Description
Cajun Scallops create an elegant dinner that brings restaurant-quality flavor straight to your kitchen. Seared golden and nestled in a luxurious sauce, these scallops deliver bold Cajun spice that will make your taste buds dance with excitement.
Ingredients
Scale
Proteins:
- 1 pound sea scallops
Seasonings and Spices:
- 2 teaspoons Cajun seasoning
- 2 teaspoons Cajun mustard or grainy mustard
- 1 tablespoon Dijon mustard
- 1 clove garlic, chopped
- 1 tablespoon parsley, chopped
Supporting Ingredients:
- ½ tablespoon butter
- ½ tablespoon oil
- ½ cup heavy/whipping cream
- 1 tablespoon lemon juice
- salt and pepper to taste
Instructions
- Pat 1 pound sea scallops completely dry with paper towels, ensuring no moisture remains to guarantee perfect caramelization.
- Sprinkle 2 teaspoons Cajun seasoning evenly across both surfaces of your scallops, creating a robust flavor coating.
- Warm ½ tablespoon butter and ½ tablespoon oil in a large skillet over medium-high heat until the mixture shimmers and reaches 375°F.
- Gently position seasoned scallops into hot skillet, allowing each piece 90 seconds to develop a rich golden-brown crust without moving them.
- Flip scallops carefully, cooking an additional 90 seconds until centers remain translucent and edges turn golden.
- Transfer seared scallops onto a clean plate, keeping them warm and preserving their delicate texture.
- Reduce skillet heat to medium and add 1 chopped garlic clove, stirring for 30-45 seconds until fragrant but not browned.
- Pour ½ cup heavy cream, 1 tablespoon Dijon mustard, and 2 teaspoons Cajun mustard into the skillet, whisking continuously.
- Simmer sauce for 2-3 minutes until it slightly thickens, maintaining a gentle bubble without aggressive boiling.
- Return scallops to skillet, coating each piece with sauce and adding 1 tablespoon fresh lemon juice.
- Season sauce with salt and pepper, tasting and adjusting seasoning as needed.
- Plate scallops immediately, drizzling remaining sauce and sprinkling 1 tablespoon chopped parsley across the dish.
Notes
- Pat the scallops completely dry to ensure a perfect golden-brown sear without steaming them in the pan.
- Choose fresh, large sea scallops with a creamy white color and minimal liquid for the best texture and flavor.
- Use a heavy-bottomed skillet to distribute heat evenly and prevent burning the delicate scallops.
- If avoiding dairy, substitute heavy cream with coconut cream or a non-dairy alternative for a similar rich sauce consistency.
- Prep Time: 5 minutes
- Cook Time: 7-9 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Cajun
Nutrition
- Serving Size: 4
- Calories: 163
- Sugar: 0.4 g
- Sodium: 455 mg
- Fat: 8.3 g
- Saturated Fat: 4.7 g
- Unsaturated Fat: 3.2 g
- Trans Fat: 0 g
- Carbohydrates: 3.1 g
- Fiber: 0.3 g
- Protein: 19.5 g
- Cholesterol: 55 mg