Seared Scallops with Spicy Cajun Cream Sauce

• 總時間: 7 minutes

食材

For the scallops:

450g large sea scallops (patted very dry)

Salt and black pepper (to taste)

1 tbsp olive oil

1 tbsp butter

For the Cajun cream sauce:

1 tbsp butter

3 cloves garlic (minced)

1 tsp Cajun seasoning (adjust to taste)

½ tsp smoked paprika

¼ tsp cayenne pepper (optional, for extra heat)

1 cup heavy cream

¼ cup chicken broth

½ cup grated parmesan cheese

Salt and black pepper (to taste)

1 tbsp lemon juice

Fresh parsley (chopped, for garnish)

步驟

Prepare the scallops

Pat scallops completely dry using paper towels (this is key for a perfect golden crust). Season both sides with salt and black pepper.

Sear the scallops

Heat olive oil in a pan over medium-high heat until very hot. Add scallops in a single layer (don’t overcrowd).

Sear for 2–3 minutes per side until a golden crust forms.

Add butter in the last minute and spoon it over the scallops.

Remove and set aside.

Make the Cajun cream sauce

In the same pan, reduce heat to medium and melt butter.

Add garlic and sauté for about 30 seconds until fragrant.

Stir in Cajun seasoning, smoked paprika, and cayenne.

Build the sauce

Pour in heavy cream and chicken broth. Stir well and let simmer for 3–4 minutes until slightly thickened.

Add cheese and finish

Stir in parmesan cheese until melted and smooth.

Add lemon juice, then season with salt and pepper to taste.

Combine and serve

Return scallops to the pan and spoon sauce over them for about 1 minute (don’t overcook).

Garnish with fresh parsley.

Serving Suggestions

Serve over creamy mashed potatoes, pasta, or garlic butter rice

Pair with sautéed spinach or roasted asparagus for a balanced plate

Pro Tips

Dry scallops = crispy crust

Use a very hot pan for that restaurant-style sear

Don’t move scallops while searing—they release naturally when ready

Adjust Cajun spice level to your taste