Description
Golden seared scallops served over a bold, creamy Cajun sauce—perfect for an impressive yet easy dinner at home.
Ingredients
Scale
- 1 pound sea scallops, dry-packed if possible
- Kosher salt and cracked black pepper
- 1–2 tablespoons neutral oil (canola, avocado, or grapeseed)
- 1 tablespoon unsalted butter
- 1 tablespoon butter (for sauce)
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 1 cup heavy cream (or half-and-half)
- 1 teaspoon Cajun seasoning
- ¼ teaspoon smoked paprika
- Dash of cayenne pepper
- 1 tablespoon Parmesan cheese (optional)
- Juice of half a lemon
- Chopped parsley or chives (optional garnish)
- Extra lemon wedges (optional for serving)
Instructions
- Pat scallops dry thoroughly with paper towels.
- Season scallops with salt and pepper just before cooking.
- Heat neutral oil in a hot cast iron or stainless steel skillet over medium-high heat.
- Sear scallops for 1.5 to 2 minutes per side without moving until golden crust forms. Remove and set aside.
- In the same skillet, melt 1 tablespoon butter over medium heat.
- Add chopped shallot and garlic; sauté until fragrant (about 2 minutes).
- Stir in Cajun seasoning, smoked paprika, and cayenne; cook for 30 seconds.
- Pour in heavy cream and stir, scraping up any browned bits.
- Simmer for 3–5 minutes until slightly thickened. Stir in Parmesan if using and finish with lemon juice.
- Plate by spooning sauce first, then placing scallops on top. Garnish with parsley or chives and serve with lemon wedges.
Notes
Use dry-packed scallops for best sear. Adjust cayenne to control heat level. Serve with pasta, mashed potatoes, or a fresh salad for balance.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 plate
- Calories: 410
- Sugar: 2g
- Sodium: 540mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 105mg