Description
A delicious and elegant seafood dish featuring seared sea scallops served with a rich and spicy Cajun cream sauce. This recipe perfectly balances the sweetness of scallops with the smoky, spicy flavors of Cajun seasoning, smoked paprika, and a hint of heat from red pepper flakes, finished with a creamy Parmesan-infused sauce and fresh parsley garnish.
Ingredients
Scale
Seafood
- 1 pound sea scallops, patted dry
- Salt and pepper to taste
Cooking Fats
- 1 tablespoon olive oil
- 1 tablespoon butter
Sauce
- 1 tablespoon minced shallots
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 teaspoon Cajun seasoning (or more to taste)
- ½ teaspoon smoked paprika
- ¼ teaspoon crushed red pepper flakes (optional)
- ¼ cup grated Parmesan cheese
Garnish
- 1 tablespoon chopped fresh parsley
- Lemon wedges for serving
Instructions
- Season Scallops: Season the sea scallops on both sides with salt and pepper to enhance their natural flavor.
- Heat Oil and Sear Scallops: Heat olive oil in a large skillet over medium-high heat. Once hot, add scallops in a single layer without overcrowding. Sear them for 2–3 minutes per side until a golden crust forms and they are just cooked through. Then remove and set aside.
- Sauté Aromatics: Reduce heat to medium and add butter to the skillet. Add minced shallots and garlic, sautéing for 1–2 minutes until fragrant and translucent.
- Prepare Cajun Cream Sauce: Pour in heavy cream, then stir in Cajun seasoning, smoked paprika, and crushed red pepper flakes if using. Allow the sauce to simmer gently for 3–4 minutes until it thickens slightly.
- Add Parmesan: Stir in the grated Parmesan cheese, letting it melt into the sauce, enriching the texture and flavor.
- Return Scallops to Pan: Place the seared scallops back into the skillet and spoon the sauce over them. Simmer for an additional 1–2 minutes to heat through and meld flavors.
- Serve: Serve the scallops immediately, garnished with chopped fresh parsley and lemon wedges to brighten the dish.
Notes
- For a lighter version of this dish, substitute half-and-half for heavy cream.
- This dish pairs well with rice, mashed potatoes, or sautéed spinach for a complete meal.
- Adjust the spice level by increasing or decreasing the amount of Cajun seasoning and red pepper flakes according to your taste.
