Description
Pan-seared scallops with a spicy Cajun kick, served in a rich and velvety cream sauce. A quick yet impressive dish perfect for a special dinner.
Ingredients
Scale
For the Crust:
- 1 lb large sea scallops, patted dry
- 2 tbsp Cajun seasoning
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup grated parmesan cheese
- 2 tbsp fresh parsley, chopped
- Salt and black pepper to taste
- 1 tbsp olive oil
Instructions
1. Prepare the Crust:
- Season the dry scallops generously with Cajun seasoning on both sides.
- Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Once hot, add the scallops and sear for 2-3 minutes per side until golden brown. Remove and set aside.
- In the same skillet, melt the remaining 1 tbsp butter. Add the minced garlic and sauté for 30 seconds until fragrant.
- Pour in the chicken broth to deglaze the pan, scraping up any browned bits. Let it simmer for 1 minute.
- Reduce heat to medium-low. Stir in the heavy cream and parmesan cheese. Simmer gently for 3-4 minutes until the sauce thickens slightly.
- Season the sauce with salt and pepper to taste. Return the scallops to the skillet and spoon the sauce over them. Heat for 1 more minute.
- Garnish with fresh parsley and serve immediately over pasta or rice.
Notes
You can customize the seasonings to taste.