These seared scallops are perfectly golden and juicy, topped with a rich and creamy Cajun sauce. They make a fancy dish that’s surprisingly easy to whip up!
I love serving these scallops on a bed of rice or pasta. They bring a little party to the plate, and who can resist that creamy, zesty sauce? It’s deliciously fun! 🎉
Key Ingredients & Substitutions
Scallops: Fresh sea scallops are the star of this dish. Ensure they’re well dried for a perfect sear. If you can’t find sea scallops, consider using bay scallops, but note they’ll cook quicker.
Shallots: These add a delicate onion flavor. If you can’t find them, you can swap in a small onion or even green onions for a milder taste.
Cajun Seasoning: This gives the sauce its kick. If you’re out or want a milder flavor, try using paprika with a pinch of garlic powder and black pepper instead. You can make your own Cajun seasoning easily at home!
Heavy Cream: For a lighter option, half-and-half or coconut milk can work well, but they won’t be as rich. For a dairy-free alternative, opt for cashew cream for a similar texture.
How Do I Achieve Perfectly Searing Scallops?
Searing scallops can be tricky, but getting it right enhances their flavor and texture. Here’s how to do it:
- Pat them dry: Moisture on the scallops prevents a nice crust. Use paper towels to absorb any excess water.
- Hot skillet: Make sure your skillet is hot before adding the oil or butter. This helps create that golden crust. You should hear a sizzle when they hit the pan!
- Don’t overcrowd: Give scallops space in the pan. Crowding leads to steaming instead of searing.
- Timing: Sear for just 2-3 minutes per side. They cook quickly, so don’t overdo it—overcooked scallops become rubbery.
Enjoy the process and those scallops will turn out perfectly every time!
Seared Scallops With Creamy Cajun Sauce
Ingredients You’ll Need:
For the Scallops:
- 12 large sea scallops, patted dry
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or unsalted butter
For the Creamy Cajun Sauce:
- 2 tablespoons unsalted butter
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Cajun seasoning (adjust to taste)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1 cup heavy cream
- 1/4 cup chicken broth or seafood broth
- 1 teaspoon lemon juice
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley, for garnish
How Much Time Will You Need?
This delightful dish takes about 10 minutes to prepare and 15 minutes to cook, so you’re looking at a total time of about 25 minutes from start to finish. Perfect for a quick weeknight meal or impressing guests with minimal effort!
Step-by-Step Instructions:
1. Prepare the Scallops:
Start by patting the scallops dry with paper towels. This is important because moisture can prevent the scallops from getting that lovely golden crust. Season both sides of the scallops lightly with salt and freshly ground black pepper to enhance the flavor.
2. Sear the Scallops:
In a large skillet, heat the olive oil or butter over medium-high heat. Once hot (you should see it shimmering), carefully add the scallops in a single layer—avoid crowding them! Sear for about 2-3 minutes until each scallop is golden brown on the bottom. Flip them over and cook for another 2-3 minutes until they’re opaque all the way through. Once done, remove the scallops from the skillet and set them aside on a plate.
3. Make the Cajun Sauce:
Lower the heat on the skillet to medium. Add the unsalted butter to the same skillet, allowing it to melt. Once melted, add the finely chopped shallot and cook for about 2 minutes, or until it becomes soft. Next, add the minced garlic and cook for an additional 30 seconds until it releases its lovely aroma.
4. Add the Spices:
Stir in the Cajun seasoning, smoked paprika, and cayenne pepper (if using). Let this cook for about 30 seconds to let the spices bloom, which brings out their full flavor.
5. Create the Creamy Base:
Slowly pour in the heavy cream and chicken (or seafood) broth while stirring well to combine. Bring the sauce to a gentle simmer and let it cook for about 4-5 minutes, or until it thickens slightly.
6. Finish the Sauce:
Add the lemon juice to the sauce and season with salt and pepper to taste. Mix well to combine, adjusting the flavors as necessary.
7. Combine Scallops and Sauce:
Return the seared scallops to the skillet, spooning some of that creamy sauce over them. Let them warm for about a minute until heated through, ensuring they don’t overcook.
8. Garnish and Serve:
Sprinkle the scallops with chopped fresh parsley for a pop of color and serve immediately. This dish pairs beautifully with white rice, creamy mashed potatoes, or crusty bread to soak up that delicious sauce. Enjoy every bite!
Can I Use Frozen Scallops for This Recipe?
Yes! If using frozen scallops, be sure to thaw them completely in the refrigerator overnight. For a quicker option, you can seal them in a plastic bag and submerge in cold water until thawed. After thawing, pat them dry with paper towels to ensure a good sear.
What Should I Do If I Don’t Have Cajun Seasoning?
No worries! You can create a simple substitute using a mix of spices like paprika, garlic powder, onion powder, and a pinch of cayenne (if you like heat). You can also use a pre-made Creole seasoning in a pinch for similar flavor profiles.
How Can I Store Leftover Scallops and Sauce?
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, do so gently on the stovetop over low heat to prevent the scallops from becoming rubbery, and consider adding a splash of cream to the sauce if it thickens too much.
Can I Make This Sauce Without Cream?
Absolutely! For a lighter option, you can use half-and-half, cashew cream, or coconut milk. Just keep in mind the flavor will change slightly, but the sauce will still be delicious!