Seared Scallops with Creamy Spicy Cajun Sauce

Key Ingredients & Substitutions

Sea Scallops: These are the star of the dish. Make sure to buy large, fresh scallops for the best results. If scallops are hard to find, you could substitute with shrimp or even firm fish like salmon.

Shallots: They bring a mild, sweet onion flavor to the sauce. If you don’t have shallots, any onion (yellow or red) can work in a pinch. Just chop them finely to match the shallots’ size.

Cajun Seasoning: This mix gives the sauce a spicy kick. If you prefer less heat, cut down on the amount, or swap for a milder spice mix, like Creole seasoning.

Heavy Cream: This adds richness to the sauce. You could use half-and-half or even coconut milk for a lighter version, though this may change the flavor a bit.

Lemon Juice: Fresh lemon juice brightens the sauce. If you’re out of lemons, a splash of vinegar (like white or apple cider) can be a good substitute.

How Do I Sear Scallops Perfectly Every Time?

Searing scallops can be tricky but rewarding with practice. Here’s how to get that perfect golden crust:

• Start with dry scallops: Pat them with paper towels to remove moisture, which can prevent a good sear.
• Use a hot pan: Make sure your skillet is hot before adding oil. The oil should shimmer and not smoke.
• Don’t overcrowd: Give scallops space, so they sear instead of steam. If your pan is small, sear in batches.
• Don’t flip too soon: Let them cook undisturbed for about 2 minutes to form a crust before flipping.
• Color is key: Look for a nice golden brown color before turning them over. This adds flavor and texture.

With these insights, making delicious seared scallops is within everyone’s reach. Enjoy the cooking!

How to Make Seared Scallops with Creamy Spicy Cajun Sauce

Ingredients You’ll Need:

• 12 large sea scallops, patted dry
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon Cajun seasoning (adjust to taste)
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• 1/2 cup heavy cream
• 1/4 cup chicken broth or seafood stock
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh parsley, for garnish

How Much Time Will You Need?

This delicious dish takes about 10 minutes to prepare and around 10-12 minutes to cook, giving you a total of approximately 20-25 minutes from start to finish. Perfect for a quick and elegant dinner!

Step-by-Step Instructions:

1. Prepare the Scallops:

First, make sure your scallops are dried well. Using paper towels, pat them dry to remove any excess moisture. This is key for getting a nice sear. Sprinkle salt and black pepper generously on both sides of the scallops.

2. Sear the Scallops:

In a large skillet, heat the olive oil over medium-high heat until it shimmers. Add the scallops in a single layer, making sure to leave space between them. Sear without moving them for about 2 minutes until they form a beautiful golden crust.

3. Flip and Cook:

Carefully flip each scallop and cook for an additional 1 to 2 minutes until they are opaque and firm to the touch. Once cooked, remove the scallops from the pan and set them aside on a plate.

4. Make the Sauce:

Lower the heat to medium and add the unsalted butter to the same skillet. When the butter is melted, toss in the chopped shallot and sauté for about 2 minutes until softened and fragrant.

5. Add Flavor:

Stir in the minced garlic, Cajun seasoning, smoked paprika, and cayenne pepper (if using). Let this cook for about 30 seconds, allowing the spices to infuse the butter.

6. Combine Liquids:

Pour in the chicken broth or seafood stock and bring the mixture to a gentle simmer. Be sure to scrape up any browned bits stuck to the pan—this adds great flavor!

7. Creamy Finish:

Add the heavy cream to the pan and let it simmer for an additional 2-3 minutes until the sauce thickens slightly. If it gets too thick, you can add a little extra broth or water to reach your desired consistency.

8. Season and Add Lemon:

Stir in the fresh lemon juice, taste, and adjust seasoning with more salt or pepper if needed. This will brighten all the flavors!

9. Warm the Scallops:

Return the scallops to the skillet for about 1 minute just to warm them in the sauce.

10. Serve and Enjoy:

Plate the scallops beautifully and drizzle the creamy spicy Cajun sauce over the top. Garnish with chopped fresh parsley for a pop of color and flavor. Serve immediately, and enjoy your gourmet experience!

Enjoy your elegant and flavorful Seared Scallops with Creamy Spicy Cajun Sauce!

Can I Use Frozen Scallops for This Recipe?

Yes, you can use frozen scallops! Just make sure to thaw them completely before cooking. The best way to do this is to leave them in the refrigerator overnight or submerge them in cold water for about 30 minutes. Once thawed, pat them dry to remove excess moisture for a better sear.

What Can I Substitute for Heavy Cream?

If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or full-fat coconut milk. Keep in mind that using coconut milk will add a slight coconut flavor to the sauce. Adjust the seasoning accordingly to balance the flavors.

How Do I Store Leftover Scallops and Sauce?

Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, gently warm the scallops and sauce in a skillet over low heat until warmed through. Be careful not to overcook the scallops, as they can become tough.

Can I Make This Dish Spicier?

Absolutely! If you enjoy more heat, you can increase the amount of Cajun seasoning or cayenne pepper in the sauce. Alternatively, you can also add some diced jalapeños or a splash of hot sauce for an extra kick!