Seared Scallops with Cajun Cream Sauce Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Prepare Scallops: Pat scallops very dry and season generously with salt and pepper on both sides.
- Heat Pan: Heat olive oil and butter in a large skillet over medium-high heat until very hot.
- 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).
- Check Doneness: Scallops should feel firm yet slightly springy. Avoid overcooking to prevent rubbery texture.
- Remove Scallops: Take scallops out of skillet and set aside.
- Combine with Sauce: Gently add seared scallops to the Cajun cream sauce and toss to coat evenly without overcooking.
- Serve: Serve scallops with sauce immediately over cooked pasta, rice, or mashed potatoes, or with crusty bread for dipping.
- 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
