These seared scallops are tender and flavorful, cooked to a perfect golden brown. The creamy Cajun sauce adds a spicy kick that makes every bite exciting!
Honestly, it feels fancy but is super easy to whip up! I love serving it over pasta or rice to soak up that delicious sauce. You’ll feel like a chef in no time! 😄
Key Ingredients & Substitutions
Scallops: Fresh sea scallops are the star here. If you can’t find them, you might use large shrimp instead. Just adjust cooking times to ensure they don’t overcook.
Cajun seasoning: This mix adds a nice kick! If you’re not a fan of spice, try using Italian seasoning, but gradually add it so it doesn’t overpower the dish.
Heavy cream: For a lighter option, you can substitute half-and-half or even coconut milk for a dairy-free version. Just know that the sauce may be less rich.
Shallot: You can swap shallots for a small onion or even some green onions if that’s what you have on hand.
How Do You Achieve Perfectly Seared Scallops?
Getting that golden crust on scallops is all about technique. Here’s how to get it right:
- Start by drying the scallops thoroughly. Any moisture will hinder the searing process.
- Use a hot skillet! Make sure the oil and butter are shimmering before adding the scallops.
- Don’t overcrowd the pan. Give each scallop space to breathe for that beautiful sear.
- Sear on high heat, about 2-3 minutes each side, until they’re golden. Flip only once for best results.
Follow these tips, and your scallops will turn out perfectly seared every time!
Seared Scallops With Creamy Cajun Sauce
Ingredients You’ll Need:
- 1 lb large sea scallops, patted dry
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 1 tsp Cajun seasoning (adjust to taste)
- 1/2 cup heavy cream
- 1/4 cup chicken broth or seafood stock
- 1 tsp lemon juice
- 1 tbsp chopped fresh parsley (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation time and 15 minutes of cooking time. In total, you’ll need around 25 minutes to have a delicious meal ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Scallops:
Start by patting the scallops dry with paper towels so they sear nicely. Season both sides with salt, black pepper, and half of the Cajun seasoning, ensuring they’re well-coated.
2. Heat the Skillet:
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Allow it to get hot but not smoking before adding the scallops.
3. Sear the Scallops:
Add the scallops to the skillet in a single layer, making sure not to overcrowd them. Sear for about 2-3 minutes per side until they turn a beautiful golden brown and are just cooked through. Remove the scallops from the skillet and set them aside on a plate.
4. Make the Sauce Base:
Lower the heat to medium and add the remaining tablespoon of butter to the skillet. Once it melts, add the chopped shallot and sauté for about 2 minutes until it becomes soft and translucent.
5. Add Garlic and Cajun Spice:
Stir in the minced garlic along with the rest of the Cajun seasoning. Cook this mixture for about 30 seconds, or until you can smell the fragrant garlic.
6. Create the Sauce:
Next, pour in the chicken broth or seafood stock. Let it simmer for 2-3 minutes, allowing it to reduce slightly, enhancing the flavor.
7. Incorporate Cream:
Add the heavy cream to the skillet, stirring well to combine everything. Bring it to a gentle simmer and allow it to thicken for about 3-5 minutes, stirring occasionally.
8. Final Touches:
Stir in the lemon juice and taste the sauce. Adjust seasoning with more salt and pepper if necessary, creating the perfect flavor.
9. Combine Scallops with Sauce:
Place the cooked scallops back into the skillet. Spoon the creamy Cajun sauce generously over them to coat.
10. Serve and Garnish:
Plate your scallops and spoon extra sauce over the top. Garnish with freshly chopped parsley. Serve immediately, ideally over a bed of rice, pasta, or alongside crusty bread to soak up that delicious sauce!
Enjoy your delicious seared scallops with creamy Cajun sauce! They’ll make for a delightful meal any night of the week.
Frequently Asked Questions
Can I Use Frozen Scallops for This Recipe?
Yes, you can use frozen scallops! Just make sure to fully thaw them in the refrigerator overnight or under cold running water before cooking. Pat them dry well to achieve that perfect sear!
What If I Don’t Have Cajun Seasoning?
No problem! You can make your own by combining paprika, cayenne pepper, garlic powder, onion powder, and thyme. Use about a teaspoon of this mix for a similar flavor profile, adjusting to taste as needed.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm them in a skillet over low heat to prevent overcooking the scallops.
Can I Make the Sauce in Advance?
Absolutely! You can prepare the Cajun sauce ahead of time and store it in the fridge for up to 3 days. Just reheat it on the stove, adding a splash of cream if needed before combining with freshly seared scallops.