Seared Scallops with Cajun Cream Sauce Recipe

Introduction

This recipe for seared scallops with Cajun cream sauce combines tender, caramelized scallops with a rich, flavorful sauce that’s both spicy and creamy. It’s a simple yet impressive dish perfect for a cozy dinner or special occasion.

Ingredients

• 1 pound large sea scallops, patted very dry
• 2 tablespoons olive oil
• 1 tablespoon butter
• Salt and freshly ground black pepper, to taste
• 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
• Extra chopped parsley
• Lemon wedges
• Cooked pasta (linguine or fettuccine recommended)
• Crusty bread for dipping

Instructions

1. Step 1: 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, stirring frequently to prevent burning.
2. Step 2: 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.
3. Step 3: Pour in the dry white wine and scrape up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes to allow the alcohol to evaporate slightly.
4. Step 4: Stir in the heavy cream and chicken broth. Bring the sauce to a gentle simmer, then reduce the heat to low and cook for 10-15 minutes until slightly thickened, stirring occasionally.
5. Step 5: Stir in the chopped fresh parsley and green onions. Season with salt and freshly ground black pepper to taste. Keep the sauce warm over low heat while preparing the scallops.
6. Step 6: Pat the scallops very dry with paper towels. Season generously with salt and black pepper on both sides.
7. Step 7: Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat until very hot.
8. Step 8: Carefully place the scallops in the hot skillet without overcrowding. Sear for 2-3 minutes per side until golden brown and opaque in the center. The internal temperature should reach 145°F (63°C).
9. Step 9: Remove the scallops from the skillet once cooked to avoid overcooking. They should be firm and slightly springy to the touch.
10. Step 10: Gently add the scallops to the Cajun cream sauce and toss to coat evenly, being careful not to overcook.
11. Step 11: Serve immediately over cooked pasta, rice, or mashed potatoes, or with crusty bread for dipping into the sauce.
12. Step 12: Garnish with extra chopped parsley and lemon wedges. A squeeze of fresh lemon juice brightens the dish.

Tips & Variations

• Make sure the scallops are very dry before searing to achieve a perfect golden crust.
• If you prefer less spice, reduce or omit the cayenne pepper.
• Substitute chicken broth with vegetable broth to make the dish pescatarian-friendly.
• Serve with creamy mashed potatoes or crusty bread to soak up the delicious sauce.

Storage

Store leftover scallops and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat to avoid overcooking the scallops, or serve the sauce warmed and add fresh scallops when ready to serve.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen scallops for this recipe?

Yes, but make sure to thaw them completely and pat them dry to remove excess moisture before searing. This helps achieve a good sear and prevents steaming.

What can I serve with seared scallops and Cajun cream sauce?

This dish pairs well with pasta like linguine or fettuccine, rice, mashed potatoes, or crusty bread for dipping into the flavorful sauce.

Seared Scallops with Cajun Cream Sauce Recipe

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★★★★★

4.8 from 756 reviews

• Author: Ben
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

Savor the delightful flavors of seared large sea scallops paired with a rich and creamy Cajun cream sauce. This easy-to-make dish features perfectly caramelized scallops served over pasta or with crusty bread, enhanced by a blend of aromatic spices, fresh vegetables, and a touch of white wine for depth. Ideal for a special dinner or a flavorful weeknight meal.

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Ingredients

Scale 1x2x3x

For the Scallops

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

For the 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

To Serve

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

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Instructions

1. Sauté Vegetables: In a large skillet or saucepan, melt 2 tablespoons of butter over medium heat. Add diced yellow onion, red bell pepper, and green bell pepper. Sauté for 5-7 minutes until vegetables are softened and slightly translucent, stirring frequently to prevent burning.
2. Add Garlic and Spices: Add minced garlic and cook for 1 minute until fragrant—avoid burning. Stir in Cajun seasoning, smoked paprika, and cayenne pepper. Cook for about 30 seconds, stirring constantly to bloom the spices.
3. Deglaze with Wine: Pour in dry white wine and scrape browned bits from the skillet bottom. Simmer 2-3 minutes to allow alcohol to evaporate slightly.
4. Make Cream Sauce: Add heavy cream and chicken broth, stirring to combine. Bring to gentle simmer, then reduce heat and simmer for 10-15 minutes until sauce thickens slightly. Stir occasionally to prevent sticking.
5. Finish Sauce: Stir in chopped parsley and green onions. Season with salt and black pepper to taste. Keep warm over low heat.
6. Prepare Scallops: Pat scallops very dry with paper towels. Season generously with salt and pepper on both sides.
7. Heat Pan for Scallops: In a large skillet over medium-high heat, heat olive oil and 1 tablespoon butter until very hot.
8. Sear Scallops: Carefully place scallops in hot skillet without overcrowding. Sear 2-3 minutes per side until golden brown and opaque inside; internal temperature should reach 145°F (63°C).
9. Check Doneness: Scallops should be firm and slightly springy to touch. Avoid overcooking to prevent rubberiness. Use a meat thermometer if unsure.
10. Remove Scallops: Remove scallops from skillet and set aside.
11. Combine with Sauce: Gently add seared scallops to Cajun cream sauce. Toss to coat evenly without overcooking.
12. Serve: Serve immediately over cooked linguine or fettuccine, rice, or mashed potatoes. Alternatively, serve with crusty bread for dipping.
13. Garnish: Garnish with extra parsley and lemon wedges. Squeeze lemon juice over the dish for added brightness.

Notes

• Ensure scallops are patted very dry before seasoning to achieve a perfect sear.
• Adjust cayenne pepper according to your spice preference.
• Use dry white wine for deglazing to enhance the sauce flavor; if avoiding alcohol, substitute with additional chicken broth and a splash of lemon juice.
• Do not overcrowd the pan when searing scallops to maintain high heat and caramelization.
• Serve immediately to enjoy scallops at their best texture and flavor.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Cajun

Keywords: seared scallops, Cajun cream sauce, seafood recipe, easy dinner, stovetop scallops, creamy Cajun sauce, seafood pasta