Ingredients

The following ingredients have 4 Servings
  • ½-1 pounds (454g) sea scallops, (about 1-inch thick)
  • Salt and pepper, (to taste)
  • Creole seasoning, (optional)
  • 1-2 tablespoons (30ml) oil
  • 1 tablespoon (14g) butter
  • 2 teaspoons (6g) garlic, (minced)
  • 2 teaspoons (2g) thyme
  • ¼ cup (2oz) wine, (or substitute with broth)
  • 1 cup (8oz) heavy or whipping cream
  • 1 tablespoon (15ml) Dijon mustard
  • Creole seasoning
  • 1 tablespoon (15ml) lemon juice
  • Salt and pepper, (to taste)
  • 1 tablespoon (3.84g) parsley, (chopped)

Instruction

  • Rinse the scallops with cold water and pat dry with paper towels.
  • Line a large plate with paper towels, then place scallops on paper towels. Top with more towels and thoroughly pat dry to absorb any liquid to ensure a good sear. Let it wait while you prepare the rest of the ingredients. 
  • Season the scallops with salt and pepper. You can also add salt-free Creole/Cajun seasoning.
  • Add oil to cast iron or skillet, then heat on medium to high heat until it reaches the smoking point.
  • Add oil to the cast-iron skillet, then heat on medium to high until it barely reaches the smoking point. (You don't want to burn your oil, either.)
  • Once the cast-iron skillet is hot, add the scallops, leaving space between them. Sear them on each side for about 3 minutes (until almost firm to the touch and golden brown). Remove and set aside. Let the pan cool for a minute before proceeding with the sauce.
  • Add butter to the skillet, followed by garlic and minced thyme, then saute for a minute or less. 
  • Add the white wine, stir and scrape up any brown bits from the side of the pan. Simmer for 1-2 minutes.
  • Add the heavy cream, mustard, Creole seasoning, and lemon juice, bring to a boil, then reduce the heat and simmer until the sauce thickens a bit, 2-3 minutes.
  • Return the scallops and any liquid that collects in the bowl to the pan. Stir them until coated with the sauce, and cook until warmed through.
  • Add salt and pepper to taste and garnish with chopped parsley. Serve with pasta or rice and a salad. Enjoy!