Description
A delicious recipe for pan-seared scallops topped with a creamy Cajun sauce, combining bold spices and rich flavors.
Ingredients
Scale
- 1 lb large sea scallops (dry-packed)
- Salt and freshly ground black pepper
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 tbsp unsalted butter (for the sauce)
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1 tsp Cajun seasoning
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
- 1/4 cup grated Parmesan cheese
- 1 tsp lemon juice
- Salt to taste
- Fresh parsley, chopped (for garnish)
- Optional: splash of white wine or seafood broth (for deglazing)
Instructions
- Pat scallops dry with paper towels and let them rest at room temperature for 15–20 minutes.
- Season scallops on both sides with salt and pepper.
- Heat olive oil and 1 tbsp butter in a cast iron skillet over medium-high heat. Sear scallops for 2–3 minutes on the first side until golden brown. Flip and cook for another 1–2 minutes. Remove and set aside.
- In the same skillet, reduce heat to medium. Add 1 tbsp butter and minced garlic. Sauté for 30 seconds.
- Deglaze the pan with wine or broth, scraping up the browned bits.
- Add heavy cream, Cajun seasoning, smoked paprika, and cayenne. Simmer for 2–3 minutes.
- Stir in Parmesan and lemon juice. Simmer until slightly thickened.
- Return scallops to the pan and spoon sauce over them. Warm through, garnish with parsley, and serve.
Notes
- Ensure scallops are dry-packed for better searing.
- Adjust the level of spice by modifying the amount of Cajun seasoning and cayenne pepper.
- Serving with crusty bread can complement the dish well.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Searing
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 350mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 120mg