Description: A delectable dish that marries the delicate sweetness of perfectly seared scallops with the fiery kick of a homemade Cajun cream sauce. This recipe is quick, easy, and guaranteed to impress your family or dinner guests. The scallops, kissed with a blend of savory spices, develop a beautiful golden crust, while the creamy sauce adds a zesty and flavorful counterpoint. Prepare to be transported to the heart of Louisiana with every bite!
Ingredients:
For the Scallops:
- 1 lb sea scallops, patted very, very dry (crucial for a good sear)
- 1 tablespoon olive oil (or avocado oil for a higher smoke point)
- 1 teaspoon paprika (smoked paprika adds an extra layer of flavor)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt (sea salt or kosher salt recommended)
- 1/4 teaspoon black pepper (freshly ground is best)
- 1/4 teaspoon cayenne pepper (optional, adjust to your spice preference)
- 1 lime, juiced (about 2 tablespoons)
For the Cajun Cream Sauce:
- 1/2 cup mayonnaise (full-fat or light, your preference)
- 1/4 cup sour cream (or Greek yogurt for a tangier, healthier option)
- 1 tablespoon Cajun seasoning (store-bought or homemade, see notes below)
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon hot sauce (optional, such as Tabasco, Frank’s RedHot, or your favorite)
Preparation:
Step 1: Prepare the Scallop Marinade: In a medium-sized bowl, whisk together the olive oil, paprika, garlic powder, salt, black pepper, cayenne pepper (if using), and lime juice. The lime juice acts as a tenderizer, helping to create the most perfect seafood dish. Ensure all ingredients are well combined, creating a fragrant and flavorful base for the scallops.
Step 2: Marinate the Scallops: Add the patted-dry sea scallops to the bowl with the marinade. Gently toss the scallops to ensure they are evenly coated in the spice mixture. Cover the bowl with plastic wrap or transfer the scallops to a resealable bag. Place the bowl or bag in the refrigerator and allow the scallops to marinate for at least 30 minutes, or up to 24 hours. The longer the scallops marinate, the more flavorful they will become. However, be cautious not to marinate for too long, as the acid in the lime juice can start to break down the delicate flesh of the scallops and cause them to become mushy.
Step 3: Prepare the Cajun Cream Sauce: While the scallops are marinating, prepare the Cajun cream sauce. In a small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), Cajun seasoning, lemon juice, Worcestershire sauce, and hot sauce (if using). Taste and adjust the seasoning to your liking. You can add more Cajun seasoning for a spicier flavor, or a pinch of sugar to balance the acidity if desired. Cover the bowl with plastic wrap and refrigerate the sauce until ready to serve. Refrigeration will help the flavors meld together.
Step 4: Sear the Scallops: Heat a large skillet (cast iron is ideal for even heat distribution and a beautiful sear) over medium-high heat. Ensure the skillet is very hot before adding the scallops. This is crucial for achieving that desirable golden-brown crust. Add a small amount of oil if using a non-stick pan. Remove the scallops from the marinade, allowing any excess marinade to drip off. Carefully place the scallops in the hot skillet, making sure not to overcrowd the pan. Overcrowding will lower the temperature of the pan and prevent the scallops from searing properly. Work in batches if necessary.
Step 5: Cook the Scallops: Sear the scallops for 2-3 minutes per side, or until they are golden brown and cooked through. The scallops should be opaque and firm to the touch. Avoid overcooking, as this will make them tough and rubbery. A properly seared scallop will have a beautiful golden crust on the outside and a tender, slightly translucent center. As soon as the scallops are cooked through, remove them from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Step 6: Plate and Serve: To serve, spoon a generous amount of the Cajun cream sauce onto each plate. Arrange the seared scallops on top of the sauce, creating a visually appealing presentation. Garnish with a sprinkle of fresh parsley or chopped green onions for added color and freshness. Serve immediately and enjoy!
Why You Will Love This Recipe:
This Seared Scallops with Spicy Cajun Cream Sauce recipe is a winner for so many reasons. Firstly, it’s incredibly quick and easy to make, perfect for a weeknight dinner or a last-minute gathering. The ingredient list is relatively short and straightforward, and the instructions are simple to follow. Secondly, the flavor combination is absolutely divine. The sweetness of the scallops pairs perfectly with the spicy, creamy Cajun sauce, creating a harmonious balance of flavors that will tantalize your taste buds. Thirdly, this dish is versatile and can be adapted to suit your personal preferences. You can adjust the level of spice, swap out ingredients, and add your own personal touch to make it your own signature dish. Finally, it’s elegant enough to serve to guests, yet comforting enough for a cozy night in.
