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Seared Scallops with Spicy Cajun Cream Sauce

Seared Scallops with Spicy Cajun Cream Sauce is an exquisite dish that elevates any dining experience. Delicately seared sea scallops are enveloped in a rich, zesty Cajun cream sauce, creating a perfect harmony of flavors. This recipe is quick and straightforward, making it ideal for impressing guests or enjoying a cozy dinner at home. With its vibrant presentation and mouthwatering taste, this dish is sure to become a favorite.

  • Total Time: 25 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 1 lb sea scallops
  • 2 tbsp olive oil
  • 1 cup heavy cream
  • 2 tbsp Cajun seasoning
  • 3 cloves fresh garlic, minced
  • 1/2 cup low-sodium chicken broth
  • 2 tbsp lemon juice
  • 2 tbsp chopped parsley (for garnish)

Instructions

  1. 1. Pat the scallops dry and season lightly with salt and pepper.
  2. 2. In a skillet, heat olive oil over medium-high heat until shimmering. Add scallops without overcrowding and sear for about 2 minutes on each side until golden brown. Remove and keep warm.
  3. 3. Reduce heat to medium-low; add minced garlic to the skillet and sauté until fragrant (about 30 seconds).
  4. 4. Pour in chicken broth, scraping any bits from the pan, then stir in heavy cream and Cajun seasoning. Simmer for about 3 minutes until slightly thickened.
  5. 5. Add lemon juice, return scallops to the skillet, and let them soak in the sauce for an additional minute.
  6. 6. Serve hot, garnished with chopped parsley.
  • Author: Jennifer
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main
  • Method: Searing
  • Cuisine: Cajun

Nutrition

  • Serving Size: 1/4 of recipe (approximately 150g)
  • Calories: 350
  • Sugar: 1g
  • Sodium: 400mg
  • Fat: 25g
  • Saturated Fat: 12g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 0g
  • Protein: 26g
  • Cholesterol: 90mg

Keywords: Adjust the level of Cajun seasoning to suit your spice preference or substitute milder spices if desired. For added color and nutrition, consider sautéing bell peppers or asparagus alongside the scallops.