Ingredients
Equipment
Method
- Ensure your sea scallops are completely dry. This is the most crucial step for achieving a beautiful sear. Pat them thoroughly with paper towels, removing any excess moisture. Season generously on both sides with salt, freshly ground black pepper, and a little extra Cajun seasoning if desired.1 pound large sea scallops, Salt, 2 tablespoons Cajun seasoning
- Heat the olive oil and butter in a large skillet over medium-high heat. Once the butter has melted and the pan is shimmering hot, add the scallops in a single layer, making sure not to overcrowd the pan. You may need to cook them in batches. Sear for 1.5 to 2 minutes per side, until they develop a deep golden-brown crust and are opaque throughout. Remove the seared scallops from the skillet and set them aside on a plate.1 tablespoon olive oil, 1 tablespoon butter, 1 pound large sea scallops
- Reduce the heat to medium. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.1 clove garlic
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for about 1 minute to reduce slightly.1/4 cup chicken broth
- Stir in the heavy cream and Cajun seasoning. Bring the sauce to a gentle simmer and cook for 2-3 minutes, stirring occasionally, until it begins to thicken.1/2 cup heavy cream, 2 tablespoons Cajun seasoning
- Reduce the heat to low and stir in the grated Parmesan cheese until it is melted and the sauce is smooth and creamy. If you want extra heat, stir in a pinch of red pepper flakes now. Taste the sauce and adjust seasoning with salt and pepper as needed.1/4 cup grated Parmesan cheese, 1 pinch red pepper flakes, Salt
- Gently return the seared scallops to the skillet with the sauce. Spoon the sauce over the scallops and let them warm through for about 30 seconds to 1 minute. Be careful not to overcook them, as they will continue to cook in the residual heat.1 pound large sea scallops, 1/2 cup heavy cream
- Garnish with fresh chopped parsley. Serve immediately with your favorite sides like pasta, rice pilaf, crusty bread, or a fresh green salad.2 tablespoons fresh parsley
Notes
To store leftover Seared Scallops Spicy Cajun Cream Sauce, allow the dish to cool completely. Transfer the scallops and sauce in an airtight container and refrigerate. It will stay fresh for up to 2 days. Avoid leaving it at room temperature for more than two hours. Reheating is best done gently. For optimal taste, combine the scallops and sauce in a non-stick skillet over low heat. Stir frequently until warmed through, being careful not to overcook the scallops, which can make them rubbery. You can also reheat in the microwave on 50% power in short bursts, stirring between each interval. For longer storage, freeze the cooled sauce without the scallops. Thaw the sauce in the refrigerator overnight and then reheat. You can then add freshly seared scallops for the best texture.