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Seared Scallops Cajun Cream Sauce

Irresistibly Creamy Seared Scallops Cajun Cream Sauce Delight

Seared Scallops Cajun Cream Sauce combines plump scallops with a rich, creamy, and spicy sauce, ready in under 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Cajun
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scallops
  • 1 pound Sea Scallops Ensure they are patted dry for a perfect sear and sweet flavor.
  • 2 tablespoons Olive Oil Used for frying scallops; adds healthy fats.
  • 1 tablespoon Butter Enhances the richness of both the scallops and the sauce.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Essential for seasoning.
For the Cajun Cream Sauce
  • 1 medium Yellow Onion Adds depth and sweetness; finely diced for quick cooking.
  • 1 medium Red Bell Pepper Part of the 'holy trinity' of Cajun cooking, adding vibrant color.
  • 1 medium Green Bell Pepper Complements the dish’s texture and flavor profile.
  • 3 cloves Garlic Introduces aromatic flavor; fresh and minced works best.
  • 1 tablespoon Cajun Seasoning Provides the signature spicy kick.
  • 1 teaspoon Smoked Paprika Adds a hint of smokiness to the sauce.
  • ¼ teaspoon Cayenne Pepper Increases heat; adjust this based on your spice preference.
  • ½ cup Dry White Wine Deglazes the pan, adding a touch of acidity.
  • 1 cup Heavy Cream Creates the luxuriously creamy base for the sauce.
  • ½ cup Chicken Broth Adds depth.
  • 2 tablespoons Fresh Parsley For garnish and freshness; chop finely.
  • 2 tablespoons Green Onions Offers a mild onion flavor as a garnish; finely chopped.
  • 2 Lemon Wedges Brightens flavors when served.
For Serving
  • 8 ounces Cooked Pasta (Linguine or Fettuccine) Suggested accompaniment that absorbs the creamy sauce.
  • 1 loaf Crusty Bread Perfect for dipping into the rich sauce.

Equipment

  • skillet
  • Wooden Spoon

Method
 

Step-by-Step Instructions
  1. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the finely diced yellow onion, red bell pepper, and green bell pepper, sautéing for 5-7 minutes until they soften and become translucent.
  2. Stir in the minced garlic and cook for approximately 1 minute until fragrant. Then, sprinkle in the Cajun seasoning, smoked paprika, and cayenne pepper, cooking for another 30 seconds to toast the spices.
  3. Carefully pour in the dry white wine, using a wooden spoon to deglaze the pan and scrape up any flavorful bits stuck to the bottom. Allow the mixture to simmer for 2-3 minutes, until the wine has reduced slightly.
  4. Reduce the heat to low and stir in the heavy cream and chicken broth. Let it gently simmer for 10-15 minutes, allowing the sauce to thicken.
  5. Stir in the chopped parsley and green onions, then season the sauce to taste with salt and pepper.
  6. Pat the sea scallops dry with paper towels and season both sides generously with salt and pepper.
  7. In a separate hot skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat. Add the scallops in a single layer, searing them for 2-3 minutes per side until they turn golden brown and opaque in the center.
  8. Remove the scallops from the skillet and gently toss them in the creamy Cajun sauce to coat.
  9. Serve your Seared Scallops Cajun Cream Sauce immediately over cooked pasta, rice, or alongside crusty bread.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 25gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 700mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 40mgCalcium: 40mgIron: 2mg

Notes

Ensure scallops are very dry before cooking for a better sear. Avoid overcrowding the pan; cook scallops in batches if necessary. Use a meat thermometer to ensure scallops reach 145°F (63°C) for perfect texture.

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