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Seared Scallops with Cajun Cream Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 66 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Cajun
  • Diet: Halal

Description

This Seared Scallops with Cajun Cream Sauce recipe offers a delightful and easy-to-make seafood dish featuring perfectly seared scallops bathed in a rich, flavorful Cajun-spiced cream sauce. Cooked to tender perfection and served over pasta or with crusty bread, this meal is perfect for a special dinner or anytime you crave a taste of the coast with a Southern Cajun twist.

Ingredients

Scallops & Seasoning

  • 1 pound large sea scallops, patted very dry
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1 tablespoon butter

Cajun Cream Sauce

  • 2 tablespoons butter
  • 1/2 cup finely diced yellow onion
  • 1/2 cup finely diced red bell pepper
  • 1/4 cup finely diced green bell pepper
  • 2 cloves garlic, minced
  • 1 tablespoon Cajun seasoning (store-bought or homemade)
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (adjust to your spice preference)
  • 1/4 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1 cup heavy cream
  • 1/4 cup chicken broth
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh green onions
  • Salt and freshly ground black pepper, to taste

For Serving & Garnish

  • Extra chopped parsley
  • Lemon wedges
  • Cooked pasta (linguine or fettuccine recommended)
  • Crusty bread for dipping

Instructions

  1. Sauté Vegetables: In a large skillet or saucepan, melt 2 tablespoons of butter over medium heat. Add the diced yellow onion, red bell pepper, and green bell pepper. Sauté for about 5-7 minutes, or until the vegetables are softened and slightly translucent. Stir frequently to prevent burning.
  2. Add Garlic and Spices: Add the minced garlic to the skillet and cook for another minute, until fragrant. Stir in the Cajun seasoning, smoked paprika, and cayenne pepper. Cook for about 30 seconds, stirring constantly, to bloom the spices and release their aromas.
  3. Deglaze with Wine: Pour in the dry white wine and scrape up any browned bits from the bottom of the skillet. Let the wine simmer for 2-3 minutes to allow the alcohol to evaporate slightly.
  4. Make the Cream Sauce: Add the heavy cream and chicken broth to the skillet. Stir well and bring the sauce to a gentle simmer. Reduce heat to low and let it simmer for 10-15 minutes until it thickens slightly, stirring occasionally to prevent sticking.
  5. Finish Sauce: Stir in the chopped fresh parsley and green onions. Season with salt and freshly ground black pepper to taste. Keep warm over low heat.
  6. Prepare Scallops: Pat scallops very dry using paper towels. Season both sides generously with salt and freshly ground black pepper.
  7. Heat Pan for Seared Scallops: Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat until very hot.
  8. Sear Scallops: Carefully place scallops in the hot skillet without overcrowding. Sear for 2-3 minutes per side until golden brown and caramelized outside, and opaque in the center. Internal temperature should reach 145°F (63°C).
  9. Check Doneness: Scallops should be firm yet slightly springy to touch. Avoid overcooking to prevent rubberiness. Use a meat thermometer if unsure.
  10. Remove Scallops: Take scallops out of the skillet and set aside.
  11. Combine with Sauce: Gently add seared scallops to the Cajun cream sauce, tossing to coat evenly. Be careful not to overcook them in the sauce.
  12. Serve: Serve scallops with Cajun cream sauce immediately, over cooked pasta (linguine or fettuccine recommended), rice, or mashed potatoes. Alternatively, serve with crusty bread for dipping.
  13. Garnish: Garnish with extra chopped parsley and lemon wedges. Squeeze fresh lemon juice over the dish before eating to brighten flavors.

Notes

  • Patting scallops very dry before searing is crucial for a good caramelized crust.
  • Adjust cayenne pepper amount to control the spiciness of the cream sauce.
  • Use a heavy-bottomed skillet for even heat distribution when searing the scallops.
  • Serve immediately once combined with sauce to prevent scallops from overcooking.
  • Dry white wine adds acidity and depth; substitute with chicken broth if needed but flavor will differ.
  • Popular side options include linguine, fettuccine, rice, or mashed potatoes.

Find it online: https://slsrecipes.com/seared-scallops-with-cajun-cream-sauce-recipe/