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Seared Scallops with Spicy Cajun Cream Sauce

Seared Scallops with Spicy Cajun Cream Sauce for Easy Indulgence

Indulge in restaurant-quality Seared Scallops with Spicy Cajun Cream Sauce, a quick and elegant seafood dish, perfect for impressing guests.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Dinner
Cuisine: Cajun
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scallops
  • 12 oz Scallops Use fresh or properly thawed for the best flavor and texture.
  • 1 tbsp Olive Oil Perfect for searing; vegetable oil can be a good substitute.
  • 1 tbsp Butter Opt for unsalted to control the saltiness while adding delightful richness.
For the Sauce
  • 2 cloves Garlic (minced) Freshly minced garlic brings a deep aromatic profile; avoid pre-chopped for optimal flavor.
  • 1 cup Heavy Cream Ensures a rich and velvety sauce; half-and-half can lighten it if desired.
  • 1 tbsp Cajun Seasoning A must for that spicy kick; adjust based on your preferred heat level.
  • 1 tbsp Dijon Mustard Adds tanginess to balance the creaminess; yellow mustard can work in a pinch.
  • 1 tbsp Lemon Juice Freshly squeezed brightens the sauce beautifully, enhancing all flavors.
For Garnish
  • 2 tbsp Fresh Parsley (chopped) Provides a pop of color and freshness; chives or basil can be delicious alternatives.
  • Crushed Red Pepper Flakes Optional for a burst of heat; omit if you prefer a milder flavor.

Equipment

  • Skillet

Method
 

Step-by-Step Instructions
  1. Pat your scallops dry with a paper towel to remove excess moisture, then season both sides with salt and pepper.
  2. Heat a skillet over medium-high heat; add olive oil and butter. Once melted, add scallops in a single layer.
  3. Sear for 2-3 minutes until golden brown, then flip and cook for another 2-3 minutes until opaque.
  4. Remove scallops and keep warm. In the same skillet, lower heat and add butter, then sauté minced garlic for 30 seconds.
  5. Add heavy cream, Cajun seasoning, Dijon, and lemon juice; whisk and let simmer for 2-3 minutes until thickened.
  6. Return scallops to the skillet, spoon sauce over, and warm for 1 minute.
  7. Plate scallops, ladle sauce over, garnish with parsley, and serve with lemon wedges.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 5gProtein: 25gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 600mgPotassium: 300mgSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

For best results, follow the tips for searing and storing scallops before serving.

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