If you are looking for a dish that perfectly balances elegance and bold flavors, this Seared Scallops with Cajun Cream Sauce Recipe will surely steal your heart. Silky scallops seared to golden perfection and nestled in a luxuriously creamy sauce brimming with smoky Cajun spices, sweet bell peppers, and a hint of wine make this recipe an irresistible dinner showstopper. It is surprisingly simple to prepare yet tastes like a dish from a fine dining restaurant, making it ideal for both weeknight treats and special occasions.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward, fresh ingredients, each chosen to create a harmonious blend of textures and vibrant flavors. From the delicate scallops themselves to the richness of cream and the punch of Cajun seasoning, every element plays an essential role.
- 1 pound large sea scallops: Make sure they are dry to achieve that perfect sear.
- 2 tablespoons olive oil: For a high-heat sear that locks in scallop juiciness.
- Butter: Used twice—adds richness and helps sauté vegetables brilliantly.
- Yellow onion, diced: Adds sweetness and depth to the sauce.
- Red and green bell peppers, diced: Provide color, crunch, and mild sweetness.
- Garlic, minced: A fragrant base that harmonizes with Cajun spices.
- Cajun seasoning: The star spice mix delivering warmth and a slight kick.
- Smoked paprika and cayenne pepper: Enhance smokiness and heat to taste.
- Dry white wine: Adds acidity and sophistication to the sauce.
- Heavy cream and chicken broth: Create the sauce’s luscious, velvety body.
- Fresh parsley and green onions: Brighten and freshen the finished dish.
- Salt and freshly ground black pepper: Essential seasoning for balance.
- Lemon wedges: For a zesty finish, optional but highly recommended.
- Cooked pasta or crusty bread: Perfect for soaking up the delightful 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. Add diced yellow onion along with red and green bell peppers, sautéing until soft and translucent. This creates a flavorful, colorful foundation that complements the scallops beautifully.
Step 2: Bloom the Spices
Add minced garlic carefully—watching not to burn it—and then toss in Cajun seasoning, smoked paprika, and cayenne pepper. Stirring for about 30 seconds helps coax out those bold, smoky aromas that will define the sauce.
Step 3: Deglaze with White Wine
Pour in dry white wine, scraping up any flavorful brown bits from the pan. Simming for a few minutes lets the alcohol wane, leaving a delicate zing that balances the creaminess in later steps.
Step 4: Build the Cream Sauce
Add heavy cream and chicken broth, stirring until combined. Let the sauce simmer gently until it thickens slightly. This slow simmer deepens the flavors and produces a velvety texture perfect for clinging to the scallops.
Step 5: Freshen the Sauce
Stir in chopped parsley and green onions, seasoning with salt and pepper. These fresh herbs lift the richness and add bursts of color that make this dish look as stunning as it tastes.
Step 6: Prepare the Scallops
Pat the scallops meticulously dry—this step is crucial for achieving that gorgeous caramelized crust. Season generously with salt and pepper to bring out their natural sweetness.
Step 7: Heat the Pan for Searing
In a large skillet, heat olive oil and butter over medium-high heat until very hot. A searing pan ensures the scallops cook quickly, forming a golden crust while staying tender inside.
Step 8: Sear the Scallops
Place scallops carefully in the pan without crowding. Sear each side for 2 to 3 minutes until beautifully browned and just opaque at the center, taking care not to overcook and lose that tender texture.
Step 9: Rest the Scallops
Remove scallops from heat and set aside briefly. This resting period helps retain their juiciness before combining with the sauce.
Step 10: Combine Scallops and Sauce
Gently fold the seared scallops into the warm Cajun cream sauce, making sure each piece is luxuriously coated without further cooking them too long.
Step 11: Serve Immediately
Plate the scallops atop your choice of pasta, rice, or alongside crusty bread. Spoon extra sauce on top to ensure every bite is rich and flavorful.
Seared Scallops with Cajun Cream Sauce Recipe Garnishes
A sprinkle of extra fresh parsley adds a fresh pop of green and subtle earthiness. A wedge of lemon on the side is perfect for squeezing just before eating, infusing the cream sauce with bright acidity that awakens the palate.
Side Dishes
This dish pairs wonderfully with al dente linguine or fettuccine, soaking up the decadent sauce. For a low-carb option, creamy mashed potatoes or a simple cauliflower puree make excellent bases. A crisp side salad can add refreshing contrast to the rich flavors.
Creative Ways to Present
For a stunning presentation, serve the scallops individually on small plates atop a spoonful of sauce, garnished with herbs and a tender lemon twist. Alternatively, arrange scallops fan-shaped over a bed of pasta, drizzling sauce artistically for a restaurant-quality look.
