Creamy Cajun Scallops Over Wilted Spinach – Recipe Update!

25 07 2011

Scallops are possibly one of natures perfect ingredients.  Cook them right with a quick sear and pair them with sides and sauces that don’t overpower the delicate flavor and you can hardly believe the results.  This is one of my favorite quick weeknight dinners.  Hope you enjoy!

  • 1 lb. Sea Scallops
  • 1 Cup Chicken Stock
  • 1 lb. Wide Egg Noodles
  • 2 Tbs. Cajun Seasoning (lower the salt the better)
  • 1 Cup Sour Cream
  • 2 Tbs. Vermouth
  • 4 Tbs. Butter
  • Pepper to taste
  • Olive Oil
  • 1 lb. Fresh Baby Spinach

Put on a pot of water to cook egg noodles to package directions, drain and add butter to coat

In a saute pan, heat olive oil over medium/medium high heat

Coat scallops in half of Cajun seasoning

Place scallops in pan to sear for 1 minute

Turn scallops and sear other side for 30 seconds

Remove from pan (they should only be cooked about ½ way through)

Add vermouth and deglaze pan, scraping up any bits and burn off alcohol

Add sour cream and remaining Cajun seasoning, stir in to combine, add scallops back to the pan, just to get them up to temperature

Place buttered egg noodles at the base, add spinach as 2nd layer, place scallops and top with collected pan sauce

Enjoy!

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3 responses

16 09 2011
Greenwood Jiu Jitsu

On my way to the grocery to make this. Figure I’d grill some prawns to go with it. Thanks!!!!

30 10 2012
Susan

The ingredients call for 4 Tbsp. of butter and also what happens with the other Tbsp. of the cajon seasoning?? The recipe isn’t complete ~ I made due when I cooked it but it turned out soooooo salty we could hardly eat it!

Please review the ingredients and the cooking instructions. Something is missing.

30 10 2012
Thomas Leggate

Susan, thank you for your feedback. I’ve reviewed the recipe and made a few additions to make it more clear. You’ve brought up a good point in that some Cajun seasonings are excessively salty. I actually use one with no salt at all, I can’t think of the brand name off the top of my head but I’ll look when I get home and forward the information to you.

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