These seared scallops are simply wonderful! With a golden crust and a creamy spicy Cajun sauce, this dish brings a delightful kick to your meal.
Honestly, the sauce makes each bite feel like a little party! I can’t resist slathering it over everything—I might even use it on veggies! 😄
Cooking scallops is quick and easy. Just a few minutes on the pan, and you’re ready to serve a fancy dish that impresses without all the fuss. Enjoy it with rice or pasta for a full meal!
Key Ingredients & Substitutions
Scallops: Fresh sea scallops are best for this recipe. If scallops aren’t available, shrimp can be a great substitute. Just adjust the cooking time to ensure they’re cooked through.
Cajun Seasoning: You can buy Cajun seasoning or easily make your own with paprika, garlic powder, onion powder, thyme, and cayenne. If you prefer milder flavors, reduce the cayenne or use a milder seasoning blend.
Heavy Cream: For a lighter option, half-and-half or coconut cream can work well. However, keep in mind that the sauce will be less rich. If you’re dairy-free, coconut cream adds a tasty twist!
Shallots: In a pinch, use finely chopped onions or green onions. They’ll add some nice flavor, though shallots are sweeter and milder.
How Do You Get Perfectly Sear Scallops?
Searing scallops is all about achieving that golden crust without overcooking them. Here’s how to do it right:
- Ensure the scallops are completely dry before seasoning. Moisture will prevent a good sear.
- Heat the pan until it’s hot before adding the oil or butter. A shimmering surface means it’s ready.
- Don’t overcrowd the pan—this makes it hard to get a nice sear. Cook in batches if necessary.
- Only flip them once! Let them cook undisturbed for 2-3 minutes on one side before turning.
With these tips, you’ll master the art of searing scallops, making them the star of your dinner!
Seared Scallops with Creamy Spicy Cajun Sauce
Ingredients You’ll Need:
For the Scallops:
- 1 lb (450g) sea scallops, patted dry
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or unsalted butter
- 1 tablespoon Cajun seasoning (store-bought or homemade)
For the Creamy Spicy Cajun Sauce:
- 1 tablespoon unsalted butter
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Cajun seasoning
- 1/4 teaspoon cayenne pepper (adjust for heat preference)
- 1 cup heavy cream
- 1 teaspoon smoked paprika
- 1 teaspoon lemon juice
- Salt and pepper, to taste
- Fresh parsley or chives, chopped (for garnish)
How Much Time Will You Need?
This delightful dish will take about 30 minutes in total. You’ll spend around 10 minutes prepping the scallops and making the sauce, with about 10-15 minutes cooking time. Perfect for a quick yet fancy meal!
Step-by-Step Instructions:
1. Prepare the Scallops:
Start by patting the scallops dry with paper towels. This helps achieve a beautiful sear. Season both sides with a little salt, freshly ground black pepper, and 1 tablespoon of Cajun seasoning. Set aside.
2. Sear the Scallops:
In a large skillet, heat the olive oil or unsalted butter over medium-high heat until it’s shimmering. Place the scallops in the skillet, making sure not to overcrowd them. Sear for about 2-3 minutes on each side until they develop a golden crust and are opaque in the center. Once done, remove the scallops from the skillet and set them aside on a plate.
3. Make the Sauce:
In the same skillet, reduce the heat to medium and add 1 tablespoon of butter. Once melted, toss in the chopped shallot and sauté for about 2 minutes until they’re translucent. Add the minced garlic and sauté for another 30 seconds, just until fragrant.
4. Spice It Up:
Now, add the additional 1 teaspoon Cajun seasoning, cayenne pepper, and smoked paprika to the skillet. Stir everything together so the shallots and garlic are well-coated with the spices.
5. Create the Creamy Base:
Pour in the heavy cream while stirring constantly. Bring this mixture to a gentle simmer and let it thicken slightly, which should take about 3-4 minutes.
6. Finish the Sauce:
Add in the lemon juice and taste the sauce, adjusting with salt and pepper as needed for flavor.
7. Combine and Warm:
Return the scallops to the pan, spooning some of that luscious sauce over them to warm them through for about a minute.
8. Serve and Enjoy:
Plate the seared scallops and drizzle them generously with the creamy spicy Cajun sauce. Don’t forget to garnish with fresh parsley or chives for a pop of color!
Serve immediately, and if you want, pair it with rice, pasta, or crusty bread to soak up all that delicious sauce. Bon appétit!
Frequently Asked Questions (FAQ)
Can I Use Frozen Scallops for This Recipe?
Yes, you can use frozen scallops! Just make sure to thaw them completely before cooking. The best method is to leave them in the fridge overnight. If you need them quicker, place them in a sealed plastic bag and submerge them in cold water for about 30-60 minutes.
How Do I Store Leftover Scallops and Sauce?
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, gently warm them in a skillet over low heat, adding a splash of cream or broth to refresh the sauce.
Can I Adjust the Spice Level in the Sauce?
Absolutely! If you prefer a milder sauce, you can reduce the amount of cayenne pepper or omit it altogether. You can also add more or less Cajun seasoning based on your taste preference.
What Can I Serve with Seared Scallops?
These scallops pair wonderfully with rice, pasta, or even crusty bread to soak up the creamy sauce. For a lighter option, serve them with a fresh salad or steamed vegetables.
