Description
Tender scallops seared to perfection and served in a rich, spicy Cajun cream sauce. An elegant yet easy weeknight meal.
Ingredients
Scale
- 1 lb sea scallops, patted dry
- 1 tablespoon Cajun seasoning
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 cup chicken broth
- 1 tablespoon lemon juice
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Season scallops evenly with Cajun seasoning, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add scallops and sear for 2-3 minutes per side until golden. Remove scallops and set aside.
- Reduce heat to medium. Add butter and garlic; cook for 1 minute until fragrant.
- Pour in heavy cream, chicken broth, Parmesan cheese, lemon juice, and cayenne. Stir and simmer for 3-4 minutes until sauce thickens.
- Return scallops to the skillet. Spoon sauce over them and cook for 1 more minute.
- Garnish with parsley and serve immediately over pasta, rice, or with crusty bread.
Notes
For best results, use dry-packed scallops. To reduce heat, omit cayenne pepper. The sauce is also delicious with shrimp or chicken.
Nutrition
- Calories: 450
- Sugar: 3g
- Fat: 32g
- Carbohydrates: 8g
- Protein: 28g