Seared Scallops with Spicy Cajun Cream

 Seared Scallops with Spicy Cajun Cream

Ingredients:

For the Scallops

1 lb large sea scallops (about 12)

1 tbsp olive oil

1 tbsp butter

Salt & black pepper (to taste)

For the Spicy Cajun Cream Sauce

2 tbsp butter

3 cloves garlic, minced

1 small shallot, finely chopped (or ¼ onion)

1 ½ tsp Cajun seasoning (add more for extra heat)

½ tsp smoked paprika

½ tsp red pepper flakes (optional, for spicier sauce)

½ cup chicken or seafood stock

1 cup heavy cream

½ cup grated Parmesan cheese

1 tbsp lemon juice

Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Scallops

Pat scallops dry with paper towels (this helps them sear beautifully).

Season lightly with salt and black pepper.

2. Sear the Scallops

Heat olive oil and butter in a large skillet over medium-high heat until hot.

Place scallops in the pan (do not overcrowd). Sear 2 minutes per side until golden brown with a nice crust. Remove and set aside.

3. Make the Cajun Cream Sauce

In the same skillet, melt butter. Add garlic and shallot, sauté until fragrant.

Stir in Cajun seasoning, smoked paprika, and red pepper flakes.

Pour in stock, scraping up brown bits from the pan. Simmer 2 minutes.

Reduce heat to medium-low, add heavy cream and Parmesan. Stir until smooth and thickened (about 3–4 minutes).

Stir in lemon juice. Taste and adjust seasoning (more Cajun seasoning if you like it spicier).

4. Combine & Serve

Return scallops to the pan, spoon sauce over them. Cook 1–2 minutes to warm through.

Garnish with chopped parsley and a squeeze of fresh lemon.

🍴 Serving Ideas:

Over angel hair pasta or linguine for a creamy Cajun pasta dish.

With garlic mashed potatoes or rice to soak up the sauce.

With roasted asparagus or sautéed spinach for a lighter option.