These seared scallops are a real treat! They’re perfectly browned on the outside and soft inside, paired with a creamy and zesty Cajun sauce that adds a fun kick to every bite.
Honestly, they’re fancy enough for a special dinner but easy enough for a weeknight. I love serving them over pasta or rice, and they’re perfect for impressing guests! 🌟
Key Ingredients & Substitutions
Sea Scallops: Fresh sea scallops are the star of the dish. If you can’t find them, bay scallops work too, but they cook faster, so watch them closely!
Spices: The combination of paprika, garlic powder, and cayenne pepper gives a lovely kick. If you’re looking for a milder dish, consider using smoked paprika for a subtle flavor without too much heat.
Heavy Cream: For a lighter option, you could use half-and-half or a non-dairy cream substitute. Just know that the sauce may not be as rich.
Butter and Olive Oil: I like to use a mix for searing scallops, as the butter adds flavor while the oil raises the smoke point. You can replace it with ghee or avocado oil if you prefer.
How Do I Achieve a Perfect Sear on My Scallops?
Getting that golden crust is key to a delicious scallop! Here’s how to do it:
- Make sure your scallops are dry by patting them with paper towels. Too much moisture will prevent a good sear!
- Heat your skillet until it’s hot but not smoking before adding your oil. This helps in getting that nice brown.
- Place scallops in a single layer, and don’t crowd the pan. This ensures they cook evenly.
- Once you put them in, resist the urge to move them! Let them cook undisturbed for 2-3 minutes until they form a crust, then flip.
By following these steps, you’ll get a beautifully seared scallop every time!
Seared Scallops With Creamy Spicy Cajun Sauce
Ingredients You’ll Need:
For the Scallops:
- 12 large sea scallops, patted dry
- Salt and freshly ground black pepper, to taste
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 2 tablespoons olive oil or unsalted butter, for searing
- 1 tablespoon butter
For the Creamy Spicy Cajun Sauce:
- 1 tablespoon olive oil
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Cajun seasoning
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (or more, to taste)
- 1/2 cup heavy cream
- 1/4 cup chicken broth or seafood stock
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- 1 tablespoon chopped fresh parsley (optional, for garnish)
- Lemon wedges, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15 minutes to cook. Overall, you’ll need around 25 minutes to have this delicious dish ready to serve!
Step-by-Step Instructions:
1. Prepare the Scallops:
Start by rinsing the scallops under cold water and pat them dry thoroughly with paper towels. It’s important to remove any moisture to achieve a nice sear when cooking.
2. Season the Scallops:
In a small bowl, mix together salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Sprinkle this seasoning generously on both sides of the scallops.
3. Sear the Scallops:
Heat a large skillet over medium-high heat and add the olive oil or butter until very hot (but not smoking). Place the scallops in the pan in a single layer without overcrowding them. This helps to get them nicely browned!
4. Cook the Scallops:
Let the scallops cook without moving them for about 2-3 minutes until a beautiful golden crust forms on the bottom. Gently flip the scallops and cook for another 1-2 minutes until they are opaque and firm. Remove them from the skillet and cover with foil to keep warm.
5. Make the Cajun Sauce:
In the same skillet, reduce the heat to medium and add 1 tablespoon of olive oil and butter. Add the finely chopped shallot and sauté until it becomes soft and translucent, which takes about 2 minutes.
6. Add Garlic and Spices:
Stir in the minced garlic, Cajun seasoning, smoked paprika, and cayenne pepper. Sauté for another 30 seconds until the mixture is fragrant!
7. Pour in the Cream:
Add the heavy cream and chicken broth to the skillet, then stir in the Dijon mustard. Let this simmer gently for about 3-5 minutes, stirring occasionally, until the sauce thickens slightly.
8. Adjust Seasoning:
Give the sauce a taste and adjust the seasoning with salt, pepper, or more cayenne if you want more heat!
9. Warm the Scallops:
Return the scallops to the skillet for about 1 minute just to reheat them in the sauce.
10. Plate and Serve:
Carefully plate the scallops and drizzle the creamy spicy Cajun sauce over the top. If you’d like, garnish with chopped parsley and serve with lemon wedges on the side for that extra zing.
11. Enjoy!
Enjoy your delicious seared scallops with creamy spicy Cajun sauce immediately! This dish pairs wonderfully with crusty bread, rice, or pasta to soak up all that fabulous sauce. Yum!
Frequently Asked Questions
Can I Use Frozen Scallops for This Recipe?
Yes, you can! Just be sure to fully thaw them before cooking. You can thaw frozen scallops overnight in the fridge or place them in a sealed plastic bag and submerge in cold water for about an hour. Don’t forget to pat them dry before seasoning!
How Can I Make This Dish Less Spicy?
If you prefer a milder flavor, simply reduce the amount of cayenne pepper and use regular paprika instead of the smoked variety. You can also skip the Cajun seasoning or use a mild version to keep the taste balanced.
What Can I Serve with Seared Scallops?
These scallops are delicious over a bed of pasta or rice, as they soak up the creamy sauce beautifully. You can also serve them alongside a fresh salad or crusty bread to complement the dish.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, adding a splash of cream if the sauce thickens too much.
