These tender, golden seared scallops are a real treat! They pair perfectly with a creamy, spicy Cajun sauce that adds a kick to every bite.
Cooking scallops is like a magic show – they go from raw to delicious in minutes! I love serving them over pasta or rice to soak up all that tasty sauce—yum!
Key Ingredients & Substitutions
Scallops: Fresh sea scallops are ideal for this recipe. If they’re not available, try using smaller bay scallops, though they cook faster. Frozen scallops can work too, but make sure to thaw them properly for the best texture.
Cajun Seasoning: You can adjust the amount based on your spice preference. If you don’t have Cajun seasoning, blend equal parts of paprika, oregano, thyme, and cayenne for a quick homemade version!
Heavy Cream: For a lighter option, you can use half-and-half, though the sauce won’t be as rich. Coconut cream is an excellent alternative for dairy-free diets.
Pasta or Rice: I like to serve these scallops over a creamy risotto, but any pasta or fluffy white rice works great too. Quinoa is a healthy substitute for a different twist!
How Do You Achieve Perfectly Seared Scallops?
Searing scallops is an art! The key is to start with dry scallops, as moisture prevents that beautiful golden crust from forming. Here’s how to do it:
- Use medium-high heat for the skillet. If it’s too low, the scallops will steam instead of sear.
- Place the scallops in a single layer; overcrowding will cool the pan and result in uneven cooking.
- Leave them alone for 2-3 minutes on one side for a crisp surface, then flip gently and sear for another 1-2 minutes.
- Look for a nice golden brown on both sides, and make sure they are opaque throughout for a tender finish.
These tips will help you achieve beautifully seared scallops every time!
Seared Scallops with Creamy Spicy Cajun Sauce
Ingredients You’ll Need:
- For the Scallops:
- 1 lb (450 g) sea scallops, patted dry
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- For the Sauce:
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 1-2 tsp Cajun seasoning (adjust to taste)
- 1/4 tsp smoked paprika (optional, for extra smoky flavor)
- 1/4 tsp cayenne pepper (adjust for spice level)
- 1 cup heavy cream
- 1/4 cup chicken broth or seafood stock
- 1 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley, for garnish
How Much Time Will You Need?
This recipe will take about 15-20 minutes from start to finish. In just a few moments, you’ll have perfectly seared scallops bathed in a creamy, spicy sauce!
Step-by-Step Instructions:
1. Preparing the Scallops:
Start by patting the scallops dry with paper towels. This step is crucial to ensure a nice sear. Once they are dry, season both sides with salt and black pepper.
2. Searing the Scallops:
In a large skillet, heat the olive oil over medium-high heat. When the oil is hot, add the scallops in a single layer. Make sure not to crowd the pan; you want to give them space to brown nicely. Sear them for about 2-3 minutes until they turn golden brown, then flip and cook the other side for another 1-2 minutes until they’re fully opaque and tender. Once done, remove them from the skillet and set aside.
3. Making the Sauce:
Lower the heat to medium and add the butter to the same skillet. Once melted, add the finely chopped shallot and sauté for about 2 minutes, until it becomes translucent. Add the minced garlic, Cajun seasoning, smoked paprika, and cayenne pepper. Stir for about 30 seconds to release those flavorful aromas.
4. Creating the Creamy Base:
Next, pour in the chicken broth or seafood stock, making sure to scrape up any tasty browned bits from the bottom of the pan. Allow this to reduce for 1-2 minutes before adding the heavy cream. Stir and bring the mixture to a gentle simmer, cooking for about 3-5 minutes until the sauce has thickened.
5. Finishing Touches:
Just before serving, add a splash of fresh lemon juice to brighten the sauce. Taste and adjust the seasoning if needed. Don’t forget to return the seared scallops to the skillet, spoon the sauce generously over them, and warm for about 1 minute.
6. Serving:
Garnish the scallops with freshly chopped parsley and serve immediately. They go wonderfully over a bed of rice, pasta, or with crusty bread to soak up that delicious sauce!
Enjoy your perfectly seared scallops with a rich, spicy Cajun cream sauce!
Frequently Asked Questions
Can I Use Frozen Scallops for This Recipe?
Yes, you can use frozen scallops! Just make sure to thaw them completely in the refrigerator overnight or place them in a sealed plastic bag and submerge in cold water for faster thawing. Pat them dry thoroughly before cooking for a better sear.
What If I Don’t Have Cajun Seasoning?
No problem! You can create your own mix by combining equal parts paprika, garlic powder, onion powder, and dried herbs like oregano and thyme. Adding a pinch of cayenne pepper gives it that extra kick!
How Can I Make This Dish Lighter?
If you’re looking to lighten it up, consider using half-and-half or evaporated milk instead of heavy cream. The sauce will be less rich, but still delicious!
How Should I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 2 days. To reheat, gently warm in a skillet over low heat, stirring occasionally. Avoid overheating as scallops can become tough when overcooked.
