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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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
Anonymous: Serving this over pasta would be perfect!
My mouth is watering over these scallops!
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!
Katherine Spaude: I'm glad you enjoyed it! Asparagus would be perfect with it!
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!
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!
Would you think this cream sauce would be good over Salmon instead of Scallops or should it be a white fish/shellfish?
Krazy K: This sauce would also be nice with salmon!
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.
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!!!