Seared Scallops with Spicy Cajun Cream Sauce
These succulent seared scallops are bathed in a creamy, spicy Cajun sauce that’s bursting with flavor. Serve over pasta or grits for an unforgettable meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
Scale
- 1 pound large sea scallops, patted dry
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 jalapeño, seeded and minced (optional)
- 2 tablespoons Cajun seasoning
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions
- Heat olive oil and butter in a large skillet over medium-high heat.
- Season scallops with salt and pepper.
- Sear scallops for 2-3 minutes per side, until golden brown and cooked through. Remove from skillet and set aside.
- In the same skillet, add onion, garlic, bell pepper, and jalapeño (if using). Cook until softened, about 5 minutes.
- Stir in Cajun seasoning and cook for 1 minute more.
- Deglaze the pan with white wine, scraping up any browned bits from the bottom.
- Stir in heavy cream and bring to a simmer. Cook until the sauce has thickened slightly, about 5 minutes.
- Return scallops to the skillet and toss to coat with the sauce.
- Stir in parsley and season with salt and pepper to taste.
- Serve immediately.
Notes
Serve over pasta, rice, or creamy grits. A squeeze of lemon juice brightens the dish.