Okay, let’s pull up a chair and get cozy, because I’m about to share one of my family’s all-time favorite dinners: Seared Scallops with Spicy Cajun Cream Sauce. Just the thought of it takes me back to a chilly autumn evening a few years ago. The kids were bundled up in sweaters, leaves were swirling outside the window, and the smell of Cajun spices was dancing through the kitchen. Honestly, I was trying to use up some scallops I’d impulsively bought at the farmer’s market (sound familiar, anyone?), and I figured, “Why not try a little spice to warm us up?”
I remember nervously watching my youngest, Lily, take her first bite. She’s my pickiest eater, the one who turns her nose up at anything that isn’t chicken nuggets or plain pasta. But her eyes widened, she gave me a thumbs-up, and said, “Mom, this is amazing!” From that moment on, Seared Scallops with Spicy Cajun Cream Sauce became a regular on our dinner rotation. It’s the kind of dish that feels fancy enough for a special occasion, but it’s also surprisingly easy to throw together on a busy weeknight. It’s one of those meals that makes everyone feel good, you know?
Of course, it wasn’t always smooth sailing. The first time I made it, I completely scorched the scallops! They were tough and rubbery – a total disaster. But I learned my lesson: high heat and a watchful eye are key. I’ve tweaked the recipe over the years, adding a little more spice here, a touch more cream there, until it’s become the perfect balance of flavor and comfort.
I know the idea of searing scallops can be a little intimidating, but trust me, it’s easier than you think. And that Spicy Cajun Cream Sauce? Oh my goodness, it’s so good you’ll want to lick the plate clean. I’m excited to share all my tips and tricks with you, so you can create this restaurant-worthy dish right in your own kitchen. Ready to get cooking?
INGREDIENTS:
- 1.5 lbs large sea scallops, patted completely dry
- 2 tablespoons olive oil
- 2 tablespoons butter, unsalted
- 1 teaspoon Cajun seasoning (I like Tony Chachere’s, but any good brand will do)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (adjust to your spice preference – my kids like it mild!)
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/4 cup chicken broth
- 2 tablespoons chopped fresh parsley, for garnish
- Salt and freshly ground black pepper, to taste
- Cooked rice or pasta, for serving (optional)
Okay, let’s talk ingredients, because they really make or break this Seared Scallops with Spicy Cajun Cream Sauce. First off, those scallops. Fresh is best, obviously, but frozen works just fine too. Just make sure they’re completely thawed and, more importantly, completely dry before you even think about putting them in the pan. Seriously, pat them down with paper towels until you’re convinced there’s not a drop of moisture left. This is key to getting that beautiful, golden-brown sear. I’ve learned the hard way that wet scallops just steam and get rubbery. No one wants that!
For the Cajun seasoning, I’m partial to Tony Chachere’s. My mom used it for years, and it just feels right. But honestly, any good quality Cajun seasoning will work. Just check the label to make sure it doesn’t have too much salt already, because you’ll want to control the saltiness yourself. And speaking of spice, that cayenne pepper is what gives this dish its kick. I usually start with 1/4 teaspoon and then add a pinch more if I’m feeling brave. Remember, you can always add more, but you can’t take it away! My husband loves it extra spicy, so sometimes I’ll even sprinkle a little extra on his portion.
The heavy cream is essential for that rich, decadent sauce. Don’t skimp and use milk or half-and-half; it just won’t have the same velvety texture. Trust me on this one! Also, a little tip I learned from a friend: I’ve discovered that if I am running short on broth, a splash of dry white wine makes a great substitute and adds a layer of flavor.
And finally, the parsley. Fresh parsley is a must for that pop of color and freshness. It really brightens up the dish and balances out the richness of the sauce. So, gather up your ingredients, and let’s get ready to make some amazing Seared Scallops with Spicy Cajun Cream Sauce! And remember, don’t be afraid to make substitutions based on what you have on hand or what your family loves. That’s what cooking is all about!
Let’s Cook – Step by Step
- Prepare the Scallops: Pat the scallops completely dry with paper towels. Season them generously with salt, pepper, Cajun seasoning, smoked paprika, and cayenne pepper. Make sure you coat all sides evenly.
- Sear the Scallops: Heat the olive oil and butter in a large skillet over medium-high heat. You want the pan to be nice and hot before you add the scallops. A good indicator is when the butter is melted and the oil is shimmering. Be patient, this is key for that perfect sear!
- Sear in Batches: Add the scallops to the hot skillet in a single layer, making sure not to overcrowd the pan. If you overcrowd the pan, the scallops will steam instead of sear. Sear for 2-3 minutes per side, until they are golden brown and cooked through. They should be firm to the touch, but still slightly translucent in the center. Don’t overcook them, or they will become tough! Set the seared scallops aside on a plate.
- Make the Sauce: In the same skillet, add the chopped onion and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
- Add the Cream and Broth: Pour in the heavy cream and chicken broth. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly. Stir occasionally to prevent sticking. At this point I like to taste and adjust the seasoning. A pinch more Cajun spice? A dash of salt? Now’s the time to perfect it.
