Seared Scallops with Cajun Cream Sauce Recipe

Introduction

Seared scallops with Cajun cream sauce is a flavorful and elegant dish that’s surprisingly easy to prepare. Tender scallops are perfectly caramelized and served with a rich, spicy cream sauce that pairs beautifully with pasta or crusty bread.

Ingredients

• 1 pound large sea scallops, patted very dry
• 2 tablespoons olive oil
• 1 tablespoon butter
• Salt and freshly ground black pepper, to taste
• 2 tablespoons butter
• 1/2 cup finely diced yellow onion
• 1/2 cup finely diced red bell pepper
• 1/4 cup finely diced green bell pepper
• 2 cloves garlic, minced
• 1 tablespoon Cajun seasoning (store-bought or homemade)
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (adjust to your spice preference)
• 1/4 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1 cup heavy cream
• 1/4 cup chicken broth
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh green onions
• Extra chopped parsley for garnish
• Lemon wedges for serving
• Cooked pasta (linguine or fettuccine recommended)
• Crusty bread for dipping

Instructions

1. Step 1: In a large skillet or saucepan, melt 2 tablespoons of butter over medium heat. Add the diced yellow onion, red bell pepper, and green bell pepper. Sauté for about 5-7 minutes, or until the vegetables are softened and slightly translucent. Stir frequently to prevent burning.
2. Step 2: Add the minced garlic to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic. Stir in the Cajun seasoning, smoked paprika, and cayenne pepper. Cook for about 30 seconds, stirring constantly, to bloom the spices and release their aromas.
3. Step 3: Pour in the dry white wine and scrape up any browned bits from the bottom of the skillet. Let the wine simmer for 2-3 minutes, allowing the alcohol to evaporate slightly.
4. Step 4: Pour in the heavy cream and chicken broth. Stir well to combine. Bring the sauce to a gentle simmer, then reduce heat to low and simmer for 10-15 minutes, or until the sauce thickens slightly. Stir occasionally.
5. Step 5: Stir in the chopped fresh parsley and green onions. Season with salt and freshly ground black pepper to taste. Keep the sauce warm over low heat while you prepare the scallops.
6. Step 6: Pat the scallops very dry with paper towels. Season them generously with salt and freshly ground black pepper on both sides.
7. Step 7: Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. The pan should be very hot before adding the scallops.
8. Step 8: Carefully place the scallops in the hot skillet, avoiding overcrowding. Sear the scallops for 2-3 minutes per side until golden brown and opaque in the center. The internal temperature should reach 145°F (63°C).
9. Step 9: The scallops are done when firm to the touch and slightly springy. Avoid overcooking to prevent rubberiness. Use a meat thermometer if unsure.
10. Step 10: Remove the scallops from the skillet and set aside.
11. Step 11: Gently add the seared scallops to the Cajun cream sauce. Toss to coat evenly, being careful not to overcook the scallops during this step.
12. Step 12: Serve the scallops with Cajun cream sauce immediately. They pair well with cooked pasta, rice, or mashed potatoes. Alternatively, serve with crusty bread for dipping.
13. Step 13: Garnish with extra chopped parsley and lemon wedges. A squeeze of lemon juice brightens the flavors beautifully.

Tips & Variations

• Make sure the scallops are very dry before cooking to achieve a perfect sear and avoid steaming them.
• Adjust cayenne pepper to your preferred spice level to keep the sauce comfortably spicy.
• For a richer sauce, add a splash of brandy or cognac along with the white wine.
• Use gluten-free pasta or serve with roasted vegetables for a gluten-free meal.

Storage

Store leftover scallops and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat gently over low heat to avoid overcooking the scallops. It’s best to reheat the sauce separately and add scallops at the end to warm through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen scallops for this recipe?

Yes, but be sure to thaw them completely and pat dry very well to achieve a good sear and avoid excess moisture.

What can I serve with seared scallops and Cajun cream sauce?

