Seared Scallops with Spicy Cajun Cream Sauce

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

For the Scallops:

1 lb sea scallops (patted dry)

Salt & pepper, to taste

1 tbsp olive oil

1 tbsp butter

For the Spicy Cajun Cream Sauce:

1 tbsp butter

3 cloves garlic, minced

1 cup heavy cream

1 tbsp Cajun seasoning (adjust to taste)

¼ tsp smoked paprika (optional for extra smokiness)

Pinch of crushed red pepper flakes (optional, for heat)

½ cup grated Parmesan cheese

Salt, to taste

Juice of ½ lemon

Fresh parsley, chopped (for garnish)

 

 

Instructions:

1. Prep the Scallops:

Pat scallops dry with paper towels (this helps with searing).

Season both sides lightly with salt and pepper.

2. Sear the Scallops:

Heat olive oil and butter in a large skillet over medium-high heat.

When the pan is hot, add scallops in a single layer (don’t overcrowd).

Sear 1½–2 minutes per side, until a golden crust forms and they release easily from the pan.

Remove scallops and set aside.

3. Make the Cajun Cream Sauce:

In the same pan, lower heat to medium and add butter.

Sauté minced garlic for 30 seconds.

Pour in heavy cream and stir in Cajun seasoning, smoked paprika, and red pepper flakes (if using).

Simmer 2–3 minutes, then add Parmesan cheese and lemon juice. Stir until smooth.

Taste and adjust seasoning as needed.

4. Finish & Serve:

Return seared scallops to the pan and spoon sauce over them.

Simmer 1–2 minutes to warm through.

Garnish with fresh parsley and serve immediately.