Seared scallops are a real treat, and when you add a creamy, spicy Cajun sauce, they become simply irresistible! Each bite is tender, buttery, and packed with flavor.
Cooking these scallops is like a party in your kitchen! They cook quickly, and the spicy sauce adds a fun kick. I love serving them over rice or pasta for a delicious meal that impresses without a fuss! 🍽️
Key Ingredients & Substitutions
Sea Scallops: Large sea scallops are best for this recipe because they are tender and can hold up to searing. If unavailable, you might try smaller bay scallops, but keep in mind they cook faster.
Olive Oil or Butter: I typically use unsalted butter for a richer flavor. However, olive oil is a great alternative for a lighter option. You could even combine both for a balance!
Cajun Seasoning: You can use store-bought Cajun seasoning for convenience. If you prefer homemade, mix paprika, cayenne, garlic powder, oregano, and thyme. Feel free to adjust spice levels if you’re not a fan of heat.
Heavy Cream: If you’re looking for a lighter option, you can substitute with half-and-half, but the sauce won’t be as creamy. Coconut cream is also a great dairy-free option for a different twist.
How Do I Achieve the Perfect Sear on Scallops?
The secret to a good sear is in the preparation and temperature. Start by patting the scallops dry with paper towels; this removes excess moisture that could create steam instead of a beautiful crust.
- Use a hot skillet, ensuring it’s well-heated before adding oil or butter.
- Add the scallops to the pan without overcrowding to maintain high heat; they need space to brown properly.
- Leave them alone! Let them sear for 2 minutes without moving them. Flip and sear the other side for another minute or two.
Perfectly seared scallops will look golden and feel slightly firm to the touch. With these tips, 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 or unsalted butter
- Salt, to taste
- Freshly ground black pepper, to taste
For the Creamy Spicy Cajun 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 your spice preference)
- 1 cup heavy cream
- 1/2 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
Time Needed:
This delicious dish takes about 15-20 minutes in total—about 10 minutes for preparation and around 5-10 minutes for cooking. It’s quick to whip up, making it perfect for a weeknight dinner or an impressive meal for guests!
Step-by-Step Instructions:
1. Prepare the Scallops:
First, make sure your scallops are dry by patting them with some paper towels. This will help them sear nicely. Season both sides of the scallops generously with salt and freshly ground black pepper.
2. Sear the Scallops:
Heat up either olive oil or butter in a large skillet over medium-high heat until it’s hot and shimmering. Carefully place the scallops in a single layer in the skillet. Don’t overcrowd them! Let them sear without moving them for about 2 minutes until a golden crust forms. Gently flip each scallop and cook the other side for another 1-2 minutes until they are opaque and cooked through. Once done, remove the scallops from the pan and set them aside.
3. Make the Creamy Spicy Cajun Sauce:
In the same skillet, reduce the heat to medium and add the remaining butter. Once it melts, throw in the finely chopped shallot and sauté it for about 2-3 minutes until it becomes translucent. Add the minced garlic, Cajun seasoning, smoked paprika, and cayenne pepper. Stir for around 30 seconds until the mixture is fragrant.
4. Add Cream and Flavorings:
Now pour in the heavy cream, stirring well to combine and bring it to a gentle simmer. Add the Dijon mustard and lemon juice, mixing everything together. Allow the sauce to simmer for about 3-5 minutes until it thickens slightly. Don’t forget to taste and adjust the seasoning with salt and pepper if needed!
5. Combine and Serve:
Carefully return the scallops to the skillet and spoon some creamy sauce over them to coat. Let them warm through for about a minute before removing the skillet from the heat.
6. Plate and Garnish:
To serve, place the scallops on a plate and generously drizzle the creamy spicy Cajun sauce over the top. Finish with a sprinkle of freshly chopped parsley for a touch of color. This dish pairs perfectly with rice, mashed potatoes, or a slice of crusty bread!
Enjoy your perfectly seared scallops with rich, flavorful, creamy spicy Cajun sauce! Happy cooking!
Frequently Asked Questions (FAQ)
Can I Use Frozen Scallops for This Recipe?
Yes, you can use frozen scallops, but it’s important to thaw them completely before cooking. For best results, thaw them overnight in the refrigerator. If you’re short on time, you can place them in a sealed bag and submerge them in cold water for about 30 minutes. Make sure to pat them dry well before searing!
How Can I Adjust the Spice Level?
If you prefer a milder sauce, start by reducing the amount of Cajun seasoning and cayenne pepper. You can also omit the cayenne altogether. For more heat, feel free to increase the cayenne or add a dash of hot sauce to the sauce at the end for a spicy kick!
Can I Make the Sauce Ahead of Time?
Absolutely! You can prepare the Cajun sauce in advance and store it in the refrigerator for up to 2 days. When you’re ready to serve, gently reheat it on the stove. Just be sure to give it a good stir, and you can add a splash of cream or a little water to bring back the desired consistency if it thickens too much.
What Should I Serve with Seared Scallops?
This dish pairs well with a variety of sides like rice, mashed potatoes, or even pasta. For a lighter option, consider serving it over sautéed vegetables or a fresh salad to complement the richness of the sauce.
