Seared Scallops with Spicy Cajun Cream Sauce
Ingredients:
For the Scallops:
1 lb sea scallops, patted dry
1 tablespoon olive oil
1 teaspoon paprika
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
For the Spicy Cajun Cream Sauce:
2 tablespoons butter
2 cloves garlic, minced
1 cup heavy cream
1 tablespoon Cajun seasoning
½ teaspoon smoked paprika
½ teaspoon crushed red pepper flakes (optional, for extra spice)
¼ cup grated Parmesan cheese
1 tablespoon lemon juice
Fresh parsley, chopped (for garnish)
Directions:
Prepare the Scallops:
Pat the scallops dry with a paper towel to ensure a good sear.
In a small bowl, combine paprika, garlic powder, salt, and black pepper. Lightly coat the scallops with this spice mixture.
Sear the Scallops:
Heat olive oil in a large skillet over medium-high heat.
Once the oil is hot, add the scallops in a single layer, ensuring not to overcrowd the pan.
Sear for 2 minutes on one side until golden brown, then flip and cook for another 1–2 minutes.
Remove the scallops from the skillet and set aside.
Prepare the Spicy Cajun Cream Sauce:
In the same skillet, melt butter over medium heat.
Add minced garlic and sauté until fragrant, about 30 seconds.
Pour in heavy cream, stirring to combine.
Add Cajun seasoning, smoked paprika, and crushed red pepper flakes (if using). Stir well.
Let the sauce simmer for 2–3 minutes until it begins to thicken.
Stir in grated Parmesan cheese and lemon juice. Continue to simmer until the cheese has melted and the sauce has thickened to your desired consistency.
Combine and Serve:
Return the seared scallops to the skillet, spooning the sauce over them to ensure they're well-coated.
Garnish with freshly chopped parsley.
Serve immediately, perhaps over a bed of pasta or alongside steamed vegetables.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 320 kcal per serving | Servings: 4