp unsalted butter
06 -
3 garlic cloves, minced
07 -
1 cup heavy cream
08 -
1 tsp Cajun seasoning
09 -
1/2 tsp smoked paprika
10 -
1/4 tsp cayenne pepper (optional)
11 -
1/4 cup grated Parmesan cheese
12 -
1 tsp lemon juice
13 -
Salt to taste
14 -
Fresh parsley, chopped (for garnish)
15 -
Optional: splash of white wine or seafood broth (for deglazing)
# Steps to Follow:
01 -
Pat scallops dry with paper towels and let them rest at room temperature for 15–20 minutes.
02 -
Season scallops on both sides with salt and pepper.
03 -
Heat olive oil and 1 tbsp butter in a cast iron skillet over medium-high heat. Sear scallops for 2–3 minutes on the first side until golden brown. Flip and cook for another 1–2 minutes. Remove and set aside.
04 -
In the same skillet, reduce heat to medium. Add 1 tbsp butter and minced garlic. Sauté for 30 seconds.
05 -
Deglaze the pan with wine or broth, scraping up the browned bits.
06 -
Add heavy cream, Cajun seasoning, smoked paprika, and cayenne. Simmer for 2–3 minutes.
07 -
Stir in Parmesan and lemon juice. Simmer until slightly thickened.
08 -
Return scallops to the pan and spoon sauce over them. Warm through, garnish with parsley, and serve.