Description
A quick and delightful dish featuring perfectly seared scallops in a rich and spicy Cajun cream sauce.
Ingredients
Scale
- 1 pound large sea scallops, patted dry
- Salt, to taste
- Ground black pepper, to taste
- 2 tablespoons unsalted butter or neutral oil
- 1 tablespoon unsalted butter (for sauce)
- 1 garlic clove, finely minced
- 1/2 cup heavy cream
- 1 teaspoon Cajun seasoning
- Pinch ground cayenne pepper (optional)
Instructions
- Pat the sea scallops thoroughly dry with paper towels. Season both sides with salt and ground black pepper.
- In a large skillet over medium-high heat, melt 2 tablespoons butter or heat oil until shimmering.
- Arrange scallops in a single layer and sear without moving for about 2 minutes, or until the underside develops a golden crust.
- Flip and sear for another 2 minutes until just cooked through. Transfer scallops to a plate and cover loosely to keep warm.
- In the same skillet over medium heat, add 1 tablespoon unsalted butter and minced garlic. Sauté for about 1 minute until fragrant, being careful not to brown the garlic.
- Pour in heavy cream, then stir in Cajun seasoning, cayenne pepper if desired, and salt. Simmer the sauce for 2 to 3 minutes, stirring often, until slightly thickened.
- Return the seared scallops to the pan with the sauce. Gently turn scallops to coat them evenly in the cream sauce.
- Serve immediately, spooning extra sauce over the top.
Notes
- For best results, use dry sea scallops.
- Adjust the spiciness of the sauce by varying the amount of Cajun seasoning and cayenne pepper.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: Southern
Nutrition
- Serving Size: 1 Serving
- Calories: 400
- Sugar: 1g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 150mg