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
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 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.
