Save It Experience the ultimate gourmet meal at home with these Seared Scallops with Spicy Cajun Cream Sauce. Succulent sea scallops are seared to golden perfection, creating a delicate crust that yields to a buttery, tender interior. Bathed in a rich, velvety sauce infused with bold Cajun spices, garlic, and savory Parmesan cheese, this dish is the epitome of restaurant-quality seafood. Whether you are hosting a special dinner party or looking for a quick yet impressive weeknight treat, this 20-minute recipe delivers sophisticated flavors with minimal effort.
Save It Achieving the perfect sear is the hallmark of a great scallop dish. By ensuring your pan is hot and your scallops are dry, you create a beautiful contrast in textures. The sauce is then built in the same skillet, capturing the caramelized flavors from the searing process to create a deep, complex base for the heavy cream and Parmesan.
Ingredients
- Scallops: 12 large sea scallops, ½ teaspoon salt, ½ teaspoon black pepper
- For Searing: 1 tablespoon olive oil
- Sauce: 2 tablespoons butter, 3 garlic cloves (minced), 1 tablespoon Cajun seasoning, ¾ cup heavy cream, ½ cup grated Parmesan cheese, ½ teaspoon paprika
- Garnish: 1 tablespoon fresh parsley, chopped
Instructions
- 1. Prepare the Scallops
- Pat the scallops thoroughly dry with paper towels. Season both sides with salt and pepper.
- 2. Sear
- Heat olive oil in a large skillet over medium-high heat. Add the scallops in a single layer and sear for about 2 minutes per side, until a golden crust forms. Remove from skillet and set aside.
- 3. Sauté Aromatics
- Reduce heat to medium. Add butter to the same skillet and melt. Add minced garlic and cook for 30 seconds until fragrant.
- 4. Build the Sauce
- Stir in Cajun seasoning and paprika. Pour in the heavy cream and bring to a gentle simmer. Cook for 3–4 minutes, stirring occasionally, until slightly thickened.
- 5. Melt Cheese
- Add Parmesan cheese and stir until melted and the sauce is creamy. Taste and adjust seasoning if needed.
- 6. Combine and Heat
- Return the scallops to the pan. Spoon the sauce over them and warm through for about 1 minute.
- 7. Garnish and Serve
- Garnish with chopped parsley. Serve immediately.
Zusatztipps für die Zubereitung
For the best sear, use dry-packed scallops and ensure they are completely dry before cooking. Avoid overcrowding the pan; cook in batches if necessary to prevent the scallops from steaming. Do not overcook scallops—they become tough and rubbery if left on heat for too long.
Varianten und Anpassungen
For extra heat, add a pinch of cayenne to the sauce. If you want to add more vegetables, sautéed spinach or bell peppers can be stirred into the cream sauce just before serving. You can also swap the scallops for shrimp using the exact same method.
Serviervorschläge
Serve these scallops with fluffy rice, crusty bread, or sautéed greens for a complete meal. The sauce is so delicious you will want plenty of bread to soak it all up. For a lower-carb option, serve over a bed of cauliflower mash or zucchini noodles.
Save It This Seared Scallops with Spicy Cajun Cream Sauce is a masterclass in balancing textures and flavors. With the savory notes of Parmesan and the spicy kick of Cajun seasoning, every bite is a celebration of Southern-inspired seafood. Enjoy this elegant meal with a glass of chilled white wine for the perfect dining experience.
Recipe FAQs
- → How do I get the perfect golden crust on scallops?
Pat scallops completely dry with paper towels before seasoning. Use a hot skillet with oil and avoid moving them during the first 2 minutes of cooking. This allows the caramelization to form naturally. Don't overcrowd the pan—cook in batches if needed.
- → Can I use bay scallops instead of sea scallops?
While bay scallops work, sea scallops are preferred for their meatier texture and better sear. Bay scallops cook much faster (30-60 seconds per side) and can become rubbery. If using bay scallops, reduce cooking time significantly.
- → Is this sauce suitable for making ahead?
The cream sauce can be made 1-2 hours ahead and gently reheated. Thin with a splash of cream if needed. However, scallops are best cooked immediately before serving for optimal texture. Reheating cooked scallops often makes them tough.
- → What can I substitute for heavy cream?
Half-and-half works but yields a thinner sauce. For dairy-free, use full-fat coconut milk—note it will add subtle coconut flavor. Cashew cream also creates richness without dairy. Avoid milk as it won't thicken properly.
- → How do I know when scallops are done?
Look for opaque, slightly firm flesh with a golden-brown exterior. Large sea scallops typically need 2 minutes per side for medium-rare (recommended). Overcooking makes them rubbery and tough. Use a thermometer—120°F internal is ideal.
- → What sides pair well with this dish?
Crusty bread is perfect for sopping up the sauce. Creamy mashed potatoes, roasted asparagus, sautéed spinach, or fluffy rice all complement the richness. For a lighter option, serve over mixed greens with a citrus vinaigrette to cut through the cream.