Seared Scallops with Spicy Cajun Cream Sauce
Ingredients:
1 lb sea scallops, patted dry
1 tablespoon olive oil
1 tablespoon butter
Salt and black pepper, to taste
For the Cajun Cream Sauce:
1 tablespoon butter
2 cloves garlic, minced
1 cup heavy cream
1 tablespoon Cajun seasoning
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper (optional, for extra heat)
¼ cup grated Parmesan cheese
Salt and pepper, to taste
Chopped parsley or green onion, for garnish
Directions:
Sear the Scallops:
Heat olive oil and butter in a skillet over medium-high heat. Season scallops with salt and pepper. Once the pan is hot and shimmering, add scallops in a single layer without crowding. Sear 2–3 minutes per side until golden brown and cooked through. Remove and set aside.
Make the Sauce:
In the same skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds until fragrant. Stir in heavy cream, Cajun seasoning, paprika, and cayenne (if using). Simmer for 2–3 minutes until slightly thickened.
Finish the Sauce:
Stir in Parmesan cheese and adjust seasoning with salt and pepper. Simmer another minute until creamy and smooth.
Combine:
Return scallops to the skillet and spoon the sauce over to coat. Simmer for 1 minute to warm through.
Serve:
Plate the scallops over rice, mashed potatoes, or pasta. Garnish with chopped parsley or green onion. Serve immediately.
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Kcal: Approx. 410 kcal per serving | Servings: 4