If you’re in the mood for something irresistibly delicious and bursting with flavor, this Seared Scallops with Cajun Cream Sauce Recipe is your new best friend in the kitchen. Perfectly golden, tender scallops meet a luxuriously creamy and spicy Cajun sauce that brings the party right to your plate. With its combination of buttery sear and vibrant sauce, this dish balances heat and creaminess in a way that’s both comforting and exciting. Whether you’re impressing guests or treating yourself, these scallops promise a restaurant-quality experience without the fuss.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role, from the fresh scallops to the blend of Cajun spices that create the sauce’s signature kick. The combination of seafood, aromatic veggies, and creamy elements might seem simple, but the flavors they produce together are truly unforgettable.
- Large sea scallops: Make sure they are very dry to get that perfect, golden sear.
- Olive oil: Provides a light base for searing without overpowering the scallops.
- Butter: Adds richness to both the sauce and the scallops themselves.
- Yellow onion: Brings a sweet aroma and depth to the sauce.
- Red and green bell peppers: Offer color and subtle sweetness that complement the spices.
- Garlic cloves: Infuse the sauce with warmth and a slight pungency.
- Cajun seasoning: The star spice blend that packs heat, smokiness, and a touch of earthiness.
- Smoked paprika and cayenne pepper: Intensify the smoky and spicy notes of the sauce.
- Dry white wine: Adds acidity and helps deglaze the pan for extra flavor.
- Heavy cream: Creates a silky texture that tames the spices perfectly.
- Chicken broth: Brightens the sauce and helps balance the richness.
- Fresh parsley and green onions: Add freshness and a pop of green color.
- Lemon wedges: For a refreshing squeeze that cuts through the creaminess when serving.
- Cooked pasta or crusty bread: Ideal bases to soak up all that gorgeous sauce.
How to Make Seared Scallops with Cajun Cream Sauce Recipe
Step 1: Sauté the Vegetables
Start by melting butter in a skillet over medium heat and soften the finely diced onion and bell peppers until they’re translucent and tender. This step forms the aromatic foundation of your sauce, bringing natural sweetness and texture that balance out the bold Cajun spices.
Step 2: Bloom the Spices and Garlic
Add the minced garlic and cook just until fragrant to avoid any bitterness. Stir in the Cajun seasoning, smoked paprika, and cayenne pepper, cooking briefly to wake up their smoky, spicy magic. This blooming process unlocks the layers of flavor that make the sauce so memorable.
Step 3: Deglaze with White Wine
Pour in the dry white wine and use your spoon to scrape up all those flavorful browned bits stuck to the pan. Let it simmer a few minutes. This adds acidity and complexity to your sauce, preparing it for the creamy finale.
Step 4: Simmer the Cream Sauce
Mix in the heavy cream and chicken broth, then simmer gently until the sauce thickens and becomes luscious. Stir occasionally to keep the texture smooth. This step transforms the spicy vegetable mix into a velvety Cajun cream sauce that will coat your scallops beautifully.
Step 5: Add Fresh Herbs and Season
Stir in fresh parsley and green onions, seasoning with salt and pepper to enhance all the flavors. These herbs introduce bright, fresh notes that lighten the richness just enough for a perfectly balanced sauce.
Step 6: Prepare the Scallops
Pat your scallops very dry to ensure a gorgeous sear. Season them well with salt and freshly ground black pepper on both sides. Dry scallops mean a golden crust instead of steaming in the pan.
Step 7: Sear the Scallops
In a hot skillet, melt olive oil and butter before adding the scallops carefully without crowding. Sear for 2-3 minutes per side until they develop a caramelized, golden brown crust, remaining tender inside. This step is key for perfect texture contrast in every bite.
Step 8: Combine Scallops and Sauce
Once seared, gently toss the scallops into the warm Cajun cream sauce, coating them without overcooking further. This finishing touch marries the flavors together, making sure every scallop is infused with the spicy, creamy goodness.
Step 9: Serve Immediately
Plate the scallops with your preferred base like linguine or crusty bread, spooning the sauce generously over. Garnish with extra parsley and a lemon wedge to add freshness and a pop of color that makes the dish visually stunning.
How to Serve Seared Scallops with Cajun Cream Sauce Recipe
Garnishes
A sprinkle of fresh parsley and a wedge of lemon are all you need to brighten the dish beautifully. The parsley’s green freshness contrasts the creamy sauce, while the lemon’s acidity cuts through the richness with each squeeze, awakening your palate.
Side Dishes
This dish pairs wonderfully with simple, comforting sides. Try serving it over linguine or fettuccine to soak up every drop of sauce. If you prefer something heartier, creamy mashed potatoes or fluffy rice also make excellent companions. Don’t forget crusty bread on the side for dipping—that sauce is too good to waste!
