If you are craving a dish that brings together the tender sweetness of perfectly cooked scallops with a rich, flavorful sauce that has just the right amount of spice, then you must try this Seared Scallops with Cajun Cream Sauce Recipe. This dish delivers a sensational harmony between delicate seafood and a creamy, smoky, and slightly spicy Cajun sauce that will have you scraping the plate clean. Whether you’re cooking for a special occasion or simply want to treat yourself, this recipe is sure to impress with its vibrant colors and bold flavors.
Ingredients You’ll Need
The beauty of this Seared Scallops with Cajun Cream Sauce Recipe lies in its carefully selected ingredients. Each one serves a purpose, from the juicy sea scallops that offer a tender bite, to the aromatics and spices that build the depth of the sauce’s character. These ingredients are both simple and essential, making this dish approachable while still bursting with complex flavors.
- 1 pound large sea scallops, patted very dry: Ensures a perfect sear and prevents steaming.
- 2 tablespoons olive oil: Provides a high-heat oil for searing with a subtle fruity flavor.
- 1 tablespoon butter: Adds richness and helps develop a golden crust.
- Salt and freshly ground black pepper, to taste: Basic seasoning that enhances natural flavors.
- 2 tablespoons butter: For sautéing vegetables and enriching the sauce.
- 1/2 cup finely diced yellow onion: Provides sweetness and a tender bite.
- 1/2 cup finely diced red bell pepper: Adds bright color and natural sweetness.
- 1/4 cup finely diced green bell pepper: Offers a mild, fresh crunch and color contrast.
- 2 cloves garlic, minced: Infuses the dish with warm, pungent aroma.
- 1 tablespoon Cajun seasoning: Core flavor component lending that signature Cajun spiciness (store-bought or homemade).
- 1/2 teaspoon smoked paprika: Adds smoky depth with a vibrant red hue.
- 1/4 teaspoon cayenne pepper: Gives a gentle kick – adjust to your heat preference.
- 1/4 cup dry white wine: Balances richness with acidity and helps deglaze the pan.
- 1 cup heavy cream: Creates a luscious, velvety sauce.
- 1/4 cup chicken broth: Lightens the sauce while adding savory notes.
- 2 tablespoons chopped fresh parsley: Introduces fresh herbal brightness.
- 1 tablespoon chopped fresh green onions: Adds subtle bite and color.
- Extra chopped parsley and lemon wedges: For garnish and a refreshing pop at the end.
- Cooked pasta (linguine or fettuccine recommended): Serves as the perfect base to soak up the sauce.
- Crusty bread: Essential for dipping and enjoying every last drop of the creamy sauce.
How to Make Seared Scallops with Cajun Cream Sauce Recipe
Step 1: Sauté the Vegetables
Start by melting butter in a large skillet over medium heat. Toss in the yellow onion and colorful bell peppers, sautéing them until they soften and turn translucent. This gentle cooking unlocks their natural sweetness and sets a vibrant foundation for your sauce. Stir often to prevent any scorching—those caramelized edges add an extra layer of flavor you’ll love.
Step 2: Add Garlic and Spices
Next, stir in minced garlic, letting its fragrant aroma fill your kitchen for about a minute. Immediately follow with Cajun seasoning, smoked paprika, and cayenne pepper. Cooking the spices for a brief moment awakens their essential oils, releasing a warm, smoky scent that instantly elevates the dish.
Step 3: Deglaze with White Wine
Pour the white wine into the skillet, carefully scraping the bottom to loosen any golden bits. This step not only brightens the sauce but also infuses it with a subtle acidity that balances the richness. Let it simmer for a couple of minutes to gently cook off the alcohol.
Step 4: Build the Cream Sauce
Now it’s time to add the heavy cream and chicken broth, stirring everything together until combined. Reduce the heat and let the sauce simmer slowly, thickening to a dreamy, creamy consistency. This simmer also allows the flavors to marry beautifully, resulting in that irresistible Cajun cream sauce that perfectly complements your scallops.
Step 5: Finish the Sauce
Turn off the heat and mix in freshly chopped parsley and green onions. These fresh herbs add a pop of color and subtle brightness, balancing the creamy sauce’s richness. Season with salt and pepper to taste, and keep the sauce warm while you move on to the star ingredient—the scallops.
