Sea Scallops in Cajun Cream Sauce


This week we got a new bed. An adult bed! A king sized, a non-a-hand-me-down, amazing, long wished for, we-are-in-our-thirties, adult bed. It’s a Tempurpedic, which means we were given the option to finance, or give our first born child as payment. Lucky for our bank account, our spines fell in love with one of the more basic models.

This week is also “Shark Week,” on the Discovery Channel (or as those biters over at NatGeo call it, “SharkFest”). In our home, when you mix the bed of your dreams with Shark Week, you get nothing done. You stay in your jammies until embarassing times of the day, watching Michael Phelps race a computer generated shark. After nearly half a week of this un-adultish behavior, we realized it’s time to be productive. It’s time to brush our hair.

I decided I would give our bedroom a good deep cleaning (I’m still not drifting too far from the bed), and my hub decided to take horses to the beach for a workout (he’s not drifting too far from the Sharks).  His beach day was also a benefit to me, considering he came home with a pound of fresh scallops and a dozen oysters. Did I mention how much this man knows my soul?

So, in honor of Shark Week and fresh seafood – here are some yummy seared scallops in an even yummier made-up sauce. Feel free to eat them in bed while watching great whites. Not that I did that or anything…

What you’ll need:

  • 1 lb of sea scallops (must be rinsed and thouroughly dried on paper towels for good searing)
  • 2 tablespoons olive oil
  • 5 tablespoons butter
  • 3/4 cup heavy/whipping cream
  • 3/4 – 1 cup white wine
  • 1 clove minced garlic
  • 1-2 tablespoons of cajun seasoning
  • 1 tablespoon of minced garlic (I got a little ahead of myself and started chopping before taking the picture)
  • Hot sauce (optional)


Add 2 tablespoons of olive oil and 2 tablespoons of butter to a skillet on high heat (get it hotter than young love).  Add scallops, seasoned with Cajun spice. 1-2 mins per side. You just want a nice caramel colored sear, not rubber dodge balls.  Scallops are awful overcooked! They will continue to cook a bit when you take them out of the pan.


Remove from skillet, set aside. They should look like this


Now you’re left with a crusty, a.k.a. flavorful, skillet. This is where the magic happens. Turn to medium-low heat.


Add the rest of the butter, toss in the minced garlic (I may have used 2 cloves of garlic ’cause I love it). Scrape up tasty bits with whisk.


Add wine. Smile. Take personal swig from bottle


Add cream, whisk away


Add some Cajun spice (to your taste)


I added a bit more cream, and a few dashes of Tabasco. Its all by taste!


Let the sauce bubble up/thicken a bit while whisking, then spoon onto a platter and place scallops on top. I don’t like to drench scallops with a sauce because I enjoy the taste of them all by themselves. This was just the right amount sauce to give a little flavor, but not overpower them.

You can top with a little cilantro, parsley or parmesan….or all of the above. Enjoy!


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