This dish pairs excellently with linguine or fettuccine pasta, steamed rice, mashed potatoes, or crusty bread to soak up the flavorful sauce.

Seared Scallops with Cajun Cream Sauce Recipe

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★★★★★

4.8 from 90 reviews

This recipe features perfectly seared large sea scallops smothered in a rich and flavorful Cajun cream sauce made with sautéed bell peppers, onions, garlic, and a medley of spices. Served over pasta or with crusty bread, this dish balances the sweetness of scallops with a creamy, mildly spicy sauce for an elegant yet easy-to-make meal.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Cajun, American

Ingredients

Scale 1x2x3x

Scallops

• 1 pound large sea scallops, patted very dry
• 2 tablespoons olive oil
• 1 tablespoon butter
• Salt and freshly ground black pepper, to taste

Cajun Cream Sauce

• 2 tablespoons butter
• 1/2 cup finely diced yellow onion
• 1/2 cup finely diced red bell pepper
• 1/4 cup finely diced green bell pepper
• 2 cloves garlic, minced
• 1 tablespoon Cajun seasoning (store-bought or homemade)
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (adjust to your spice preference)
• 1/4 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1 cup heavy cream
• 1/4 cup chicken broth
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh green onions
• Salt and freshly ground black pepper, to taste

To Serve

• Extra chopped parsley
• Lemon wedges
• Cooked pasta (linguine or fettuccine recommended)
• Crusty bread for dipping

Instructions

1. Sauté Vegetables: In a large skillet or saucepan, melt 2 tablespoons of butter over medium heat. Add the diced yellow onion, red bell pepper, and green bell pepper. Sauté for about 5-7 minutes until the vegetables are softened and slightly translucent, stirring frequently to prevent burning.
2. Add Garlic and Spices: Add the minced garlic and cook for another minute until fragrant, taking care not to burn it. Stir in the Cajun seasoning, smoked paprika, and cayenne pepper. Cook for about 30 seconds, stirring constantly, to bloom the spices.
3. Deglaze with Wine: Pour in the dry white wine, scraping up any browned bits from the skillet bottom. Let it simmer for 2-3 minutes to reduce the alcohol slightly.
4. Make the Sauce: Add the heavy cream and chicken broth. Stir well and bring to a gentle simmer. Reduce heat to low and let simmer for 10-15 minutes until the sauce thickens slightly, stirring occasionally.
5. Finish Sauce: Stir in fresh parsley and green onions. Season with salt and freshly ground black pepper to taste. Keep warm on low heat while preparing scallops.
6. Prepare Scallops: Pat scallops very dry and season generously with salt and pepper on both sides.
7. Heat Pan: Heat olive oil and butter in a large skillet over medium-high heat until very hot.
8. Sear Scallops: Place scallops in the skillet without overcrowding. Sear for 2-3 minutes per side until golden brown and opaque inside. The internal temperature should reach 145°F (63°C).
9. Check Doneness: Scallops should feel firm yet slightly springy. Avoid overcooking to prevent rubbery texture.
10. Remove Scallops: Take scallops out of skillet and set aside.
11. Combine with Sauce: Gently add seared scallops to the Cajun cream sauce and toss to coat evenly without overcooking.
12. Serve: Serve scallops with sauce immediately over cooked pasta, rice, or mashed potatoes, or with crusty bread for dipping.
13. Garnish: Top with extra chopped parsley and lemon wedges. A squeeze of lemon juice brightens the flavors.

Notes

• Patting scallops extremely dry is essential for a good sear and caramelization.
• Adjust cayenne pepper to control the spice level of the sauce.
• If you prefer a thicker sauce, simmer it longer to reduce further.
• Use a meat thermometer to ensure scallops reach 145°F for safe doneness without overcooking.
• White wine can be substituted with additional chicken broth if preferred.
• This dish pairs well with light white wines such as Sauvignon Blanc or Pinot Grigio.

Keywords: seared scallops, Cajun cream sauce, seafood recipe, easy scallops, creamy Cajun sauce, scallops with pasta, dinner recipe