Seared Scallops with Cajun Cream (Print Version)
# Ingredients:
→ For the Scallops
01 -
1 lb large sea scallops (dry-packed)
02 -
Salt and freshly ground black pepper
03 -
1 tbsp olive oil
04 -
1 tbsp unsalted butter
→ For the Cajun Cream Sauce
05 -
1 tbsp unsalted butter
06 -
3 garlic cloves, minced
07 -
1 cup heavy cream
08 -
1 tsp Cajun seasoning
09 -
1/2 tsp smoked paprika
10 -
1/4 tsp cayenne pepper (optional)
11 -
1/4 cup grated Parmesan cheese
12 -
1 tsp lemon juice
13 -
Salt to taste
14 -
Fresh parsley, chopped (for garnish)
15 -
Optional: splash of white wine or seafood broth (for deglazing)
# Instructions:
01 -
Pat scallops dry with paper towels and allow them to rest at room temperature for 15–20 minutes.
02 -
Season scallops on both sides with salt and freshly ground black pepper.
03 -
Heat olive oil and 1 tbsp butter in a cast iron skillet over medium-high heat. Sear scallops for 2–3 minutes on the first side until golden brown, then flip and cook for another 1–2 minutes. Remove from the skillet and set aside.
04 -
Reduce heat to medium and add 1 tbsp butter to the skillet. Sauté minced garlic for 30 seconds, then deglaze the pan with a splash of wine or seafood broth, scraping up any browned bits.
05 -
Add heavy cream, Cajun seasoning, smoked paprika, and cayenne pepper (if using) to the skillet. Simmer for 2–3 minutes.
06 -
Stir in grated Parmesan cheese and lemon juice. Simmer until slightly thickened.
07 -
Return scallops to the skillet and spoon the sauce over them. Warm through, garnish with fresh parsley, and serve immediately.
# Notes:
01 -
Ensure scallops are dry before searing to achieve a golden crust.
02 -
Deglazing adds depth of flavor to the sauce by incorporating browned bits.
03 -
Use freshly grated Parmesan for best results.