Irresistible Recipe for Seared Scallops with Spicy Cajun Flavor
Learn how to make delicious Recipe For Seared Scallops with Spicy Cajun. Easy recipe with step-by-step instructions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 1 pound large sea scallops (about 12 scallops), patted dry
- 2 teaspoons Cajun seasoning (store-bought or homemade blend)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (adjust to your heat preference)
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley (optional, for garnish)
- Substitution note: If you can’t find sea scallops, dry-packed bay scallops work well too, but reduce cooking time accordingly.
Instructions
- Begin by gently rinsing the scallops under cold water, then pat them thoroughly dry with paper towels. This step is crucial—like Mama Lu always said, “Dry hands make better biscuits,” and dry scallops sear up beautifully without steaming.
- In a small bowl, mix together the Cajun seasoning, smoked paprika, cayenne pepper, garlic powder, and kosher salt. This spice blend is where the magic happens, layering warmth and a little fire, much like the tales of old our family would share after supper.
- Sprinkle the spice mix evenly over both sides of each scallop, pressing gently to help it adhere. Let the scallops rest for about 5 minutes while you heat your pan.
- Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the olive oil, swirling to coat the surface. Wait until it shimmers but isn’t smoking—this took me a few tries, but it’s worth the patience for that perfect crust.
- Place the scallops in the pan, making sure they aren’t crowded. Cook without moving for 2-3 minutes, until the bottoms develop a deep golden-brown crust. You’ll know when to flip when they release easily from the pan.
- Flip the scallops and add the butter to the pan. As it melts, tilt the pan slightly and spoon the butter over the scallops for about 1-2 minutes. This basting step adds richness and helps meld the spicy flavors.
- Remove the scallops from the heat and squeeze fresh lemon juice over the top. The bright acidity cuts through the richness and brings everything together—just like adding a touch of fresh blackberries to Mama Lu’s cornbread.
- Transfer scallops to a warm plate and garnish with chopped parsley if you like. Serve immediately, savoring each bite as you would a story shared on the porch swing.
