Seared Scallops in a Cajun Mustard Cream Sauce
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.
Melt 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, mustard 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.
Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Servings: 4