Are you ready to impress your family or guests with a delicious seafood dish? Seared Scallops with Spicy Cajun Cream Sauce brings a burst of flavor to your dinner table. This dish is quick to make and combines tender scallops with a creamy, spicy sauce. Let’s dive into why you should try this recipe and how to prepare it.

Why Make This Recipe

Seared Scallops with Spicy Cajun Cream Sauce is perfect for several reasons:

• Quick Preparation: This dish takes less than 30 minutes to make.
• Flavorful: The Cajun seasoning adds a delightful kick.
• Impressive Presentation: Seared scallops look beautiful on a plate, making it perfect for special occasions or date nights.

Why not treat yourself and others to something delicious?

How to Make Seared Scallops with Spicy Cajun Cream Sauce

Ingredients:

• 1 lb sea scallops
• 2 tbsp olive oil
• 3 tbsp butter, divided
• 3/4 cup heavy cream
• 3 cloves garlic, minced
• 1 tbsp Cajun seasoning
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• 2 tbsp fresh parsley, chopped
• Crushed red pepper flakes, optional
• Salt and black pepper, to taste

Directions:

1. Pat the scallops dry and season with salt and pepper.
2. Heat olive oil and 1 tbsp of butter in a skillet over medium-high heat.
3. Sear the scallops for 2–3 minutes per side, then transfer them to a plate.
4. Add the remaining butter and garlic to the skillet and cook until fragrant.
5. Stir in the cream, Cajun seasoning, mustard, and lemon juice. Simmer until the sauce thickens.
6. Return the scallops to the skillet. Spoon the sauce over them to warm through.
7. Top with parsley and red pepper flakes. Serve immediately.

How to Serve Seared Scallops with Spicy Cajun Cream Sauce

Serve these scallops with:

• A side of steamed vegetables
• Rice or pasta to soak up the sauce
• A fresh salad for added crunch

The creamy sauce pairs well with many sides, making your meal even more enjoyable!

How to Store Seared Scallops with Spicy Cajun Cream Sauce

If you have leftovers:

• Store them in an airtight container in the fridge for up to 2 days.
• Reheat gently on the stove over low heat to prevent overcooking.

Tips to Make Seared Scallops with Spicy Cajun Cream Sauce

• Pat the scallops dry before seasoning. This helps achieve a nice sear.
• Don’t overcrowd the skillet while cooking. Cook in batches if needed for even cooking.

Variation

Want to switch things up? Try using different seasonings or adding vegetables like spinach or bell peppers to the sauce. This can add variety and freshness to your meal.

FAQs

1. Can I use frozen scallops?

   • Yes, but thaw them completely and pat them dry before cooking for best results.

2. What can I use instead of heavy cream?

   • You can substitute with half-and-half, but the sauce may not be as rich.

3. Is this recipe spicy?

   • The spice level depends on the amount of Cajun seasoning you use. Feel free to adjust it to your taste!

Enjoy making and sharing this delightful Seared Scallops with Spicy Cajun Cream Sauce! It’s sure to become a favorite in your home.

Seared Scallops with Spicy Cajun Cream Sauce

A quick and delicious seafood dish featuring tender scallops in a spicy Cajun cream sauce, perfect for impressing guests.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Seafood

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb sea scallops Pat dry before cooking for best results.
• 2 tbsp olive oil
• 3 tbsp butter Divided
• 3/4 cup heavy cream You can substitute with half-and-half for a lighter sauce.
• 3 cloves garlic, minced
• 1 tbsp Cajun seasoning Adjust to your taste for spice level.
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• 2 tbsp fresh parsley, chopped For garnish.
• Crushed red pepper flakes, optional
• Salt and black pepper, to taste

Method

 

Preparation

1. Pat the scallops dry and season with salt and pepper.

Cooking

1. Heat olive oil and 1 tbsp of butter in a skillet over medium-high heat.
2. Sear the scallops for 2–3 minutes per side, then transfer them to a plate.
3. Add the remaining butter and garlic to the skillet and cook until fragrant.
4. Stir in the cream, Cajun seasoning, mustard, and lemon juice. Simmer until the sauce thickens.
5. Return the scallops to the skillet. Spoon the sauce over them to warm through.
6. Top with parsley and red pepper flakes. Serve immediately.

Notes

Serve with steamed vegetables, rice, or a fresh salad. Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to avoid overcooking.