Get ready to enjoy these juicy scallops! They’re quick to cook and seared to golden perfection, making them taste oh-so-good. The creamy spicy Cajun sauce adds a kick that’s really fun!
Honestly, who can resist scallops? I love pairing them with pasta or just serving them over rice. It’s an easy way to impress guests or treat myself after a long week! 😊
Key Ingredients & Substitutions
Scallops: Fresh large sea scallops are best for this recipe. If they’re not available, you can use frozen scallops—just make sure to thaw and pat them dry thoroughly before cooking.
Cajun Seasoning: If you don’t have Cajun seasoning, try a mix of paprika, garlic powder, and a pinch of cayenne. Or customize it with your favorite spices for a unique flavor.
Heavy Cream: For a lighter option, substitute with half-and-half or a non-dairy alternative like coconut cream. Keep in mind that this will change the richness and flavor a bit.
Hot Sauce: Use any hot sauce you love! If you prefer less heat, opt for a milder sauce or reduce the amount used.
What’s the Best Way to Sear Scallops Without Overcooking?
Searing scallops can be tricky, but following these steps will give you perfect results. The key is to ensure they’re dry and the skillet is hot enough.
- First, pat the scallops dry; moisture will inhibit browning.
- Heat your skillet on medium-high until it’s hot but not smoking. This helps to form a crust quickly.
- Don’t overcrowd the skillet! Sear in batches if needed to give each scallop room to caramelize.
- Sear for about 2 minutes on each side, flipping only once to prevent them from sticking.
Once you see a lovely golden crust, they’re ready! Keep an eye on the cooking time, as scallops cook quickly and can turn rubbery if overdone.
How to Make Seared Scallops with Creamy Spicy Cajun Sauce
Ingredients You’ll Need:
- 12 large sea scallops, patted dry
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or butter, for searing
- 1 tablespoon Cajun seasoning (store-bought or homemade)
- 1 tablespoon unsalted butter
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1 tablespoon tomato paste
- 1 teaspoon hot sauce (such as Tabasco or your favorite)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 2 tablespoons chopped fresh parsley (for garnish)
- Lemon wedges, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 10 minutes to cook. In just 20 minutes, you will have a delicious dish ready to serve, perfect for a special dinner or a quick weeknight meal!
Step-by-Step Instructions:
1. Prepare the Scallops:
Start by patting the scallops dry with paper towels. This helps them sear better. Once dry, season both sides with salt, black pepper, and 1 tablespoon of Cajun seasoning. Make sure they’re well coated for that spicy flavor!
2. Sear the Scallops:
In a large skillet, heat the olive oil or butter over medium-high heat until it’s hot but not smoking. Carefully place the scallops in the skillet, giving them space so they don’t touch each other. Cook for about 2 minutes on each side until they are golden brown and opaque in the center. Once done, remove them from the skillet and set aside.
3. Make the Sauce:
Lower the heat to medium and add 1 tablespoon of unsalted butter to the same skillet. Add the finely chopped onion and sauté until it’s soft and translucent, about 2-3 minutes. Next, add the minced garlic and cook for another 30 seconds, just until fragrant—yum!
4. Add Seasonings:
Stir in the tomato paste, smoked paprika, cayenne pepper, and any remaining Cajun seasoning. Cook this mixture for 1 minute, which helps to release all those delicious spices.
5. Create the Creamy Sauce:
Now, pour in the heavy cream and hot sauce while stirring consistently. Bring this to a gentle simmer and cook for about 3-4 minutes until the sauce has slightly thickened. This is where the magic happens!
6. Combine and Heat:
Finally, return the seared scallops to the skillet, making sure to spoon the creamy sauce over them. Heat everything together for an additional 1-2 minutes to warm the scallops through.
7. Serve:
Garnish with fresh chopped parsley for a pop of color. Serve the scallops immediately with lemon wedges on the side for a refreshing squeeze of juice. Enjoy your flavorful dish with rice, crusty bread, or a fresh salad!
Frequently Asked Questions
Can I Use Frozen Scallops for This Recipe?
Yes, you can use frozen scallops! Just make sure to thaw them completely before cooking. The best way to thaw scallops is to place them in the refrigerator overnight. If you’re short on time, you can also thaw them quickly by placing them in a sealed plastic bag and submerging it in cold water for about 30 minutes.
How Long Can I Store Leftovers?
Leftover scallops can be stored in an airtight container in the fridge for up to 2 days. To reheat, warm them gently in a skillet over low heat to preserve their texture, adding a splash of cream if desired to help revive the sauce.
What Can I Substitute for Heavy Cream?
If you want a lighter option, you can substitute heavy cream with half-and-half or whole milk. For a non-dairy alternative, consider using coconut cream or a plant-based heavy cream substitute. Just be aware that this may slightly alter the flavor and richness of the sauce.
How Can I Adjust the Spice Levels?
If you prefer a milder sauce, reduce the amount of cayenne pepper and hot sauce to suit your taste. You can also use a milder Cajun seasoning or make your own blend to control the spice level. Always start with less, as you can add more if needed!
