Blackened Scallops with Cajun Cream Sauce
Blackened Scallops are jumbo sea scallops coated in Creole seasoning and seared at high heat until a deep, flavorful crust forms. Served with a rich garlic butter Cajun cream sauce made from reduced chicken stock, heavy cream, parmesan, and fresh lemon, this quick seafood recipe is ready in under 25 minutes and delivers restaurant-quality flavor at home.
Equipment
- Griddle or stovetop
- saucepan
- Wooden Spoon
- tongs
- Measuring cups & prep bowls
- instant read thermometer
Ingredients
- 12 oz. jumbo scallops
- Creole seasoning as needed
- Olive oil or spray as needed
- 2 T butter unsalted
- 2 T garlic paste
- ½ C chicken stock
- 1 C heavy cream
- ¼ C parmesan cheese grated
- ½ lemon juiced
- Salt as needed
- Chives to garnish
Instructions
- Make the Sauce: Preheat the griddle to medium-high to high heat. Once the griddle surface begins to heat up, add a saucepan. Melt the butter. Next, add 2 teaspoon Creole seasoning and the garlic paste, stirring just until fragrant and the ingredients are combined (about 30 seconds). Next, pour in the stock and simmer for ~5 minutes, until slightly reduced. Once that happens, pour in the heavy cream to thicken. After ~5 minutes, remove the saucepan from the griddle and stir in the parmesan cheese until melted. Add a squeeze of lemon and season with salt. Adjust to taste, then set aside until ready to use.
- Take out the scallops, spray with oil, and season with creole seasoning until adequately covered. Place the scallops on the grill once preheated and cook for 2-3 minutes per side, or until nicely browned but not burned. Then, remove the scallops from the griddle.
- Finally, add the scallops over risotto or rice and cover in the cream sauce. Garnish with chives if desired. Serve & enjoy!
Notes
- Heat Matters: Your cooking surface must be fully preheated before adding scallops.
High, steady heat with enough oil or butter ensures proper blackening without burning the spices. - Don’t Crowd the Pan: Give scallops space. Overcrowding traps steam and prevents browning.
- Make-Ahead Option: The Cajun cream sauce can be made up to 3 days ahead and stored separately.