Quick Cajun Scallops in Creamy Mustard Sauce Dinner
Quick Cajun Scallops in Creamy Mustard Sauce are ready in just 20 minutes. After making this many times, I’ve discovered the trick to perfectly crispy scallops every time. The creamy mustard sauce is so comforting and cozy, it’s my family’s favorite better-than-takeout dinner. If you love recipes like this, you’ll also enjoy Easy Mango Glazed Chicken and Roasted Beet Salad with Feta and Fresh Dill.
Why This Quick Cajun Scallops in Creamy Mustard Sauce Dinner Is Pure Comfort
- Quick and easy weeknight dinner
- Better than takeout taste at home
- Creamy mustard sauce is irresistible
- Perfectly crispy scallops every time
What You'll Need for Quick Cajun Scallops in Creamy Mustard Sauce Dinner
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 lb large sea scallops
- 2 tbsp Cajun seasoning
- 1/4 cup all-purpose flour
- 2 tbsp butter
- 1 small shallot, minced
- 1 tbsp Dijon mustard
- 1 tbsp whole grain mustard
- 1/2 cup heavy cream
- Salt and pepper, to taste
- Optional: Fresh parsley, chopped
- Optional: Lemon wedges
📝 Ingredient Notes
- Cajun seasoning: Adjust to taste for heat level.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat for perfect searing. → See on Amazon
- Meat thermometer — Ensures scallops are cooked through without overcooking. → See on Amazon
How to Make Quick Cajun Scallops in Creamy Mustard Sauce Dinner
- Step 1: Pat scallops dry with a paper towel. Season both sides with Cajun seasoning and flour, shaking off excess.
- Step 2: Melt butter in a large skillet over medium-high heat. Add scallops and cook for 2-3 minutes on each side, until golden brown and cooked through. Remove scallops from skillet and set aside.
- Step 3: In the same skillet, add minced shallot and cook until softened. Stir in mustards and heavy cream. Simmer for 5 minutes, until sauce has thickened. Season with salt and pepper.
- Step 4: Return scallops to skillet, spooning sauce over them. Garnish with fresh parsley and serve with lemon wedges.
Cook's Tips for Perfect Quick Cajun Scallops in Creamy Mustard Sauce Dinner
- : For the best texture, make sure your scallops are dry before cooking.
- Common mistake and fix: Overcrowding the pan can lead to steaming instead of searing. Cook scallops in batches if necessary.
- : For a spicier sauce, add a pinch of cayenne pepper to the mustard mixture.
Storing & Reheating Quick Cajun Scallops in Creamy Mustard Sauce Dinner
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: The sauce can be made ahead of time and reheated before adding the scallops.
Freezing Quick Cajun Scallops in Creamy Mustard Sauce Dinner
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a one-pan meal, serve scallops over rice or pasta.
- Best substitution: No substitutions for scallops, but you can use chicken or shrimp for a similar dish.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If sauce is too thick, thin it out with a little chicken broth.
Want to level up this recipe?
High-quality Cajun seasoning — Makes a big difference in flavor. → Check price on Amazon
Quick Cajun Scallops in Creamy Mustard Sauce Dinner
Ingredients
Main Ingredients
- 1 lb large sea scallops
- 2 tbsp Cajun seasoning
- 1/4 cup all-purpose flour
- 2 tbsp butter
- 1 small shallot, minced
Seasonings
- 1 tbsp Dijon mustard
- 1 tbsp whole grain mustard
- 1/2 cup heavy cream
- Salt and pepper, to taste
Optional Toppings
- Fresh parsley, chopped
- Lemon wedges
Instructions
- Step 1: Pat scallops dry with a paper towel. Season both sides with Cajun seasoning and flour, shaking off excess.
- Step 2: Melt butter in a large skillet over medium-high heat. Add scallops and cook for 2-3 minutes on each side, until golden brown and cooked through. Remove scallops from skillet and set aside.
- Step 3: In the same skillet, add minced shallot and cook until softened. Stir in mustards and heavy cream. Simmer for 5 minutes, until sauce has thickened. Season with salt and pepper.
- Step 4: Return scallops to skillet, spooning sauce over them. Garnish with fresh parsley and serve with lemon wedges.
Notes
- Chef tip: For a one-pan meal, serve scallops over rice or pasta.
- Best substitution: No substitutions for scallops, but you can use chicken or shrimp for a similar dish.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If sauce is too thick, thin it out with a little chicken broth.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in a 350°F oven for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: The sauce can be made ahead of time and reheated before adding the scallops.
Nutrition Per Serving
- Calories: 350
- Protein: 28g
- Fat: 18g
- Carbs: 12g
- Fiber: 0g
- Sugar: 2g
- Sodium: 800mg
- Cholesterol: 120mg
- Sat. Fat: 11g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Quick Cajun Scallops in Creamy Mustard Sauce Dinner FAQs
The sauce can be made ahead, but scallops are best cooked fresh.
Overcooking can make scallops tough. Make sure to cook them for no more than 2-3 minutes per side.
Yes, but make sure to thaw them completely and pat dry before cooking.
Try serving with Easy Mango Glazed Chicken, Roasted Beet Salad, or Easy Creamy Cucumber Salad.
This recipe is not gluten-free due to the flour used for coating the scallops. For a gluten-free version, use cornstarch or a gluten-free flour blend.
A Warm Final Note
I can’t wait for you to try Quick Cajun Scallops in Creamy Mustard Sauce Dinner and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
