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To make this dish, you need these main ingredients: - 1 pound sea scallops, patted dry - 2 tablespoons olive oil - 1 teaspoon salt - ½ teaspoon black pepper - 1 tablespoon smoked paprika - 1 teaspoon garlic powder - ½ teaspoon cayenne pepper (adjust for spice preference) These scallops are the star of the show. Make sure they are dry for a great sear. The spices give them a nice kick. Next, you will need these items for the Cajun cream sauce: - 1 cup heavy cream - 2 tablespoons butter - 1 small onion, finely chopped - 2 cloves garlic, minced The cream and butter create a rich base. The onion and garlic add depth to the flavor. You can make your meal even better with these optional garnishes and sides: - 1 tablespoon fresh parsley, chopped (for garnish) - Garlic mashed potatoes - Fresh green salad Garnish with parsley for a pop of color. Pair with garlic mashed potatoes or a salad for a full meal. For the full recipe, check out the complete details. To start, you need to season the scallops. Use salt, black pepper, smoked paprika, garlic powder, and cayenne pepper. Mix these spices well. This will give the scallops a nice crust. Next, pat the scallops dry. This helps them sear better. Heat 2 tablespoons of olive oil in a large skillet on medium-high heat. Once it shimmers, add the scallops. Make sure not to crowd them. Cook for 2-3 minutes on each side until golden brown. The center should be opaque. Remove the scallops and set them aside. Now, it’s time for the sauce! Lower the heat to medium in the same skillet. Add 2 tablespoons of butter and let it melt. Once melted, add 1 small chopped onion. Sauté it until it turns translucent, about 3-4 minutes. Then, add 2 cloves of minced garlic. Cook for another minute until it smells good. Pour in 1 cup of heavy cream and stir well. Let the sauce simmer for about 5 minutes. This makes it thicker. Taste it and adjust the seasoning if needed. Finally, return the scallops to the skillet. Gently coat them in the creamy sauce and warm them for 1-2 minutes. For a great presentation, serve the scallops on a warm plate. Drizzle the Cajun cream sauce over them. Add a sprinkle of chopped parsley on top for color. A wedge of lemon on the side adds freshness. You can pair this dish with garlic mashed potatoes or a fresh green salad. These sides balance the rich flavors of the scallops. For the complete cooking process, refer to the Full Recipe. To get that golden crust on your scallops, start with dry scallops. Pat them dry with a paper towel. Dry scallops sear better. Season them well with salt, pepper, and spices. Heat your skillet until it shimmers. Use enough oil to coat the pan. Place the scallops in the skillet, but don’t overcrowd them. This helps them cook evenly. Sear for 2-3 minutes on each side. You want them golden brown and cooked through. Cajun spice can be strong. If you prefer less heat, cut back on cayenne pepper. Start with just a pinch. You can always add more later. Try adding smoked paprika for a smoky flavor without extra heat. Taste the sauce before adding scallops. Adjust the seasoning to your liking. Don’t be afraid to experiment. Make it your own! Seared scallops go well with many sides. For a comforting option, serve them with garlic mashed potatoes. A fresh green salad adds brightness. You can also serve them over pasta for a filling dish. A slice of crusty bread pairs nicely to soak up the sauce. If you want something refreshing, add lemon wedges on the side. They brighten the dish and enhance the flavors. For a full experience, check the Full Recipe for more tips! {{image_2}} You can try different sauces for your scallops. A lemon butter sauce adds a bright flavor. To make this, melt butter and add lemon juice and zest. Mix in fresh herbs like dill or parsley for extra taste. A mango salsa offers a sweet and spicy twist. Chop fresh mango, red onion, and cilantro. Toss with lime juice for a fresh topping. You can swap ingredients based on what you have. If you don't have heavy cream, use coconut milk for a lighter sauce. It gives a nice flavor that pairs well with scallops. For a spice kick, try chili garlic sauce instead of cayenne. You can also use different spices like Old Bay or Cajun seasoning for a unique taste. To make this dish dairy-free, use a plant-based cream. Cashew cream or coconut cream works well. Simply blend soaked cashews with water until smooth, or use canned coconut cream. Both options give a rich texture that matches the original sauce. Adjust your spices to balance the flavors. Enjoy your scallops with a creamy sauce that meets your needs. For the Full Recipe, check the details above. Store your leftover scallops in an airtight container. Keep them in the fridge for up to two days. Make sure the scallops cool down before sealing the container. This helps keep the scallops fresh and tasty. When reheating scallops, do it slowly. Use a skillet on low heat to warm them. This method helps them stay tender and moist. You can also add a splash of cream to the pan. This keeps the sauce creamy and delicious. Avoid using a microwave, as it can make the scallops tough. You can freeze scallops, but it's best to freeze them raw. Place them in a freezer-safe bag and remove as much air as you can. For the sauce, let it cool completely before freezing. Store it in a separate container. Both will keep well for up to three months. When ready to use, thaw in the fridge overnight. Reheat gently on the stove to enjoy the full flavor from the Full Recipe. Scallops cook quickly. They usually take about 2-3 minutes on each side. You want them golden brown and opaque in the center. If you overcook them, they become rubbery and tough. Keep an eye on them, and you'll have perfect scallops. Yes, you can use frozen scallops. Just remember to thaw them properly first. Place them in the fridge overnight or run them under cold water. Once thawed, pat them dry before cooking. This helps achieve a good sear and keeps moisture in. Seared scallops pair well with many sides. Here are a few ideas: - Garlic mashed potatoes - A fresh green salad - Steamed asparagus - Rice pilaf - Creamy polenta These sides complement the rich flavor of the scallops and Cajun cream sauce. You can find the full recipe at the start of this article. In this post, we explored the key ingredients and steps for making seared scallops. We also discussed tips for a perfect sear, variations for flavor, and how to store leftovers. Remember, you can customize this dish to fit your taste and dietary needs. Whether you're a novice or a pro, you can create a delightful meal. Enjoy experimenting with the flavors and techniques mentioned here for a wonderful dining experience. Happy cooking!

