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 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
- Pat the scallops dry and press on the cajun seasoning.
- 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.
- Add the garlic and cook until fragrant, about a minute.
- 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.
- Season the sauce with salt and pepper to taste and serve the scallops in the sauce garnished with the chopped parsley.
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!
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Anonymous says
February 23, 2017 at 7:11 pmKevin, 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 says
February 23, 2017 at 8:07 pmAnonymous: Serving this over pasta would be perfect!
A SPICY PERSPECTIVE says
February 27, 2017 at 2:35 pmMy mouth is watering over these scallops!
Katherine Spaude says
March 4, 2017 at 4:18 pmI 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 says
March 4, 2017 at 9:03 pmKatherine Spaude: I'm glad you enjoyed it! Asparagus would be perfect with it!
Anonymous says
March 7, 2017 at 6:27 pmI added in a little but of cooking sherry. I didnt have canun mustard so i used only dijon, and found 1 tbsp was plenty. I also sprinkled a dash of the cajun seasoning in the sauce.
Lacey says
March 28, 2017 at 7:37 pmThis was super easy to make and very delicious! I served it with asparagus on the side. Both my fiance and I enjoyed it very much!
Kate Hayford says
May 8, 2017 at 6:36 pmVery easy, and super good! I cut down on the cayenne a bit because I didn't want it to overpower the scallops, and I served it (over thin pasta) with fresh lemon wedges for more lemony taste. I do wish I had thought to deglaze the pan a bit with some wine. Next time!
Anonymous says
May 25, 2017 at 10:32 pmThinking of peas and spinach on side. Thoughts?
Krazy K says
January 10, 2018 at 4:20 pmWould you think this cream sauce would be good over Salmon instead of Scallops or should it be a white fish/shellfish?
kevin says
January 10, 2018 at 6:09 pmKrazy K: This sauce would also be nice with salmon!
Anonymous says
April 15, 2018 at 11:05 pmi just made this. it was easy (i hate to cook) and utterly delicious!
Steven says
December 5, 2018 at 6:16 pmAte this tonight as an appetizer for 2. As a set up for my BBQ Shrimp for the main course. Sopped up some of the sauce with some French Bread 🥖 that will be used with the Shrimp. Typical Cajun kinda dinner. I also saved some of the sauce for some fish tomorrow. Lol… PS: plan on adding a little boiled crab meat and some chopped up boiled shrimp 🍤 to the sauce and lay it across some sea bass.
Karen says
February 5, 2019 at 9:14 pmThis is REALLY good! I didn’t have any creole mustard as I was out (imagine that) so just used substitution as mentioned in recipe. I wrapped my scallops in prebaked still floppy bacon. Then followed the recipe. I did however, add all of the options listed below the recipe!!!
Lee says
April 5, 2019 at 7:59 pmOh my this is SO delicious!!! Keeper!
Debbie sheetz says
April 30, 2019 at 5:55 pmThank you so much for posting this recipe, it’s a keeper! We all loved it. We have scallops once a week so this recipe will definitely make an appearance many more times. 😊