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
- 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: 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!
Original Recipes visit: Seared Scallops in a Cajun Mustard Cream Sauce @ closetcooking.com