Get ready to elevate your home cooking with a restaurant-worthy dish that combines the delicate sweetness of perfectly seared scallops with a bold, creamy Cajun-inspired sauce. This recipe is not just a meal; it's a culinary adventure that transforms simple ingredients into a gourmet experience that will impress even the most discerning food lovers. In just 20 minutes, you'll create a dish that looks like it came straight from a high-end seafood restaurant, right in the comfort of your own kitchen!
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Cuisine: Cajun
Serves: 2 servings
Ingredients
- 8 large scallops
- 1 tablespoon Cajun seasoning
- 2 tablespoons butter
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- Salt to taste
Instructions
- Begin by gathering all your ingredients: 8 large scallops, 1 tablespoon of Cajun seasoning, 2 tablespoons of butter, 1/2 cup of heavy cream, 1 tablespoon of Dijon mustard, and salt to taste.
- Rinse the scallops under cold water and pat them dry with paper towels. Ensuring they are dry is crucial for achieving a good sear.
- Season the scallops on both sides with the Cajun seasoning and a pinch of salt. Make sure they are evenly coated for maximum flavor.
- In a large skillet, heat 1 tablespoon of butter over medium-high heat until it is melted and begins to foam.
- Carefully place the seasoned scallops in the skillet, making sure not to overcrowd the pan. Cook for about 2-3 minutes without moving them, allowing a golden crust to form.
- Once the scallops are golden brown on one side, gently flip them over and add the remaining tablespoon of butter to the skillet. Cook for another 2-3 minutes until the scallops are opaque and cooked through.
- Remove the scallops from the skillet and transfer them to a plate, covering them loosely with foil to keep warm.
- In the same skillet, reduce the heat to medium and add the heavy cream, scraping up any browned bits from the bottom of the pan.
- Stir in the Dijon mustard and continue to cook, stirring frequently, for about 2-3 minutes until the sauce thickens slightly.
- Season the cream sauce with additional salt to taste, adjusting as necessary to suit your preference.
- To serve, plate the scallops and drizzle the Cajun mustard cream sauce over them. Garnish with fresh herbs if desired.
- Enjoy your delicious Seared Scallops in Cajun Mustard Cream!
Tips
- Pat Those Scallops Dry: Moisture is the enemy of a perfect sear. Use paper towels to remove every bit of moisture from the scallops to ensure a golden, crispy exterior.
- Don't Overcrowd the Pan: Give your scallops breathing room! Cook them in batches if necessary to maintain high heat and achieve that beautiful caramelization.
- Watch the Heat: Medium-high heat is crucial. Too low, and you'll steam the scallops; too high, and you'll burn them. Look for a golden-brown crust that takes about 2-3 minutes per side.
- Fresh is Best: Always use fresh, high-quality scallops for the most delicate flavor and best texture.
- Sauce Secrets: When making the cream sauce, scrape up those delicious browned bits from the pan - they're packed with flavor!
- Timing is Everything: Scallops cook quickly and can become rubbery if overcooked. Remove them from heat as soon as they're opaque and slightly firm to the touch.
Nutrition Facts
Calories: 393kcal
Carbohydrates: 5g
Protein: 16g
Fat: 34g
Saturated Fat: 21g
Cholesterol: 130mg
