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Pan-seared Cajun scallops in a white cream sauce with fresh parsley
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Cajun Scallops in Creamy Sauce

Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 4 servings
Calories: 420kcal

Ingredients

  • 1 lb large sea scallops, side muscle removed
  • 2 tablespoons Cajun seasoning
  • 1/2 teaspoon kosher salt
  • 2 tablespoons grapeseed oil
  • 2 tablespoons unsalted butter
  • 2 cloves garlic , minced
  • 1 shallot , finely diced
  • 1/2 cup heavy cream
  • 1/4 cup dry white wine
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh parsley, chopped

Instructions

  • Pat scallops thoroughly dry with paper towels to ensure a proper sear.
  • Season both sides of the scallops with Cajun seasoning and salt.
  • Heat grapeseed oil in a large stainless steel or cast iron skillet over high heat until just smoking.
  • Place scallops in the pan, ensuring they do not touch, and sear for 2 minutes until a deep golden crust forms.
  • Flip the scallops and sear for an additional 1 to 2 minutes; remove from pan and set aside.
  • Reduce heat to medium, add butter to the pan, and sauté shallots and garlic for 1 minute until fragrant.
  • Deglaze the pan with white wine, scraping up any browned bits from the bottom.
  • Whisk in the heavy cream and simmer for 3 minutes until the sauce thickens slightly.
  • Stir in lemon juice and return scallops to the pan briefly to coat in sauce.
  • Garnish with fresh parsley and serve immediately.