Just in time for News Year’s Eve! As a change this year I decided to have Oysters Rockefeller in place of the usual escargots. Alas, they were impossible to find as fresh and on second thought I did not want to have to shuck them. Third choice was either mussels or scallops. NO mussels to be found. I had to settle on frozen scallops. This recipe from Closet Cooking was not only simple, but really awesome with the mustard sauce. Since I neglected to take a photo, this is the photo which accompanied the recipe.
It was perfect with the broiled asparagus AND very perfect with the leftover mustard sauce, so much so that |I had an idea for using this sauce on Eggs Benedict some time.
Let me know if you try it! It made a great and simple romantic dinner for two.
Seared Scallops in a Cajun Mustard Cream Sauce
Prep Time:5 minutes Cook Time:10 minutes
Total Time:15 minutes Servings: 2
- 1-pound sea scallops (about 1 inch thick) I used ten scallops
- 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 butter 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!
I chose not to use any of the options this time around!!
Happy New Year!!
One thought on “Seared Scallops in a Cajun Mustard Cream Sauce”
Just arrived in Florida for 3 months and bought scallops can’t wait to try this
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