Description
Indulge in perfectly seared scallops bathed in a rich, spicy Cajun cream sauce. This elegant dish is surprisingly quick to make and delivers restaurant-quality flavor at home.
Ingredients
- 1 lb large ‘dry’ sea scallops, tough side muscle removed
- 1 tbsp olive oil or grapeseed oil
- Salt and freshly ground black pepper, to taste
- 1 tsp Cajun seasoning, plus more for scallops
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1/2 cup chicken or vegetable broth
- 1/4 cup dry white wine (optional, or use more broth)
- 1 cup heavy cream
- 1/4 tsp cayenne pepper (optional, for extra heat)
- Fresh parsley or chives, chopped, for garnish
Instructions
- Step 1: Prepare Scallops. Pat scallops thoroughly dry with paper towels. Season generously with salt, pepper, and a light dusting of Cajun seasoning.
- Step 2: Make Cajun Cream Sauce. In a medium saucepan, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Pour in broth and white wine (if using), bring to a simmer. Stir in Cajun seasoning and cayenne (if using). Reduce heat to low, then whisk in heavy cream. Simmer gently for 5-7 minutes, stirring, until slightly thickened. Taste and adjust seasoning.
- Step 3: Sear Scallops. Heat a heavy-bottomed skillet (cast iron or stainless steel) over high heat until smoking slightly. Add olive oil and swirl. Place scallops in the hot pan, ensuring they are not overcrowded (cook in batches if necessary). Sear for 1.5 to 2 minutes per side until deep golden-brown and opaque around the edges with a slightly translucent center.
- Step 4: Serve. Immediately transfer seared scallops to plates. Spoon the spicy Cajun cream sauce generously over the scallops. Garnish with fresh parsley or chives and serve hot with your chosen side.
- Prep Time: 15 mins
- Cook Time: 15 mins