SEARED SCALLOPS WITH SPICY CAJUN CREAM SAUCE

 

 

 

Ingredients:

1 lb large sea scallops, patted dry
2 tablespoons olive oil
1 tablespoon butter
Salt and pepper, to taste
1 teaspoon Cajun seasoning
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/2 cup heavy cream
1 tablespoon Dijon mustard
1 teaspoon hot sauce (optional for extra heat)
1 tablespoon fresh parsley, chopped (for garnish)
Lemon wedges (for serving)

 

Directions:

Prepare the Scallops: Pat the scallops dry with paper towels to remove excess moisture. Season both sides with salt, pepper, Cajun seasoning, paprika, and garlic powder.
Sear the Scallops: Heat olive oil in a large skillet over medium-high heat. Once hot, add the scallops to the pan in a single layer, making sure not to overcrowd them. Sear for 2-3 minutes on each side until golden brown and slightly crisp on the outside. Remove the scallops from the skillet and set aside.
Make the Cajun Cream Sauce: In the same skillet, add the butter and allow it to melt. Add the heavy cream and bring it to a gentle simmer, scraping any brown bits from the bottom of the pan. Stir in the Dijon mustard and hot sauce, then simmer for 2-3 minutes until the sauce thickens slightly.
Finish the Dish: Return the scallops to the skillet and spoon the sauce over them. Let them simmer in the sauce for an additional minute to heat through.
Serve: Transfer the scallops to plates, drizzle with the Cajun cream sauce, and garnish with fresh parsley. Serve with lemon wedges on the side.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Tips:
Don’t Overcrowd the Pan: If you have too many scallops, sear them in batches to ensure they cook evenly and get a nice sear.
Adjust the Spice: If you prefer less heat, reduce the amount of Cajun seasoning or hot sauce.
Serve With: This dish pairs wonderfully with rice, pasta, or a fresh green salad.
Enjoy your Seared Scallops with Spicy Cajun Cream Sauce!