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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Finish Sauce: Stir in chopped parsley and green onions. Season with salt and black pepper to taste. Keep warm over low heat.
- Prepare Scallops: Pat scallops very dry with paper towels. Season generously with salt and pepper on both sides.
- Heat Pan for Scallops: In a large skillet over medium-high heat, heat olive oil and 1 tablespoon butter until very hot.
- 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).
- Check Doneness: Scallops should be firm and slightly springy to touch. Avoid overcooking to prevent rubberiness. Use a meat thermometer if unsure.
- Remove Scallops: Remove scallops from skillet and set aside.
- Combine with Sauce: Gently add seared scallops to Cajun cream sauce. Toss to coat evenly without overcooking.
- Serve: Serve immediately over cooked linguine or fettuccine, rice, or mashed potatoes. Alternatively, serve with crusty bread for dipping.
- 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