Seared Scallops with Cajun Cream Sauce

Indulge in the rich flavors of Seared Scallops with Cajun Cream Sauce! This quick and delicious recipe is perfect for a weeknight dinner or a special occasion. Get ready to impress with golden seared scallops, perfectly coated in a creamy, spicy sauce. With just a handful of ingredients and simple steps, you can create a gourmet dish at home. Click through for the full recipe and make dinner unforgettable!
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Ingredients
  

1 pound sea scallops, patted dry

2 tablespoons olive oil

1 teaspoon salt

½ teaspoon black pepper

1 tablespoon smoked paprika

1 teaspoon garlic powder

½ teaspoon cayenne pepper (adjust for spice preference)

1 cup heavy cream

2 tablespoons butter

1 small onion, finely chopped

2 cloves garlic, minced

1 tablespoon fresh parsley, chopped (for garnish)

Instructions
 

Start by seasoning the scallops with salt, black pepper, smoked paprika, garlic powder, and cayenne pepper. Ensure they are evenly coated for a flavorful crust.

    In a large skillet, heat the olive oil over medium-high heat until it shimmers.

      Carefully add the scallops to the skillet, making sure they are not crowded (you may need to do this in batches). Sear them for about 2-3 minutes on each side until they are golden brown and opaque in the center. Remove the scallops and set aside.

        In the same skillet, lower the heat to medium and add the butter. Once it’s melted, add the chopped onion and sauté until translucent, about 3-4 minutes.

          Add the minced garlic and cook for another minute until fragrant.

            Pour in the heavy cream and stir well to combine with the onion and garlic. Allow it to simmer for about 5 minutes, letting the sauce thicken slightly.

              Taste and adjust seasoning if necessary, then return the scallops to the skillet, gently coating them in the creamy sauce. Warm through for 1-2 minutes.

                Remove from heat and garnish with freshly chopped parsley before serving.

                  Prep Time: 10 mins | Total Time: 30 mins | Servings: 4

                    - Presentation Tips: Serve the scallops on a warm plate, drizzled with the Cajun cream sauce. A sprinkle of parsley on top and a wedge of lemon on the side will add a nice touch. Consider pairing it with a side of garlic mashed potatoes or a fresh green salad.