Seared scallops are a real treat! With a golden, crispy outside and tender inside, they become extra special when paired with a creamy, spicy Cajun sauce. It’s a flavor burst!
Every bite is like a mini celebration on your plate! I love to serve these with rice or veggies to soak up that delicious sauce—it’s a simple way to impress family or friends.
Key Ingredients & Substitutions
Sea Scallops: Fresh or frozen scallops work well, but if using frozen, make sure to thaw and dry them thoroughly before cooking. For a more budget-friendly option, look for bay scallops, though they’re smaller and cook quicker.
Olive Oil: I use extra virgin olive oil for its flavor. If you’re looking for a high smoke point, grapeseed oil or avocado oil are excellent alternatives.
Cajun Seasoning: Store-bought Cajun seasoning is convenient, but you can make your own mix with paprika, garlic powder, onion powder, thyme, and cayenne. Adjust the spices based on heat preference!
Heavy Cream: For a lighter version, substitute half-and-half or coconut cream if you’re dairy-free. Just know that the flavor and texture will change a bit.
Shallots: If you can’t find shallots, a small onion or a green onion can be used instead. Shallots have a milder flavor, which I personally enjoy in this dish.
How Do I Get the Perfect Sear on Scallops?
Getting that golden crust on scallops involves a few important steps. First, make sure your scallops are dry; this prevents steaming. When the pan is hot enough, they should sizzle when they hit the oil.
- Heat oil over medium-high until shimmering but not smoking.
- Don’t overcrowd the pan—cook in batches if necessary.
- Let them cook undisturbed for 2-3 minutes to develop a crust, then flip and cook another 1-2 minutes.
Remember, scallops are delicate, so avoid overcooking! They’re done when they’re opaque and firm to the touch.
How to Make Seared Scallops With Creamy Spicy Cajun Sauce
Ingredients You’ll Need:
For the Scallops:
- 12 large sea scallops, patted dry
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 tablespoon unsalted butter
For the Creamy Spicy Cajun Sauce:
- 1 tablespoon olive oil
- 1 small shallot, finely minced
- 2 cloves garlic, minced
- 1 teaspoon Cajun seasoning (adjust to taste)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional for extra heat)
- 1/2 cup heavy cream
- 1/4 cup chicken broth or seafood stock
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- Salt and pepper, to taste
- Fresh chopped parsley, for garnish
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time and roughly 15 minutes of cooking time, making for a total of about 30 minutes. You’ll be enjoying delicious seared scallops with creamy sauce in no time!
Step-by-Step Instructions:
1. Prepare the Scallops:
Start by rinsing your scallops under cold water. Then, pat them very dry with paper towels. This is super important as removing the moisture helps achieve that lovely sear. Sprinkle salt and pepper on both sides, adding a little extra seasoning if you like.
2. Make the Cajun Sauce Base:
Next, grab a medium skillet and put it on medium heat. Add 1 tablespoon of olive oil and warm it up. Toss in the minced shallot and sauté it until it becomes translucent, which should take about 2 minutes. Stir in the minced garlic and cook for 30 seconds until you smell that delicious aroma.
3. Add the Spices:
Now, it’s time to flavor things up! Sprinkle in the Cajun seasoning, smoked paprika, and cayenne pepper if you want that extra kick. Give it a minute to cook and toast those spices.
4. Add the Liquids:
Pour in the chicken broth or seafood stock and bring it to a gentle simmer. Let it reduce slightly for about 2 minutes.
5. Finish the Sauce:
To make the sauce creamy and rich, stir in the heavy cream and Dijon mustard. Let it simmer gently for about 3-4 minutes until it thickens a bit. Don’t forget to add the fresh lemon juice and season it with salt and pepper to taste. Keep the sauce warm on low heat while you cook the scallops.
6. Sear the Scallops:
In a large skillet, heat up 2 tablespoons of olive oil over medium-high heat until it’s shimmering. Add the unsalted butter and let it melt. Now, place the scallops in the hot pan but don’t crowd them—leave some space in between. Cook them without moving for about 2-3 minutes until they’re golden brown on one side.
7. Flip the Scallops:
When they’re beautifully browned, carefully flip the scallops over and let them cook for an additional 1-2 minutes until they’re just cooked through and opaque. Once done, remove them from heat.
8. Serve:
Grab your serving plates and spoon a generous amount of creamy spicy Cajun sauce onto each plate. Then, artfully arrange the seared scallops over the sauce. Garnish with fresh chopped parsley for a touch of color!
9. Enjoy Immediately:
Dig right in! These flavorful scallops pair wonderfully with steamed rice, crusty bread, or roasted veggies, perfect for soaking up that rich sauce. Enjoy your delicious meal!
FAQ About Seared Scallops With Creamy Spicy Cajun Sauce
Can I Use Frozen Scallops for This Recipe?
Absolutely! If using frozen scallops, make sure they are fully thawed before cooking. Thaw them in the refrigerator overnight or place them in a sealed plastic bag submerged in cold water for quicker thawing. Don’t forget to pat them dry to ensure a nice sear!
How Can I Adjust the Spice Level in the Sauce?
If you prefer a milder sauce, you can reduce or omit the cayenne pepper and adjust the Cajun seasoning to your taste. For some extra flavor without too much heat, consider adding a pinch of smoked paprika instead.
What Should I Do With Leftover Sauce?
Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop over low heat, stirring occasionally. You may want to add a splash of cream or broth to loosen it up if it thickens too much.
What Can I Serve With Seared Scallops?
Seared scallops are delicious over rice, pasta, or steamed vegetables. For a lighter option, try serving them on a bed of salad greens or with a side of roasted vegetables to complement the creamy Cajun sauce.