How to Serve
Serve this delicious recipe with your favorite sides.
Make Ahead and Storage
Storing Leftovers
Keep any leftover scallops and Cajun cream sauce in an airtight container in the refrigerator for up to two days. Separate scallops from the sauce if possible to maintain texture, then gently rewarm together before serving.
Freezing
Because scallops are delicate, freezing is not ideal once cooked as they can become rubbery. However, the Cajun cream sauce freezes well in a sealed container for up to one month. Thaw overnight in the fridge before reheating.
Reheating
Reheat the sauce gently over low heat, stirring occasionally. Add the scallops last, warming them briefly just until heated through to avoid overcooking and toughness.
FAQs
Can I use frozen scallops for this recipe?
Yes, but make sure to thaw them completely and pat them very dry before searing to achieve the best crust and avoid excess moisture in the pan.
What can I substitute for Cajun seasoning?
You can make a simple blend with paprika, cayenne, garlic powder, onion powder, oregano, and thyme if you don’t have pre-made Cajun seasoning on hand.
Is the white wine essential in the sauce?
It adds acidity and complexity, but you can substitute with additional chicken broth and a splash of lemon juice if you prefer to avoid alcohol.
How do I know when scallops are perfectly cooked?
They should be firm but slightly springy to the touch, golden brown on the outside, and opaque in the center. Using a meat thermometer, look for 145°F (63°C) internal temperature.
Can this recipe be made gluten-free?
Absolutely! Be sure your Cajun seasoning and chicken broth are gluten-free, and serve the scallops over gluten-free pasta or a vegetable base.
Final Thoughts
This Seared Scallops with Cajun Cream Sauce Recipe isn’t just a meal; it’s a celebration of flavors that’s fairly easy to pull off at home. Whether you’re impressing guests or indulging yourself, the combination of tender scallops with that smoky, creamy Cajun sauce will have everyone coming back for more. Give it a try and enjoy the magic of this memorable seafood delight!
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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: Stovetop
- Cuisine: Cajun
Description
This recipe features perfectly seared large sea scallops served in a rich and flavorful Cajun cream sauce. The sauce is made from sautéed bell peppers and onions, spiced with Cajun seasoning, smoked paprika, and cayenne pepper, then simmered with white wine, heavy cream, and chicken broth to create a creamy, slightly spicy accompaniment. The seared scallops are tender and caramelized, making this dish both elegant and easy to prepare, perfect for serving over pasta, rice, or with crusty bread.
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 until the vegetables are softened and slightly translucent, stirring 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, cooking for about 30 seconds while stirring constantly to bloom the spices.
- Deglaze with Wine: Pour in the dry white wine and scrape up any browned bits from the skillet bottom. Let the wine simmer for 2-3 minutes to evaporate some alcohol.
- Simmer Cream Sauce: Add the heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer, then reduce heat to low. Let it simmer for 10-15 minutes until the sauce thickens slightly, stirring occasionally.
- Finish Sauce: Stir in chopped fresh parsley and green onions. Season with salt and freshly ground black pepper to taste. Keep warm over low heat while preparing scallops.
- Prepare Scallops: Pat scallops very dry with paper towels. Season generously with salt and freshly ground black pepper on both sides.
- Heat Skillet for Searing: Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat until very hot.
- Sear Scallops: Place scallops in the hot skillet without overcrowding. Sear for 2-3 minutes per side until golden brown, caramelized, and opaque inside. Internal temperature should reach 145°F (63°C).
- Check Doneness: Ensure scallops are firm yet springy. Avoid overcooking to prevent rubbery texture. Use a meat thermometer if unsure.
- Remove Scallops: Transfer the scallops from the skillet and set aside.
- Combine Scallops and Sauce: Gently add seared scallops to the Cajun cream sauce, tossing to coat evenly without overcooking.
- Serve: Serve scallops and sauce immediately over cooked pasta, rice, or with crusty bread for dipping.
- Garnish: Add extra chopped parsley and lemon wedges for freshness and brightness. A squeeze of lemon juice enhances the flavor.
Notes
- Patting scallops dry is crucial for a good sear and caramelization.
- Adjust cayenne pepper to control the spiciness of the sauce.
- Use a heavy-bottomed skillet for even heat distribution when searing scallops.
- Serving over pasta or with crusty bread helps soak up the delicious Cajun cream sauce.
- Be careful not to overcrowd the skillet when searing scallops to ensure proper browning.
- Wine can be substituted with additional chicken broth if preferred.