Step 6: Prepare the Scallops
Patting your scallops very dry is a crucial secret to a flawless sear—moisture is the enemy of a golden crust. Generously season both sides with salt and freshly ground black pepper to amplify their delicate seafood flavor.
Step 7: Sear the Scallops
Heat olive oil and butter together in a hot skillet. The pan needs to be really hot so the scallops sizzle immediately, forming a beautiful caramelized surface. Place the scallops carefully without crowding the pan—give them space to develop a golden crust. Cook for about 2 to 3 minutes per side until they are opaque and firm yet still tender inside. Overcooking here is a no-no since scallops get rubbery quickly!
Step 8: Combine Scallops and Sauce
Remove scallops from the skillet and gently fold them into the warm Cajun cream sauce, coating each piece evenly. This final step marries the textures and flavors perfectly without overcooking the scallops, making sure every bite is juicy and flavorful.
Step 9: Serve Immediately
Serve these beauties atop your favorite cooked pasta for a comforting meal, alongside steamed rice, or mashed potatoes. Don’t forget some crusty bread on the side to sop up all that velvety sauce. Garnish with extra parsley and a squeeze of lemon for brightness — it truly takes this dish over the top.
How to Serve Seared Scallops with Cajun Cream Sauce Recipe
Garnishes
A sprinkle of freshly chopped parsley and a few lemon wedges is all you need to add visual appeal and a zesty lift to the dish. The fresh herbs bring a burst of green that contrasts beautifully with the creamy sauce, while the lemon’s acidity cuts through the richness, refreshing your palate with every bite.
Side Dishes
This Seared Scallops with Cajun Cream Sauce Recipe pairs wonderfully with simple yet flavorful sides like linguine or fettuccine pasta. The noodles soak up the sauce perfectly, making each forkful a luxurious experience. For something lighter, steamed vegetables or a crisp salad with a citrus vinaigrette provide a vibrant counterbalance. And crusty bread, always crusty bread, is non-negotiable to enjoy every drop of that amazing sauce.
Creative Ways to Present
For a stunning presentation, arrange the scallops in a circle on a large plate, spoon the creamy Cajun sauce over the top, and garnish with a flourish of parsley and lemon wedges. You can also serve the scallops atop a bed of creamy risotto or alongside roasted sweet potatoes for added depth of flavor. For a casual vibe, serve everything family-style and let everyone dive in—there’s something so joyous about sharing a dish this good!
Make Ahead and Storage
Storing Leftovers
Leftover seared scallops with Cajun cream sauce should be cooled to room temperature, then stored in an airtight container in the refrigerator. Consume within 2 days to enjoy the best flavor and texture. Keep the sauce separate from the scallops if possible to avoid over-softening the seafood.
Freezing
Freezing scallops after searing is not recommended because their delicate texture suffers. If you want to freeze, keep the scallops raw and freeze them separately. The sauce can be frozen in a sealed container for up to 2 months. When ready to use, thaw the sauce overnight in the fridge and gently reheat on the stove.
Reheating
Reheat leftovers gently over low heat on the stovetop to prevent the cream from splitting and the scallops from toughening. Stir the sauce frequently and add a splash of broth or cream if it becomes too thick. Avoid microwaving, which can cause uneven heating and rubbery scallops.
FAQs
Can I use frozen scallops for this recipe?
Yes! Just make sure to thaw them thoroughly and pat very dry before cooking. The dryness of the scallops is key to achieving a perfect sear without steaming.
What can I substitute for the white wine in the sauce?
If you prefer not to use wine, you can substitute with additional chicken broth or even a splash of white grape juice for a touch of sweetness and acidity.
How spicy is the Cajun cream sauce?
The sauce offers a gentle kick thanks to the cayenne and Cajun seasoning, but you can easily adjust the heat by reducing or increasing the cayenne pepper according to your taste.
Can I prepare the sauce ahead of time?
Absolutely! The sauce can be made a day ahead and reheated gently before adding the freshly seared scallops for the best texture and flavor.
What is the best way to tell when scallops are done?
Look for a golden-brown crust on both sides and an opaque center that feels firm but slightly springy. Avoid overcooking to keep them tender and juicy.
Final Thoughts
This Seared Scallops with Cajun Cream Sauce Recipe is truly one of those dishes that feels special without being complicated. The balance of flavors, the beautiful presentation, and the comforting creaminess all come together to create a memorable meal you’ll want to make again and again. So go ahead, gather these simple ingredients, follow along with the steps, and treat yourself and your loved ones to a seafood dinner that is bursting with warmth and delight.
