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Seared Scallops in a Cajun Mustard Cream Sauce

[heart_this] · Feb 22, 2017 · 22 Comments

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!

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: Calories 250, Fat 10g (Saturated 4.5g, Trans 0.2g), Cholesterol 100mg, Sodium 830mg, Carbs 4g (Fiber 0, Sugars 0), Protein 31g

Nutrition by: Nutritional facts powered by Edamam
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20 Minute Meals, 30 Minute Meals, Cajun and Creole, Food, Gluten-free, Low-carb, Main Course, Recipe, Seafood, Side Dish

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Reader Interactions

Comments

  1. Anonymous says

    February 23, 2017 at 7:11 pm

    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

    Reply
    • Russell says

      May 23, 2021 at 7:16 pm

      It’s great with angel hair pasta. I double the sauce too.

      Reply
  2. kevin says

    February 23, 2017 at 8:07 pm

    Anonymous: Serving this over pasta would be perfect!

    Reply
  3. A SPICY PERSPECTIVE says

    February 27, 2017 at 2:35 pm

    My mouth is watering over these scallops!

    Reply
  4. Katherine Spaude says

    March 4, 2017 at 4:18 pm

    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!

    Reply
  5. kevin says

    March 4, 2017 at 9:03 pm

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

    Reply
  6. Anonymous says

    March 7, 2017 at 6:27 pm

    I 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.

    Reply
  7. Lacey says

    March 28, 2017 at 7:37 pm

    This 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!

    Reply
  8. Kate Hayford says

    May 8, 2017 at 6:36 pm

    Very 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!

    Reply
  9. Anonymous says

    May 25, 2017 at 10:32 pm

    Thinking of peas and spinach on side. Thoughts?

    Reply
  10. Krazy K says

    January 10, 2018 at 4:20 pm

    Would you think this cream sauce would be good over Salmon instead of Scallops or should it be a white fish/shellfish?

    Reply
  11. kevin says

    January 10, 2018 at 6:09 pm

    Krazy K: This sauce would also be nice with salmon!

    Reply
  12. Anonymous says

    April 15, 2018 at 11:05 pm

    i just made this. it was easy (i hate to cook) and utterly delicious!

    Reply
  13. Steven says

    December 5, 2018 at 6:16 pm

    Ate 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.

    Reply
  14. Karen says

    February 5, 2019 at 9:14 pm

    This 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!!!

    Reply
  15. Lee says

    April 5, 2019 at 7:59 pm

    Oh my this is SO delicious!!! Keeper!

    Reply
  16. Debbie sheetz says

    April 30, 2019 at 5:55 pm

    Thank 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. 😊

    Reply
  17. Dusty says

    June 29, 2020 at 7:31 am

    You are truly gifted! I have pinned several of your recipes and tried to sign up for your ebook without success. Hints?

    Reply
  18. Jessica says

    September 4, 2020 at 1:02 pm

    Oh. My. Gosh. SO DELICIOUS. Served it beside steamed broccoli and it was mouthwatering. Thanks for sharing!!!

    Reply
  19. Phyllis says

    February 25, 2022 at 12:25 am

    Kevin, this looks divine! I am planning to do this as an appetizer for a patio party very soon (I live on beautiful Vancouver Island, where Spring is already upon us). Will serve on a small plate, one scallop in each, pour some sauce over each, and then add a slice of baguette on the side for dipping into the beautiful sauce. Maybe a sprig of fresh parsley from my garden to add a bit of color!

    Reply

Trackbacks

  1. 25 recetas cetogénicas para Mardi Gras - Cetogenica.net says:
    January 1, 2021 at 1:58 am

    […] […]

    Reply
  2. 31 Cajun Appetizers To Celebrate The Carnival Season says:
    September 20, 2022 at 2:41 am

    […] 22. Scallops  […]

    Reply

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