Seared scallops spicy cream (Printable Version)
Golden seared scallops complemented by a creamy, spicy Cajun sauce and fresh parsley.
# What You'll Need:
→ Seafood
01 -
1 pound large sea scallops (dry-packed)
→ Seasonings
02 -
Salt to taste
03 -
Freshly ground black pepper to taste
→ Fats and Oils
04 -
1 tablespoon olive oil
05 -
2 tablespoons unsalted butter, divided
→ Aromatics
06 -
3 garlic cloves, minced
→ Sauce Components
07 -
1 cup heavy cream
08 -
1 teaspoon Cajun seasoning
09 -
½ teaspoon smoked paprika
10 -
¼ teaspoon cayenne pepper (optional)
11 -
¼ cup grated Parmesan cheese
12 -
1 teaspoon lemon juice
→ Garnish
13 -
Fresh parsley, chopped
→ Optional Liquids
14 -
Splash of white wine or seafood broth for deglazing
# Step-by-Step Guide:
01 -
Pat scallops dry with paper towels and allow to rest at room temperature for 15 to 20 minutes.
02 -
Season both sides of scallops evenly with salt and freshly ground black pepper.
03 -
Heat olive oil and 1 tablespoon butter in a cast iron skillet over medium-high heat. Sear scallops 2 to 3 minutes on first side until golden brown; flip and cook 1 to 2 minutes more. Remove scallops and set aside.
04 -
Reduce heat to medium, add remaining 1 tablespoon butter and minced garlic to skillet; sauté for 30 seconds.
05 -
Deglaze skillet with a splash of white wine or seafood broth, scraping browned bits from bottom.
06 -
Add heavy cream, Cajun seasoning, smoked paprika, and cayenne pepper; simmer for 2 to 3 minutes until slightly thickened.
07 -
Stir in grated Parmesan cheese and lemon juice; continue cooking until sauce thickens slightly.
08 -
Return scallops to skillet, spoon sauce over them, warm through, garnish with chopped parsley, and serve immediately.
# Additional Notes:
01 -
Allow scallops to come to room temperature before cooking to ensure even searing.