These seared scallops are juicy and tender, topped with a rich, creamy, and spicy Cajun sauce. The combination makes your taste buds dance and adds a kick to your meal!
Cooking scallops may sound fancy, but they are quick and easy! I love how perfectly they pair with pasta or rice, making dinner feel special even on a busy night. Yum!
Key Ingredients & Substitutions
Sea Scallops: Opt for large sea scallops for the best texture. If you can’t find them, bay scallops are a good alternative but will cook quicker, so watch them closely!
Olive Oil: I like using olive oil for its flavor, but you can swap it for any neutral oil like canola or avocado oil if you prefer. Just ensure it has a high smoke point.
Cajun Seasoning: Store-bought Cajun seasoning is convenient, but you can make your own! Mix paprika, garlic powder, onion powder, oregano, salt, and pepper. Adjust the cayenne based on your spice tolerance.
Heavy Cream: For a lighter option, use half-and-half or a creamy non-dairy milk, but be aware that the thickness may differ.
How Do I Get Perfectly Seared Scallops?
Searing scallops right is key to achieving that golden brown crust while keeping them tender inside. Here’s how to nail it:
- Pat the scallops dry thoroughly with paper towels. Moisture will prevent a good sear.
- Heat the oil in your skillet until it’s shimmering but not smoking. This is crucial for that nice crust.
- Add scallops in a single layer, leaving space between each. Overcrowding traps steam, so give them room!
- Sear without moving them for 2 minutes on one side to form a golden crust. Flip and cook until just opaque, about another 1-2 minutes.
Follow these tips, and you’ll impress everyone at the dinner table!
Seared Scallops with Creamy Spicy Cajun Sauce
Ingredients You’ll Need:
For the Scallops:
- 12 large sea scallops, patted dry
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
For the Sauce:
- 2 tablespoons unsalted butter
- 1 small shallot, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon Cajun seasoning (store-bought or homemade)
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1/2 cup heavy cream
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley (for garnish)
How Much Time Will You Need?
This delightful dish takes about 10 minutes to prep and 10-15 minutes to cook, making the total time around 25-30 minutes. Perfect for a quick weeknight dinner or an impressive meal for guests!
Step-by-Step Instructions:
1. Prepare the Scallops:
Start by patting the scallops dry with paper towels to remove any excess moisture. This helps them sear nicely! Season both sides with salt and pepper.
2. Sear the Scallops:
Heat olive oil in a large skillet over medium-high heat until shimmering—this means it’s hot enough! Carefully add the scallops in a single layer, making sure not to crowd them. Let them sear without moving for about 2 minutes, or until they form a lovely golden crust.
3. Flip and Finish Cooking:
Now, flip the scallops and sear the other side for another 1-2 minutes until they are opaque and just cooked through. Remove the scallops from the skillet and set aside on a plate.
4. Make the Sauce:
In the same skillet, turn the heat down to medium and add the butter. Once it melts, add the chopped shallot and minced garlic. Sauté for 1-2 minutes until fragrant and softened.
5. Add the Spices:
Stir in the Cajun seasoning, smoked paprika, and cayenne pepper. Cook for about 30 seconds to really bring out the flavors of the spices.
6. Create the Creamy Base:
Pour in the heavy cream and bring it to a gentle simmer, stirring constantly. Let the sauce thicken slightly for about 3-5 minutes—it should become rich and creamy!
7. Finish with Lemon:
Stir in the lemon juice for a bright touch and taste to adjust the seasoning with more salt and pepper if needed.
8. Combine and Serve:
Return the scallops to the skillet to warm them through while spooning some delicious sauce over them. Once everything is well combined, serve immediately, garnished with fresh parsley!
This dish pairs beautifully with rice, pasta, or fresh crusty bread. Enjoy your delicious Seared Scallops with Creamy Spicy Cajun Sauce!
Frequently Asked Questions (FAQ)
Can I Use Frozen Scallops for This Recipe?
Yes! You can use frozen scallops, but be sure to thaw them completely before cooking. The best way to thaw them is by placing them in the refrigerator overnight or for a quicker option, submerge them in a sealed bag in cold water for about 30 minutes. Pat them dry thoroughly before seasoning.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter alternative, you can substitute heavy cream with half-and-half or a mixture of milk and a little cornstarch to thicken it. For a dairy-free option, try using coconut cream, which adds a nice flavor—but adjust the spices to balance the sweetness.
How to Store Leftovers?
Store any leftover scallops and sauce in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a skillet over low heat, adding a splash of cream if the sauce has thickened too much.
Can I Add More Vegetables to the Sauce?
Absolutely! Feel free to add cooked vegetables like spinach, bell peppers, or cherry tomatoes to the sauce for extra flavor and nutrition. Sauté them along with the shallot and garlic until softened before adding the spices and cream.
