Cajun Sea Scallops Recipes

CAJUN SEAFOOD PASTA

Steps:

• Cook pasta in a large pot of boiling salted water until al dente.
• Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened.
• Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well.
• Drain pasta. Serve sauce over noodles.

CAJUN SEA SCALLOPS

Steps:

• Cajun Scallops for dinner anyone? Get ready to spice up your dinner plans with this fantastic scallop recipe. ( Remember: It's always best to purchase "Dry" Sea Scallops as opposed to "wet" scallops, because a "wet" scallop has been in a bath of chemical plumping agents to make it look larger, and to have fewer scallops make up a full pound. Wet scallops are also far less flavorful than the dry.).
• Directions: Heat oil in a cast-iron skillet over high heat. Add onion, Cajun seasoning, and pepper; sauté 3 minutes. Add butter and garlic; sauté 30 seconds. Add scallops; cook 1 minute or until browned. Sprinkle with hot sauce; turn. Cook 3 minutes or until done. Enjoy!

SPICY SEARED SCALLOPS

Steps:

• Enjoy.

CAJUN SCALLOPS

Steps:

• Heat oil in a cast-iron skillet over high heat. Add onion, Cajun seasoning, and pepper; saute 3 minutes. Add butter and garlic; saute 30 seconds. Add scallops; cook 1 minute or until browned. Sprinkle with hot sauce; turn. Cook 3 minutes or until done.

CAJUN SEARED SCALLOPS WITH ROASTED ONION AND FENNEL CONSOMME

Steps:

• For the broth: In a sauce pot, melt butter. Add onion and caramelize. Set aside. To sauce pot, add sliced fennel and sweat until very soft. Next, add carrot, bay leaves, Juniper berries, thyme, caramelized onion, and broth. Bring to a simmer. Simmer for approximately 1 hour. Strain through a cheesecloth. Season with salt and pepper. In a strainer, add julienned vegetables to broth. Simmer for 3 minutes. Reserve vegetables and broth separately.
• For the dish: Dredge the scallops in the Cajun spice. Sear in olive oil on all sides on high heat until scallops are just cooked through. Place half of the scallops in a circle in the middle of a 9 inch bowls.
• In the middle of the circle, place julienne vegetables. Spoon warm broth gently over vegetables until bowl is filled by one-third. Garnish with asparagus tips and roasted garlic cloves. Finish garnish with fennel tops. Repeat with other bowl.

CAJUN SEAFOOD PASTA RECIPE BY TASTY

Steps:

• Bring a large pot of salted water to a boil.
• Make the Cajun spice mix: In a small bowl or resealable container, mix together the paprika, black pepper, salt, garlic powder, onion powder, cayenne, oregano, and thyme until well combined. The spice mix will keep in an airtight container for up to 1 month.
• Make the pasta: Cook the pasta in the boiling water according to the package instructions until al dente. Reserve ¼ cup of the pasta water, then drain the noodles.
• While the pasta cooks, toss the shrimp in a medium bowl with 2 tablespoons of Cajun spice mix. Toss the scallops in a separate medium bowl with 1 tablespoon of the Cajun spice mix as well.
• Heat 1 tablespoon of the olive oil in a large, deep skillet over medium-high heat until nearly smoking. Add the shrimp to the pan and cook, flipping once until they just turn pink, 2-3 minutes per side, being careful not to overcook. Transfer the shrimp back to the bowl and wipe the pan clean.
• Heat the remaining tablespoon of olive oil in the same pan until nearly smoking. Add the scallops to the pan and sear on each side for about 2 minutes, until they are easy to flip without resistance. Transfer the scallops to the bowl with the shrimp. Wipe out the pan.
• Melt 2 tablespoons of butter in the same pan over medium heat. Add the yellow and orange bell peppers, season with 1 tablespoon of Cajun spice mix, and cook for 7-10 minutes, until the peppers are soft and tender. Add the red bell peppers and scallions and cook for another 5 minutes, until warmed through. Transfer the vegetables to the bowl with the shrimp and scallops.
• In the same pan (do not wipe out!), combine the remaining 2 tablespoons of butter, 2 tablespoons Cajun spice mix, and the heavy cream. Bring to a boil and cook for 7-10 minutes, or until reduced by at least half, scraping up any browned bits from the bottom of the pan.
• Remove the pan from the heat and stir in the Parmesan cheese. Add the cooked linguine, sautéed vegetables, shrimp, and scallops and toss to coat in the sauce, adding 1-2 tablespoons of the reserved pasta water if the sauce is too thick. Garnish with the parsley.
• Enjoy!

CAJUN SEAFOOD PASTA

Steps:

• Cook pasta in a large pot of boiling salted water until al dente.
• Meanwhile, pour cream into large skillet. Cook over med. heat, stirring constantly, until just boiling.
• Reduce heat, add herbs,seasoning,and veg's.
• Simmer 8 minutes, or until thickened.
• Stir in seafood, cooking until shrimp is no longer transparent.
• Stir in cheeses, blending well.
• Drain pasta,top with seafood sauce.
• Opt. You can make this hotter to suit your tastes by doubling the pepper and red pepper flakes.

SEARED SEA SCALLOPS

Steps:

• In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
• Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). After turning scallops, add 1 tablespoon parsley and 1 teaspoon lemon juice. Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve.
• Repeat until remaining scallops are cooked, tossing each batch with parsley and lemon juice.