Serving Suggestions:
- Serve over a bed of fluffy rice or quinoa to soak up the delicious Cajun cream sauce.
- Pair with a side of steamed asparagus or roasted vegetables for a complete and balanced meal.
- Serve alongside crusty bread or garlic toast for dipping into the sauce.
- Create a scallop po’boy sandwich by layering the seared scallops and Cajun cream sauce onto a toasted baguette.
- Use the scallops as a topping for a fresh green salad with a light vinaigrette dressing.
- Serve as an appetizer for a dinner party.
Tips:
- Pat the Scallops Dry: This is the most important tip for achieving a good sear. Excess moisture will prevent the scallops from browning properly. Use paper towels to thoroughly pat the scallops dry before marinating.
- Use a Hot Skillet: Make sure your skillet is very hot before adding the scallops. This will help to create a beautiful golden crust.
- Don’t Overcrowd the Pan: Overcrowding the pan will lower the temperature and prevent the scallops from searing properly. Work in batches if necessary.
- Don’t Overcook the Scallops: Overcooked scallops are tough and rubbery. Cook them just until they are opaque and firm to the touch.
- Adjust the Spice Level: Adjust the amount of cayenne pepper and hot sauce to your liking. If you prefer a milder sauce, omit these ingredients altogether.
- Make it Ahead: The Cajun cream sauce can be made ahead of time and stored in the refrigerator for up to 3 days. The scallops are best served immediately after searing.
- Homemade Cajun Seasoning: For a deeper flavour use homemade Cajun Seasoning. Combine: 2 tablespoons paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon dried oregano, 1 tablespoon dried thyme, 1 teaspoon cayenne pepper, 1 teaspoon black pepper, and 1 teaspoon salt.
Prep Time: 15 minutes (plus 30 minutes to 24 hours marinating time)
Cook Time: 10 minutes
Total Time: 25 minutes (plus marinating time)
Nutritional Information: (Per serving, approximate)
- Calories: 350-450 (depending on ingredients and serving size)
- Protein: 30-40g
- Sodium: 600-800mg
Conclusion:
This Seared Scallops with Spicy Cajun Cream Sauce recipe is a guaranteed crowd-pleaser. It’s quick, easy, flavorful, and versatile, making it perfect for any occasion. Whether you’re looking for a quick weeknight dinner or an elegant dish to impress your guests, this recipe is sure to deliver. The combination of sweet scallops and spicy Cajun sauce is simply irresistible. So, gather your ingredients, fire up your skillet, and get ready to experience a taste of Louisiana!
Questions and Answers:
Q1: Can I use frozen scallops for this recipe?
A: Yes, you can use frozen scallops. However, it’s crucial to thaw them completely before marinating and searing. Place the frozen scallops in the refrigerator overnight or in a sealed bag in cold water for a quicker thaw. Be sure to pat them very dry after thawing to remove any excess moisture.
Q2: What if I don’t have Cajun seasoning?
A: If you don’t have Cajun seasoning on hand, you can make your own using a blend of spices. A good substitute would be paprika, cayenne pepper, garlic powder, onion powder, oregano, thyme, salt, and pepper. Mix these spices together to create your own Cajun seasoning blend. See the home made recommendation in TIPS above.
Q3: Can I make this recipe dairy-free?
A: Yes, you can easily make this recipe dairy-free by substituting the sour cream with a plant-based sour cream alternative or using unsweetened coconut yogurt. Ensure that the mayonnaise and Worcestershire sauce you use are also dairy-free.
Q4: How can I prevent the scallops from becoming rubbery?
A: The key to preventing rubbery scallops is to avoid overcooking them. Sear them for just 2-3 minutes per side, or until they are opaque and firm to the touch. Also, make sure your skillet is hot before adding the scallops, and don’t overcrowd the pan.
Q5: Can I use different types of seafood in this recipe?
A: While this recipe is specifically designed for scallops, you could experiment with other types of seafood, such as shrimp or large prawns. Adjust the cooking time accordingly, as different types of seafood may require different cooking times.
