🦐 Seared Scallops with Cajun Cream Sauce
Ingredients
For the scallops:
1 lb (450 g) large sea scallops, patted dry
Salt and black pepper, to taste
1 tsp Cajun seasoning
1 tbsp olive oil
1 tbsp butter
For the Cajun cream sauce:
1 tbsp butter
2 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth (or seafood stock)
1 tsp Cajun seasoning (adjust to taste)
¼ tsp smoked paprika
¼ cup grated Parmesan cheese
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)
Instructions
Prepare the scallops:
Pat scallops dry with paper towels — this helps them sear beautifully.
Season both sides lightly with salt, pepper, and Cajun seasoning.
Sear the scallops:
Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat.
Once the pan is hot and shimmering, add scallops in a single layer (do not overcrowd).
Sear for 2–3 minutes per side, until a golden crust forms.
Remove scallops and set aside on a plate.