Seared Scallops in a Cajun Mustard Cream Sauce

Seared Scallops in a Cajun Mustard Cream Sauce
Mardi Gras is quickly approaching and that's the perfect excuse to pull out some New Orleans style recipes and I'm starting out with these seared scallops in a cajun mustard cream sauce! The best way to enjoy scallops is often quite simply, seared and in a light sauce so that you can really enjoy the scallops and this is a nice way to do just that. The scallops are seasoned with a cajun seasoning and seared or blackened in a pan over medium-high heat until lightly golden brown on the outside and yet still nice and moist and tender on the inside. Once seared the scallops are set aside and a simple mustard and cream pan sauce is made to serve on top of the scallops. These seared scallops in a cajun mustard cream sauce are perfect as an appetizer/starter or as a light meal, especially during Mardi Gras!

Seared Scallops in a Cajun Mustard Cream Sauce

Seared Scallops in a Cajun Mustard Cream Sauce

Seared Scallops in a Cajun Mustard Cream Sauce

Seared Scallops in a Cajun Mustard Cream Sauce

Seared Scallops in a Cajun Mustard Cream Sauce

Seared Scallops in a Cajun Mustard Cream Sauce

Seared Scallops in a Cajun Mustard Cream Sauce
Seared Scallops in a Cajun Mustard Cream Sauce

Seared Scallops in a Cajun Mustard Cream Sauce

Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Servings: 4

Seared scallops in a quick, easy and tasty cajun mustard cream sauce that makes for the perfect starter or light meal!


ingredients
  • 1 pound sea scallops (about 1 inch thick)
  • 2 teaspoons cajun seasoning
  • 1/2 tablespoon butter
  • 1/2 tablespoon oil
  • 1 clove garlic, chopped
  • 1/2 cup heavy/whipping cream
  • 1 tablespoon dijon mustard
  • 2 teaspoons cajun mustard (or grainy mustard)
  • 1 tablespoon lemon juice
  • salt and pepper to taste
  • 1 tablespoon parsley, chopped
directions
  1. Pat the scallops dry and press on the cajun seasoning.
  2. Met the butter into the oil in a pan over medium-high heat, add the scallops and sear until lightly golden brown, about 1-2 minutes per side, before setting aside.
  3. Add the garlic and cook until fragrant, about a minute.
  4. Add the heavy cream, mustards and lemon juice, bring to a boil, reduce the heat and simmer until the sauce thickens a bit, about 2-3 minutes.
  5. Season the sauce with salt and pepper to taste and serve the scallops in the sauce garnished with the chopped parsley.

Option: Replace the butter and oil with bacon grease or better yet, start by cooking 4 strips bacon, use the grease to cook the scallops in and sprinkle the crumbled bacon onto the scallops just before serving!
Option: Add 1/4 cup chicken broth or seafood broth or white wine to the pan before adding the cream and deglaze the plan by scrapping all of the brown bits from the bottom of the pan with a wooden spoon while the broth simmers.
Option: Add 1/4 cup grated parmesan cheese to the sauce!
Nutrition Facts
Nutrition Facts Provided by Napier West

5 comments:

Anonymous said...

Kevin, would you serve this over pasta or rice ? It sounds like it is made to go over a starch ? Cannot wait to make it. Suzanne

Kevin Lynch said...

Anonymous: Serving this over pasta would be perfect!

A SPICY PERSPECTIVE said...

My mouth is watering over these scallops!

Katherine Spaude said...

I made last night and I'd love the recipe. Great idea about serving the sauce over pasta or rice. I will do this the next time. I served two so extra sauce will not go to waste. I served with asparagus and the sauce tasted great over the asparagus too. I shared this recipe with all my friends. Thanks!

Kevin Lynch said...

Katherine Spaude: I'm glad you enjoyed it! Asparagus would be perfect with it!

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