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Seared Scallops with Cajun Cream Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun, American
Description
Seared Scallops with Cajun Cream Sauce is a delectable and easy-to-make seafood dish featuring perfectly caramelized large sea scallops served in a rich, spicy Cajun-infused cream sauce. Paired with pasta or crusty bread, this recipe balances bold spices, creamy textures, and fresh herbs to deliver a restaurant-quality meal in just 45 minutes.
Ingredients
For the Scallops
- 1 pound large sea scallops, patted very dry
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt and freshly ground black pepper, to taste
For the Cajun Cream Sauce
- 2 tablespoons butter
- 1/2 cup finely diced yellow onion
- 1/2 cup finely diced red bell pepper
- 1/4 cup finely diced green bell pepper
- 2 cloves garlic, minced
- 1 tablespoon Cajun seasoning (store-bought or homemade)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (adjust to your spice preference)
- 1/4 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1 cup heavy cream
- 1/4 cup chicken broth
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh green onions
- Salt and freshly ground black pepper, to taste
To Serve
- Extra chopped parsley
- Lemon wedges
- Cooked pasta (linguine or fettuccine recommended)
- Crusty bread for dipping
Instructions
- Sauté Vegetables: In a large skillet or saucepan, melt 2 tablespoons of butter over medium heat. Add the diced yellow onion, red bell pepper, and green bell pepper. Sauté for about 5-7 minutes, or until the vegetables are softened and slightly translucent. Stir frequently to prevent burning.
- Add Garlic and Spices: Add the minced garlic to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. Stir in the Cajun seasoning, smoked paprika, and cayenne pepper. Cook for about 30 seconds, stirring constantly, to bloom the spices and release their aromas.
- Deglaze with Wine: Pour in the dry white wine and scrape up any browned bits from the bottom of the skillet. Let the wine simmer for 2-3 minutes, allowing the alcohol to evaporate slightly.
- Create the Cream Sauce: Pour in the heavy cream and chicken broth. Stir well to combine. Bring the sauce to a gentle simmer, then reduce the heat to low and let it simmer for about 10-15 minutes, or until the sauce has thickened slightly. Stir occasionally to prevent sticking.
- Finish Sauce: Stir in the chopped fresh parsley and green onions. Season with salt and freshly ground black pepper to taste. Keep the sauce warm over low heat while you prepare the scallops.
- Prepare Scallops: Pat the scallops very dry with paper towels. Season the scallops generously with salt and freshly ground black pepper on both sides.
- Heat Skillet for Searing: Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. The pan should be very hot before you add the scallops.
- Sear Scallops: Carefully place the scallops in the hot skillet, making sure not to overcrowd the pan. Sear the scallops for about 2-3 minutes per side, or until they are golden brown and caramelized on the outside and opaque in the center. The internal temperature should reach 145°F (63°C).
- Check Doneness: The scallops are done when they are firm to the touch and slightly springy. Avoid overcooking them, as they can become rubbery. If you’re unsure, use a meat thermometer to check the internal temperature.
- Remove Scallops: Once the scallops are seared to perfection, remove them from the skillet and set them aside.
- Combine Scallops with Sauce: Gently add the seared scallops to the Cajun cream sauce. Toss to coat them evenly with the sauce. Be careful not to overcook the scallops at this stage.
- Serve: Serve the seared scallops with Cajun cream sauce immediately. You can serve them over cooked pasta (linguine or fettuccine are excellent choices), rice, or mashed potatoes. Alternatively, serve them with crusty bread for dipping into the delicious sauce.
- Garnish and Brighten: Garnish with extra chopped parsley and lemon wedges for a pop of freshness and color. A squeeze of lemon juice can brighten up the flavors of the dish.
Notes
- Make sure to pat scallops very dry before searing to achieve a perfect caramelization.
- Adjust cayenne pepper amount according to your preferred spice level.
- Use fresh herbs like parsley and green onions for the best flavor in the sauce.
- Do not overcrowd the pan when searing scallops; cook in batches if needed.
- Serve immediately to enjoy the scallops at their best texture and flavor.
- White wine can be substituted with chicken broth if preferred, but the flavor profile will slightly differ.
