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
Scale
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.
