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
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, 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.
