Description
Seared scallops with a rich and creamy Cajun cream sauce, featuring sautéed peppers, onions, and a blend of smoky and spicy seasonings. Perfectly caramelized scallops are tossed in the flavorful sauce and served over pasta or with crusty bread for an easy yet elegant meal.
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, or until the vegetables are softened and slightly translucent. Stir frequently to prevent burning.
- Add garlic and spices: Add the minced garlic to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic. Stir in the Cajun seasoning, smoked paprika, and cayenne pepper. Cook for about 30 seconds, stirring constantly, to bloom the spices and release their aromas.
- Deglaze with wine: Pour in the dry white wine and scrape up any browned bits from the bottom of the skillet. Let the wine simmer for 2-3 minutes to allow the alcohol to evaporate slightly.
- Add cream and broth: Stir in the heavy cream and chicken broth. Bring the sauce to a gentle simmer, reduce heat to low, and let it simmer for 10-15 minutes until slightly thickened. Stir occasionally to prevent sticking.
- Finish sauce: Stir in chopped fresh parsley and green onions. Season with salt and freshly ground black pepper to taste. Keep the sauce warm over low heat while preparing the scallops.
- Prepare scallops: Pat the scallops very dry with paper towels and season generously with salt and 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 carefully in the hot skillet without overcrowding. Sear for 2-3 minutes per side until golden brown and caramelized with an internal temperature of 145°F (63°C).
- Check doneness: Scallops should be firm but slightly springy. Avoid overcooking to prevent rubberiness. Use a thermometer if unsure.
- Remove scallops: Take seared scallops off the heat and set aside.
- Toss scallops in sauce: Gently add scallops to the Cajun cream sauce and toss to coat evenly, being careful not to overcook.
- Serve: Serve scallops with sauce immediately over cooked pasta or rice, or alongside crusty bread for dipping.
- Garnish and finish: Garnish with extra chopped parsley and lemon wedges. A squeeze of lemon juice brightens the flavors.
Notes
- Pat scallops very dry before searing to achieve a nice caramelized crust.
- Adjust cayenne pepper to your preferred spice level.
- Use a heavy-bottomed skillet for even heat distribution when searing scallops.
- Do not overcrowd the pan to ensure proper searing.
- This sauce pairs well with linguine, fettuccine, rice, or crusty bread.
- For a non-alcoholic version, substitute white wine with extra chicken broth or white grape juice.
- Check scallop doneness carefully to avoid overcooking and rubbery texture.