Creative Ways to Present
For a stunning dinner presentation, lay the scallops atop a nest of herbed pasta and drizzle the Cajun cream sauce artistically around the plate. You can even add colorful microgreens or a few roasted cherry tomatoes for added visual interest and flavor contrast.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Seared Scallops with Cajun Cream Sauce Recipe, store the scallops and sauce together in an airtight container in the refrigerator. They should stay fresh for up to 2 days, but for best texture, enjoy them as soon as possible.
Freezing
Freezing scallops with cream sauce is not recommended because the dairy can separate and the scallops’ texture may suffer. It’s better to prepare a fresh batch when you’re ready to eat this dish again.
Reheating
To warm leftovers, gently reheat the scallops and sauce in a skillet over low heat. Stir frequently and avoid high heat, which can toughen the scallops and cause the cream sauce to break. Adding a splash of cream or broth can help restore the sauce’s silky consistency.
FAQs
Can I use frozen scallops for this Seared Scallops with Cajun Cream Sauce Recipe?
Yes, but make sure to thaw them completely and pat them very dry before cooking. Removing all excess moisture ensures a proper sear with that beloved golden crust.
What type of Cajun seasoning works best?
Store-bought Cajun seasoning blends work perfectly, but if you enjoy experimenting, a homemade blend with paprika, garlic powder, onion powder, cayenne, and oregano adds an extra personal touch.
Can I make the Cajun cream sauce dairy-free?
You can substitute heavy cream with coconut cream or a thick cashew cream, though it will slightly alter the original flavor. Keep the butter substitute plant-based as well to maintain the sauce’s creaminess.
How do I know when scallops are perfectly cooked?
Seared scallops are done when they’re golden brown on the outside, opaque and slightly springy to the touch inside. Overcooking makes them rubbery, so aim for a quick but thorough sear.
Is it better to use fresh or canned chicken broth in this recipe?
Fresh or high-quality boxed chicken broth gives the best flavor. Canned broth works in a pinch but may add slightly more salt or preservatives, so taste and adjust seasoning as needed.
Final Thoughts
This Seared Scallops with Cajun Cream Sauce Recipe is such a joyful meal to make and savor. It blends simple ingredients into a dish that tastes like you spent hours in the kitchen, yet it comes together in less than an hour. Trust me, once you try this flavorful, rich, and spicy dish, it’ll become your go-to whenever you want to impress or just treat yourself to something truly special.
Print
Seared Scallops with Cajun Cream Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Cajun
Description
Seared scallops served with a rich and flavorful Cajun cream sauce, perfect for a quick and elegant dinner. The scallops are perfectly caramelized and paired with a creamy, spicy sauce made with bell peppers, onions, garlic, and a blend of Cajun spices. Serve over pasta, rice, or with crusty bread for a delicious and satisfying meal.
Ingredients
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, or until the vegetables are softened and slightly translucent. Stir frequently to prevent burning.
- Add garlic and spices: Add the minced garlic to the skillet and cook for another minute, until fragrant. 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.
- Deglaze with wine: 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.
- Make the cream sauce: Pour in the heavy cream and chicken broth. Stir well to combine. Bring the sauce to a gentle simmer, then reduce the heat to low and let it simmer for about 10-15 minutes, or until the sauce has thickened slightly. Stir occasionally to prevent sticking.
- Finish the sauce: 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 preparing the scallops.
- Prepare scallops: Pat the scallops very dry with paper towels. Season the scallops generously with salt and freshly ground black pepper on both sides.
- Heat the skillet: Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Ensure the pan is very hot before adding the scallops.
- Sear scallops: Carefully place the scallops in the hot skillet, avoiding overcrowding. Sear the scallops for about 2-3 minutes per side, or until golden brown and caramelized on the outside and opaque in the center. Internal temperature should reach 145°F (63°C).
- Check doneness: The scallops are done when firm to the touch and slightly springy. Avoid overcooking to prevent rubberiness. Use a thermometer to check if unsure.
- Remove scallops: Once seared, remove scallops from skillet and set aside.
- Combine scallops with sauce: Gently add the seared scallops to the Cajun cream sauce and toss to coat evenly. Avoid overcooking at this stage.
- Serve: Serve the scallops with Cajun cream sauce immediately, over cooked pasta, rice, or mashed potatoes. Alternatively, serve with crusty bread for dipping.
- Garnish and enjoy: Garnish with extra chopped parsley and lemon wedges. A squeeze of lemon juice adds brightness to the dish.
Notes
- Pat scallops dry thoroughly to achieve a good sear.
- Adjust cayenne pepper based on desired spice level.
- Use dry white wine for best flavor; omit if preferred.
- Don’t overcrowd the pan when searing scallops to ensure caramelization.
- Serve immediately for best texture and flavor.
