These seared scallops are bright and delicious, topped with a creamy spicy Cajun sauce that packs a punch. They’re perfect for impressing guests or treating yourself!
I love how quick and easy this dish is to make; just a little sear, and you’re ready to enjoy! Pair it with some rice or veggies for a full meal. Yum! 😋
Key Ingredients & Substitutions
Sea Scallops: Fresh or frozen scallops work, but fresh will always give you a better flavor and texture. If you can’t find large sea scallops, look for diver scallops; they’re smaller but just as tasty.
Olive Oil: This is great for high-heat cooking, but you could use avocado oil instead, which has a higher smoke point. I like mixing in a little butter for extra flavor.
Heavy Cream: For a lighter option, substitute half-and-half or coconut cream if you want a dairy-free alternative. Both will still give you a creamy texture!
Seasonings: Cajun seasoning is key for that spice! If you want less heat, try Italian seasoning for an entirely different flavor profile, or just reduce the cayenne.
How Do I Get a Perfect Sear on My Scallops?
Achieving that beautiful golden-brown crust on scallops means patience and the right technique. Here’s how to nail it:
- Make sure scallops are super dry—this helps them sear instead of steam. Pat them dry and season just before cooking.
- Heat your skillet well with oil before adding scallops. You should hear a sizzle when they hit the pan.
- Avoid overcrowding the pan; this can lower the heat. Give them space to cook properly.
- Don’t flip them too soon! Let them cook undisturbed for 2-3 minutes until they’re golden before flipping. Only flip once to keep the crust intact.
Seared Scallops With Creamy Spicy Cajun Sauce
Ingredients You’ll Need:
- 12 large sea scallops (about 1 pound), patted dry
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon Cajun seasoning (adjust to taste)
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- Chopped fresh parsley, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and about 10 minutes of cooking time. So, you can have this delicious meal ready in just 20 minutes! Perfect for a quick weeknight dinner or an impressive weekend feast.
Step-by-Step Instructions:
1. Preparing the Scallops:
Start by rinsing the scallops under cool water and patting them very dry with paper towels. This is really important for achieving a good sear later. Season both sides of the scallops lightly with salt and black pepper, making sure they’re evenly coated.
2. Searing the Scallops:
Next, heat the olive oil in a large skillet over medium-high heat until it’s shimmering. Carefully add the scallops to the skillet, ensuring they are not touching. Sear them without moving them for 2 to 3 minutes until they develop a lovely golden-brown crust. Flip the scallops and sear the other side for another 1 to 2 minutes until they are opaque and cooked through. Once done, remove the scallops from the skillet and set them aside on a plate.
3. Making the Creamy Sauce:
In the same skillet, reduce the heat to medium and add the butter. Let it melt before adding the minced garlic. Sauté the garlic for about 30 seconds until it becomes fragrant, being careful not to burn it. Now, stir in the smoked paprika, Cajun seasoning, and cayenne pepper. Cook this for an additional 30 seconds so the spices can bloom and release their flavors.
4. Adding Creaminess:
Pour in the heavy cream, stirring to combine all the ingredients and scraping up any delicious browned bits from the bottom of the pan. Let the sauce simmer gently for 2-3 minutes until it thickens slightly. Then, stir in the Dijon mustard and lemon juice, and adjust seasoning with salt and pepper as needed.
5. Final Touches:
Return the scallops to the skillet, allowing them to warm through briefly in the sauce for about 1 minute. This will coat them with that rich, creamy sauce.
6. Serving:
Serve your beautiful seared scallops topped with the creamy spicy Cajun sauce. Garnish with freshly chopped parsley for a lovely touch. Enjoy immediately!
Bon appétit!
Frequently Asked Questions (FAQ)
Can I Use Frozen Scallops for This Recipe?
Yes, you can use frozen scallops, but it’s essential to thaw them completely before cooking. The best way to thaw them is overnight in the refrigerator or placing them in a sealed plastic bag submerged in cold water for about an hour. Pat them dry thoroughly before cooking to ensure a nice sear!
What Can I Substitute for Heavy Cream?
If you’d like a lighter option, you can substitute heavy cream with half-and-half or even coconut cream for a dairy-free alternative. Just keep in mind that the flavor and texture will differ slightly, but it will still be delicious!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, gently warm them in a skillet over low heat, adding a splash of cream to refresh the sauce if needed. Avoid reheating in the microwave as this can make the scallops rubbery.
Can I Adjust the Spice Level?
Absolutely! You can adjust the Cajun seasoning and cayenne pepper based on your spice preference. If you’d like a milder sauce, reduce the amount of cayenne or omit it entirely. Feel free to experiment until it’s just right for you!