Description
Seared Scallops with Spicy Cajun Cream Sauce features perfectly seared sea scallops served in a rich, flavorful cream sauce infused with Cajun seasoning, smoked paprika, and a hint of heat from red pepper flakes. This elegant dish is quick to prepare on the stovetop and garnished with fresh parsley and lemon wedges, making it an ideal main course for seafood lovers seeking a spicy yet creamy experience.
Ingredients
Scale
Scallops
- 1 pound sea scallops, patted dry
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
Sauce
- 1 tablespoon minced shallots
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 teaspoon Cajun seasoning (or more to taste)
- ½ teaspoon smoked paprika
- ¼ teaspoon crushed red pepper flakes (optional)
- ¼ cup grated Parmesan cheese
Garnish and Serving
- 1 tablespoon chopped fresh parsley
- Lemon wedges for serving
Instructions
- Season the scallops: Pat the sea scallops dry and season both sides generously with salt and pepper to enhance their natural flavor.
- Sear the scallops: Heat olive oil in a large skillet over medium-high heat. Once hot, add the scallops in a single layer, ensuring they don’t overcrowd the pan. Sear each side for 2–3 minutes until a golden crust forms and the scallops are cooked through. Remove scallops from the pan and set aside.
- Sauté shallots and garlic: Reduce the skillet heat to medium. Add butter, then add minced shallots and garlic. Sauté for 1–2 minutes until fragrant and softened without browning.
- Prepare the spicy cream sauce: Pour in the heavy cream, then stir in Cajun seasoning, smoked paprika, and crushed red pepper flakes if using. Let the sauce simmer gently for 3–4 minutes until it thickens slightly.
- Incorporate Parmesan cheese: Stir the grated Parmesan cheese into the sauce, allowing it to melt fully and enrich the sauce’s texture and flavor.
- Combine scallops with sauce: Return the seared scallops to the skillet, spooning the sauce over them. Simmer gently for another 1–2 minutes to warm through and meld the flavors.
- Garnish and serve: Remove from heat and garnish with chopped fresh parsley. Serve immediately with lemon wedges on the side for a bright, citrusy finish.
Notes
- For a lighter version, substitute half-and-half for heavy cream to reduce richness.
- This dish pairs wonderfully with rice, mashed potatoes, or sautéed spinach for a balanced meal.
- Adjust the spiciness by increasing or decreasing the amount of Cajun seasoning and crushed red pepper flakes according to your heat preference.
