Description
Golden, caramelized scallops in a rich, velvety Cajun cream sauce — a quick yet elegant dish that balances the sweet delicacy of fresh scallops with the bold, smoky heat of Cajun spices and the luxurious smoothness of heavy cream.
Ingredients
6 large fresh sea scallops
1 tablespoon Cajun seasoning
2 tablespoons butter
1 tablespoon olive oil
1 cup heavy cream
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped
1 teaspoon lemon juice
Instructions
1. Pat scallops dry with paper towels and season both sides with Cajun seasoning.
2. Heat a cast iron skillet over medium-high heat with butter and olive oil.
3. Sear scallops for 1.5–2 minutes per side until golden brown; remove and set aside.
4. In the same pan, sauté garlic until fragrant.
5. Add heavy cream, whisking to combine with pan drippings; season with extra Cajun spice if desired.
6. Return scallops to the skillet, spoon sauce over them, and finish with parsley and lemon juice.
Notes
Patting scallops dry is crucial for achieving a perfect golden crust.
Don’t overcrowd the pan; sear scallops in batches if necessary.
Keep sauce over low heat after adding cream to prevent splitting.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Seafood Dinner
- Method: Pan-seared
- Cuisine: Cajun
Nutrition
- Serving Size: 3 scallops with sauce
- Calories: 420
- Sugar: 1
- Sodium: 720
- Fat: 33
- Saturated Fat: 20
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 0
- Protein: 25
- Cholesterol: 130
Keywords: scallops, cajun cream sauce, seafood dinner