Seared Scallops with Spicy Cajun Cream Sauce
Seared Scallops with Spicy Cajun Cream Sauce deliver rich, golden crusts and bold Southern heat in a luscious, velvety sauce.
Course: MainCuisine: CajunDifficulty: Medium
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutesIngredients
1 pound scallops
2 tablespoons butter
2 teaspoons olive oil
1 cup heavy cream
1 tablespoon Cajun seasoning
1 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 cup chopped parsley
1 pinch salt
1 pinch black pepper
Directions
- Pat the scallops dry with paper towels and lightly season them with a pinch of salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the butter and let it melt completely.
- Place the scallops in the skillet, making sure not to overcrowd. Sear one side for 2-3 minutes until golden brown.
- Flip the scallops and sear the other side for an additional 2 minutes, then remove them from the skillet and set aside.
- In the same skillet, pour the heavy cream, stirring constantly until it begins to thicken slightly.
- Add the Cajun seasoning, garlic powder, paprika, and cayenne pepper to the cream sauce, mixing well to incorporate the spices.
- Reduce the heat to low and allow the sauce to simmer for about 5 minutes, stirring occasionally.
- Return the scallops to the skillet, coating them in the sauce. Cook for an additional 2 minutes to warm through.
- Garnish with chopped parsley before serving. Serve immediately for optimal flavor.
Nutrition Facts
- Total number of serves: 4
- Calories: 250kcal
- Cholesterol: 0mg
- Sodium: 620mg
- Potassium: 400mg
- Sugar: 8g
- Protein: 6g
- Calcium: 60mg
- Iron: 2mg
This dish features tender, golden-seared scallops nestled in a rich, spicy Cajun cream sauce. With bold seasoning, creamy texture, and just the right kick, it’s elegant enough for date night yet easy enough for a weeknight dinner. Garnished with parsley, it’s a flavorful showstopper that’s ready in under 30 minutes.