- Combine and Serve: Return the seared scallops to the skillet with the sauce. Gently toss to coat. Garnish with fresh parsley. Serve immediately over cooked rice or pasta, if desired.
Okay, let’s dive into the cooking process for these Seared Scallops with Spicy Cajun Cream Sauce. First thing’s first: those scallops. Remember how I said drying them was important? I wasn’t kidding! The drier they are, the better they’ll sear. Also, don’t be shy with the seasoning. Really coat those scallops in that Cajun spice mix. This is where all the flavor comes from!
Now, the searing. This is where a lot of people get nervous, but trust me, you can do it! The key is a hot pan and not overcrowding it. If your pan isn’t hot enough, the scallops will just steam and get rubbery. And if you overcrowd the pan, the temperature will drop, and you’ll end up with the same problem. I usually sear them in two batches to make sure they get that beautiful golden-brown crust. Don’t move them around too much while they’re searing. Let them sit undisturbed for 2-3 minutes per side to develop that crust.
The sauce is where the magic happens. Don’t skip the step of cooking the onions and garlic first. This builds a flavor base that the cream sauce needs. And be patient while the sauce simmers and thickens. It might seem thin at first, but it will come together. Just keep stirring occasionally to prevent it from sticking to the bottom of the pan.
If you want to get really fancy, you can deglaze the pan with a splash of white wine after you cook the onions and garlic. Just be sure to let the wine reduce for a minute or two before adding the cream and broth. This will add even more depth of flavor to the sauce. I love experimenting with different wines!
Once the sauce is ready, gently return the seared scallops to the pan and toss to coat. Be careful not to overcook them at this point! You just want to warm them through. And that’s it! Garnish with fresh parsley and serve immediately. This Seared Scallops with Spicy Cajun Cream Sauce is seriously impressive, but it’s easy enough to make on a weeknight. And believe me, your family will thank you for it! When I make a blackened scallops spicy sauce, my kids often ask if we can have it again the next night.
SERVING:
Seared Scallops with Spicy Cajun Cream Sauce is delicious served over a bed of fluffy white rice. The rice soaks up all that delicious sauce, and it’s the perfect complement to the spicy scallops. You could also serve it over pasta, like linguine or fettuccine. Or, for a low-carb option, try serving it over cauliflower rice or zucchini noodles.
I also love to serve this dish with a side of steamed green beans or asparagus. The green vegetables add a nice pop of color and freshness to the plate. A simple side salad would also be a great addition. When I am feeling fancy, I like to top the rice with some fresh green onions and a sprinkle of extra Cajun seasoning.
This dish is perfect for a special occasion, like a birthday or anniversary. But it’s also easy enough to make on a weeknight when you’re craving something a little bit special. I’ve even made it for company, and it’s always a hit. People are always so impressed by how flavorful and restaurant-quality it tastes.
One of the best things about this Seared Scallops with Spicy Cajun Cream Sauce is that the leftovers are just as good, if not better! The sauce thickens up overnight, and the flavors meld together even more. I love to reheat the leftovers for lunch the next day. They’re also great served cold over a salad. My husband likes to take the leftovers to work for lunch. He says his coworkers are always jealous!
When I’m making this dish for a crowd, I like to double or triple the recipe. It’s easy to scale up, and it’s always a crowd-pleaser. Just be sure to use a large enough skillet to sear the scallops in batches.
And finally, a little presentation tip: When serving the Seared Scallops with Spicy Cajun Cream Sauce, arrange the scallops artfully on the plate and drizzle generously with the sauce. Sprinkle with fresh parsley and a pinch of Cajun seasoning. This will make the dish look even more appealing. Serve with a smile, because you’ve just created something amazing! We love the blackened scallops spicy sauce as well, and I might share that soon!
FAQ:
Q: Can I use frozen scallops?
Absolutely! Frozen scallops work great in this recipe. Just make sure they are completely thawed before you start cooking. Place them in the refrigerator overnight to thaw, or use the cold water method. To use the cold water method, place the frozen scallops in a bowl of cold water for about 30 minutes, or until they are thawed. Be sure to pat them completely dry with paper towels before you sear them. I’ve used frozen scallops many times when fresh weren’t available, and the dish still turned out amazing. Seared Scallops with Spicy Cajun Cream Sauce can be delicious with frozen scallops when you prep them right.
Q: I don’t like spicy food. Can I make this dish less spicy?
Of course! The cayenne pepper is what gives this dish its kick, so you can reduce the amount of cayenne pepper or eliminate it altogether. You can also use a mild Cajun seasoning. Another option is to add a dollop of sour cream or plain yogurt to the sauce to cool it down. My kids sometimes complain if it’s too spicy, so I usually make a batch of plain rice for them to mix in.
Q: Can I use milk instead of heavy cream?
