These seared scallops are perfectly cooked and topped with a creamy, spicy Cajun sauce that adds a kick! They are quick to make and look great on any plate.
Trust me, the sauce is the star here—it’s rich, zesty, and totally delicious! I love serving this dish with rice or pasta to soak up every drop of that sauce. Yum! 😋
Key Ingredients & Substitutions
Scallops: Large sea scallops are best for this dish because they sear nicely. If you can’t find fresh scallops, frozen ones work too; just be sure to thaw them completely and pat them dry before cooking.
Cajun seasoning: While store-bought works perfectly, making your own is easy! Mix paprika, cayenne, oregano, thyme, garlic powder, and onion powder. Adjust the spices to suit your taste!
Heavy cream: For a lighter sauce, use half-and-half or whole milk, though the richness will change slightly. If you’re dairy-free, coconut cream is a great substitute that adds a lovely flavor!
Cayenne pepper: Adjust the amount to control the heat; start with less if you’re sensitive to spice. Smoked paprika can be substituted with regular paprika for a milder flavor.
How Do You Achieve Perfectly Searing Scallops?
Getting a good sear on scallops is key to this recipe! Here’s how to do it right:
- Make sure your scallops are patted dry. This prevents steaming and helps form that beautiful crust.
- Use a hot skillet: preheat your skillet until it’s hot but not smoking. This is critical for a good sear.
- Cook in batches if necessary to avoid overcrowding. Give each scallop enough space.
- Once in the pan, don’t move them around for the first couple of minutes. Let them sear until golden brown. Flip and sear the other side briefly until cooked through.
Following these tips will yield a delicious sear, enhancing the flavor of the scallops beautifully! Enjoy the cooking experience!
Seared Scallops with Creamy Spicy Cajun Sauce
Ingredients You’ll Need:
- 1 lb (450g) large sea scallops, patted dry
- Salt and black pepper, to taste
- 2 tbsp olive oil or unsalted butter (or a mix)
- 1 tbsp Cajun seasoning (store-bought or homemade)
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup chicken broth or seafood stock
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (adjust for desired spice level)
- 1 tsp lemon juice
- 2 tbsp chopped fresh parsley (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 15 minutes of cooking, so you’ll have a delicious meal ready in about 30 minutes! Perfect for a weeknight dinner or a special occasion.
Step-by-Step Instructions:
1. Prepare the Scallops:
Start by patting the scallops dry with paper towels. This step is really important for achieving a nice sear! Season both sides with a pinch of salt, pepper, and half of the Cajun seasoning. Make sure they’re evenly coated.
2. Sear the Scallops:
In a large skillet, heat the olive oil or butter over medium-high heat until it’s hot but not smoking. Carefully add the scallops in a single layer, giving them some space. Let them sear without moving them for about 2 minutes. You’ll want that golden-brown crust!
3. Flip the Scallops:
Once the first side is nicely seared, flip the scallops over and cook for 1 to 2 more minutes until just cooked through. A little firmness is okay! Remove the scallops from the pan and keep them warm on a plate while you make the sauce.
4. Make the Sauce:
Reduce the heat to medium. If needed, add more oil or butter to the pan. Toss in the chopped shallots and cook for about 1-2 minutes until they’re soft and translucent. Then, add the minced garlic for about 30 seconds until it’s fragrant.
5. Create the Creamy Base:
Pour in the chicken broth, making sure to scrape up any browned bits from the bottom of the pan—those bits are full of flavor! Next, stir in the heavy cream, smoked paprika, the rest of the Cajun seasoning, and cayenne pepper. Let it gently simmer for about 3-5 minutes until it thickens up slightly.
6. Finish the Sauce:
Add the lemon juice to the creamy sauce and taste it. Adjust with more salt or pepper if necessary to suit your taste!
7. Combine and Serve:
Return the seared scallops to the skillet and spoon that creamy, spicy sauce over them just to warm them back up for about 1 minute. Now they’re ready to be plated!
8. Enjoy:
Serve your scallops immediately, garnished with fresh parsley if you’d like. They pair beautifully with steamed rice, pasta, or crusty bread to soak up that amazing sauce. Enjoy every bite!
Frequently Asked Questions (FAQ)
Can I Use Frozen Scallops for This Recipe?
Yes, you can use frozen scallops! Just make sure to thaw them completely in the refrigerator overnight or quickly in a sealed plastic bag submerged in cold water. Once thawed, pat them dry thoroughly before cooking to ensure a good sear.
What If I Don’t Have Cajun Seasoning?
No worries! You can easily make your own Cajun seasoning by combining equal parts of paprika, onion powder, garlic powder, oregano, thyme, and black pepper. For extra heat, add a pinch of cayenne or crushed red pepper flakes!
Can I Make the Sauce Ahead of Time?
Absolutely! You can prepare the creamy Cajun sauce in advance and store it in the fridge for up to 2 days. Just reheat gently on the stove before adding the seared scallops to ensure it’s warmed through and smooth.
How Can I Store Leftovers?
If you have any leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, gently warm them in a skillet or microwave, adding a splash of cream or broth to loosen the sauce as needed.
