Creamy Cajun Scallops Skillet
A rich and flavorful dish bursting with Southern spice, combining plump scallops in a creamy sauce infused with aromatic Cajun spices.
Ingredients
For the scallops
- 1 lb large sea scallops, thawed and dried About 450 g
- 2 Tbsp olive oil For cooking
- Salt & pepper To taste
- 1 tsp Cajun seasoning
For the sauce
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- ½ cup heavy cream
- ½ cup chicken broth Can substitute with seafood broth
- 1 Tbsp fresh lemon juice
For garnish
- 2 green onions chopped For garnish
- Chopped parsley Optional, for garnish
Instructions
Preparation
- In a large skillet, heat olive oil over medium-high heat. Season the scallops with salt, pepper, and Cajun seasoning. Once the oil is shimmering, add the scallops to the pan, ensuring they are not crowded. Sear them for about 2–3 minutes on each side until they are golden brown and cooked through. Remove the scallops from the skillet and set them aside on a plate.
- In the same skillet, add the chopped onion and sauté for 3–4 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
Cooking
- Pour in the heavy cream and chicken broth, stirring to combine the ingredients well. Bring the mixture to a gentle simmer, allowing it to thicken slightly, about 3–5 minutes.
- Stir in the fresh lemon juice, adjusting seasoning with additional salt and pepper if needed. Gently fold the seared scallops back into the sauce for another 2 minutes.
Serving
- Remove from heat and serve immediately, garnishing with chopped green onions and, if desired, fresh parsley.
Notes
Make sure your scallops are dry before searing; this helps achieve a better golden crust. Don’t overcrowd the pan when cooking the scallops; cook them in batches if necessary. Use a good quality heavy cream for a richer sauce; half-and-half can be used for a lighter version. Adjust the level of Cajun seasoning to your taste.