🦐 Seared Scallops with Cajun Cream Sauce
Ingredients
For the scallops:<\/p>\n\n\n\n
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<\/p>\n\n\n\n
For the Cajun cream sauce:<\/p>\n\n\n\n
1 tbsp butter
2 cloves garlic, minced
1 cup heavy cream
\u00bd cup chicken broth (or seafood stock)
1 tsp Cajun seasoning (adjust to taste)
\u00bc tsp smoked paprika
\u00bc cup grated Parmesan cheese
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)<\/p>\n\n\n\n
Instructions<\/p>\n\n\n\n
Prepare the scallops:<\/p>\n\n\n\n
Pat scallops dry with paper towels \u2014 this helps them sear beautifully.
Season both sides lightly with salt, pepper, and Cajun seasoning.<\/p>\n\n\n\n
Sear the scallops:<\/p>\n\n\n\n
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\u20133 minutes per side, until a golden crust forms.
Remove scallops and set aside on a plate.<\/p>\n","protected":false},"excerpt":{"rendered":"
🦐 Seared Scallops with Cajun Cream SauceIngredientsFor the scallops: 1 lb (450 g) large sea scallops, patted drySalt and black…<\/p>\n","protected":false},"author":1,"featured_media":1959,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1958","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"yoast_head":"\n