Description
This recipe features perfectly seared sea scallops served with a rich, creamy, and spicy Cajun cream sauce. The scallops are cooked to golden perfection on the stovetop and complemented by a luscious sauce made with shallots, garlic, heavy cream, Cajun seasoning, smoked paprika, and Parmesan cheese. Garnished with fresh parsley and served with lemon wedges, this dish offers a flavorful and elegant main course perfect for seafood lovers.
Ingredients
Scale
Scallops
- 1 pound sea scallops, patted dry
- Salt and pepper to taste
- 1 tablespoon olive oil
Sauce
- 1 tablespoon butter
- 1 tablespoon minced shallots
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 teaspoon Cajun seasoning (or more to taste)
- ½ teaspoon smoked paprika
- ¼ teaspoon crushed red pepper flakes (optional)
- ¼ cup grated Parmesan cheese
Garnish
- 1 tablespoon chopped fresh parsley
- Lemon wedges for serving
Instructions
- Season the scallops: Pat the sea scallops dry and season them evenly on both sides with salt and pepper to enhance their natural flavor.
- Heat the oil and sear scallops: Warm the olive oil in a large skillet over medium-high heat until hot. Add the scallops in a single layer without overcrowding the pan. Sear the scallops for 2 to 3 minutes per side, or until they develop a golden crust and are just cooked through. Remove them from the pan and set aside to keep warm.
- Prepare the sauce base: Reduce heat to medium and add butter to the skillet. Sauté the minced shallots and garlic for 1 to 2 minutes until fragrant and softened, but not browned.
- Add cream and seasonings: Pour in the heavy cream, then stir in the Cajun seasoning, smoked paprika, and crushed red pepper flakes if desired. Let the sauce simmer gently for 3 to 4 minutes until it starts to thicken slightly.
- Incorporate Parmesan cheese: Stir in the grated Parmesan cheese and allow it to melt fully into the sauce, creating a rich and creamy texture.
- Return scallops to pan: Place the seared scallops back into the skillet, spooning the spicy Cajun cream sauce over them. Simmer everything together gently for another 1 to 2 minutes to meld the flavors and warm the scallops through.
- Serve: Transfer the scallops to plates, garnish with chopped fresh parsley and lemon wedges, and serve immediately for the best flavor and texture.
Notes
- For a lighter version, substitute heavy cream with half-and-half to reduce richness.
- This dish pairs wonderfully with rice, mashed potatoes, or sautéed spinach for a complete meal.
- Adjust the spiciness by increasing or decreasing the amount of Cajun seasoning and crushed red pepper flakes to suit your taste.
