Description
Perfectly seared scallops served with a bold and creamy Cajun sauce that’s rich, spicy, and full of Southern flavor. This restaurant-quality dish is quick to make and ideal for a special dinner.
Ingredients
- 1 lb large sea scallops, patted dry
- 2 tbsp olive oil
- 1 tbsp butter
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tbsp Cajun seasoning (plus extra for scallops)
- 1/2 tsp smoked paprika
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 1/2 cup grated Parmesan cheese
- 1 tbsp lemon juice
- Salt and black pepper to taste
- 2 tbsp chopped parsley (for garnish)
Instructions
- Pat scallops dry with paper towels and season both sides lightly with salt, pepper, and a pinch of Cajun seasoning.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Sear scallops for 1–2 minutes per side until golden brown and opaque in the center. Remove from skillet and set aside.
- In the same skillet, reduce heat to medium and add garlic. Sauté for 30 seconds until fragrant.
- Add tomato paste, Cajun seasoning, and smoked paprika. Stir for 1 minute to bloom the spices.
- Pour in chicken broth and scrape up any browned bits from the pan.
- Stir in heavy cream and simmer for 3–4 minutes until slightly thickened.
- Add Parmesan cheese and stir until melted and smooth. Season with lemon juice, salt, and pepper to taste.
- Return scallops to the pan, spoon sauce over them, and cook for 1 more minute to heat through.
- Garnish with chopped parsley and serve immediately over rice, pasta, or with crusty bread.
Notes
- Do not overcrowd the pan when searing scallops — it helps achieve a golden crust.
- Use freshly grated Parmesan for the best sauce texture.
- Adjust Cajun seasoning to your spice preference.
- Pairs beautifully with linguine or creamy mashed potatoes.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Cajun