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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


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