I don’t recommend using milk instead of heavy cream. The heavy cream is what gives the sauce its rich, velvety texture. Milk will make the sauce thinner and less flavorful. If you want to lighten up the dish, you could use half-and-half, but the sauce will still be thinner than if you used heavy cream. I tried this once, and it just wasn’t the same. It was still good, but it lacked the decadence that makes this Seared Scallops with Spicy Cajun Cream Sauce so special.
Q: Can I make this dish ahead of time?
While the scallops are best served immediately after searing, you can make the sauce ahead of time. Just prepare the sauce according to the recipe instructions and store it in the refrigerator until you’re ready to use it. When you’re ready to serve, heat the sauce in a skillet and sear the scallops. Then, add the seared scallops to the sauce and toss to coat. This is a great option if you’re short on time.
Q: What should I serve with this dish?
Seared Scallops with Spicy Cajun Cream Sauce is delicious served over rice or pasta. You can also serve it with a side of steamed vegetables, like green beans or asparagus. A simple side salad would also be a great addition. For a more substantial meal, you could serve it with a baked potato or sweet potato. When I am making Cajun scallop recipe, I want sides that compliment the spice and flavor without overpowering it.
Q: How do I know when the scallops are cooked through?
The scallops are cooked through when they are firm to the touch and slightly translucent in the center. Be careful not to overcook them, or they will become tough and rubbery. I always use a thermometer to check the internal temperature. The USDA recommends cooking scallops to an internal temperature of 145 degrees F.
Q: Can I grill the scallops instead of searing them?
Yes, you can grill the scallops instead of searing them. Just preheat your grill to medium-high heat and lightly oil the grates. Thread the scallops onto skewers and grill for 2-3 minutes per side, or until they are cooked through. Then, serve them with the Spicy Cajun Cream Sauce. This is a great option for a summer barbecue.
Q: What is the best way to store leftovers?
Store leftover Seared Scallops with Spicy Cajun Cream Sauce in an airtight container in the refrigerator. They will keep for up to 3 days. To reheat, gently warm them in a skillet over medium heat. Be careful not to overcook the scallops, or they will become tough. You can also reheat them in the microwave, but they may not be as tender.
CLOSING:
This Seared Scallops with Spicy Cajun Cream Sauce isn’t just a recipe to me; it’s a little piece of my family’s story. It’s about that chilly autumn evening, Lily’s surprised face, and the warmth that filled our kitchen. It’s about making something special out of simple ingredients, even on a busy weeknight. And it’s about the joy of sharing a meal that everyone loves.
Here are a few of my personal tips for making this dish perfect:
- Don’t be afraid to experiment with the spice level. If you like it really spicy, add a pinch more cayenne pepper. If you prefer it milder, reduce the amount or leave it out altogether.
- Use good quality scallops. The better the scallops, the better the dish will be. Look for scallops that are firm, plump, and have a sweet smell.
- Don’t overcrowd the pan when searing the scallops. This will cause them to steam instead of sear. Work in batches if necessary.
Over the years, I’ve tried a few variations of this recipe. Sometimes I add a splash of sherry to the sauce for a richer flavor. Other times, I toss in some chopped sun-dried tomatoes for a burst of sweetness. My husband loves it when I add a pinch of red pepper flakes for an extra kick. My daughter, Lily, prefers it with a side of garlic bread for dipping in the sauce. My son doesn’t love the seared scallops creamy Cajun sauce, so I will do plain scallops with butter for him.
No matter how you make it, I hope you enjoy this Seared Scallops with Spicy Cajun Cream Sauce as much as my family does. Don’t be afraid to put your own spin on it and make it your own. And remember, cooking is all about having fun and creating memories. So, get in the kitchen, turn up the music, and let your creativity flow. I hope this blackened scallops spicy sauce recipe becomes a family favorite in your home.
I hope this Seared Scallops with Spicy Cajun Cream Sauce brings as much joy to your table as it has to mine. Happy cooking!
Seared Scallops with Spicy Cajun Cream Sauce
These pan-seared scallops are cooked to perfection and drizzled with a creamy, spicy Cajun sauce. This quick and impressive dish is perfect for a weeknight dinner or a special occasion.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- 1 pound large sea scallops, patted dry
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon Cajun seasoning
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 1 tablespoon chopped fresh parsley
- 1 teaspoon lemon juice
Instructions
- Pat the scallops dry with paper towels. Season with salt and pepper.
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until shimmering.
- Add the scallops to the hot skillet in a single layer, being careful not to overcrowd the pan.
- Sear for 2-3 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the chopped onion and cook until softened, about 3 minutes.
- Add the minced garlic and Cajun seasoning and cook for 1 minute more, until fragrant.
- Pour in the heavy cream and chicken broth. Bring to a simmer, then reduce the heat and let the sauce thicken for 2-3 minutes.
- Stir in the chopped fresh parsley and lemon juice.
- Return the scallops to the skillet and toss to coat with the sauce.
- Serve immediately.
Notes
Serve over pasta or rice for a more substantial meal. A sprinkle of extra Cajun seasoning can add an extra kick.