Cajun Scallops in Creamy Sauce Rich Flavor Bowl

Ingredients

• 1 lb scallops, cleaned and patted dry
• 2 tablespoons Cajun seasoning
• 2 tablespoons olive oil
• 1 tablespoon butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 2 chicken broth
• 1 2 spinach, roughly chopped
• 1 4 grated Parmesan cheese
• 0 to taste Salt and pepper
• 0 for garnish Fresh parsley, chopped

Instructions

1. In a bowl, toss the scallops with Cajun seasoning until evenly coated.
2. Heat olive oil in a large skillet over medium-high heat. Once hot, add the scallops, ensuring they are not overcrowded. Sear for about 2-3 minutes until golden, then flip and cook for another 2 minutes. Remove scallops from the skillet and set aside.
3. In the same skillet, add the butter and allow it to melt. Stir in the minced garlic and sauté for about 30 seconds, until fragrant.
4. Pour in the chicken broth and bring to a simmer, scraping up any browned bits at the bottom of the skillet.
5. Lower the heat and gradually add the heavy cream, stirring well. Allow the sauce to simmer and thicken for about 3-4 minutes.
6. Stir in the chopped spinach and Parmesan cheese, allowing the spinach to wilt into the sauce. Season with salt and pepper to taste.
7. Gently fold the seared scallops back into the skillet, ensuring they are coated in the creamy sauce. Heat for an additional minute to warm through.
8. Remove from heat, garnish with freshly chopped parsley, and serve immediately.