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Seared scallops with spicy Cajun cream sauce make an impressive yet approachable main dish for seafood lovers and everyone who loves bold, zesty flavors. This recipe always disappears fast at my table whether I am cooking for guests or a quick weeknight treat for myself.
The first time I served these scallops at a Sunday brunch friends could not believe how simple they were to make and the sauce was such a hit someone started scooping up spoonfuls for their bread
Ingredients
- Sea scallops: They are the heart of this dish Look for ones that are plump glossy and smell like the fresh sea
- Olive oil: Helps sear scallops and crisps their edges Use good quality extra virgin for best flavor
- Paprika: Adds smokiness and a lovely color Spanish or Hungarian both work
- Garlic powder: Brings subtle savory depth Pick a fresh jar for bright flavor
- Salt: Essential for enhancing natural sweetness of scallops Go for fine sea salt
- Black pepper: Grounds the other spices and adds warmth Grind it fresh if possible
- Cayenne pepper: Optional but brings a lively heat Use sparingly if you prefer mild
- Lime juice: Squeezed fresh for citrusy zing that lifts the scallops
- Mayonnaise: Forms the silky base of the cream sauce Choose full fat for best texture
- Sour cream: Adds cool tang to balance out spice Opt for thick creamy varieties
- Cajun seasoning: Packs a punch of herbs and warmth Try to use one with no MSG for clean flavor
- Lemon juice: Sharpens and freshens the sauce Always best from a just cut lemon
- Worcestershire sauce: Boosts savory umami complexity just a dash does wonders
- Hot sauce: Optional for those who crave extra kick Pick your favorite brand
Step-by-Step Instructions
- Marinate the Scallops:
- Coat cleaned scallops with olive oil paprika garlic powder salt pepper optional cayenne and lime juice. Toss everything gently so the scallops are coated evenly then cover and let them marinate in the fridge for at least thirty minutes for maximum flavor infusion.
- Sear the Scallops:
- Heat a heavy skillet over medium high until just smoking. Add scallops in a single layer and do not move them for about two to three minutes let them form a golden crust before flipping. Turn each scallop and cook another two to three minutes until just cooked through and still tender.
- Make the Cajun Cream Sauce:
- In a mixing bowl whisk together mayonnaise sour cream Cajun seasoning lemon juice Worcestershire and optional hot sauce. Keep whisking until the sauce is smooth creamy and streak free taste and tweak the seasoning if you like.
- Plate and Serve:
- Spoon a generous amount of Cajun cream sauce onto each plate. Nestle hot scallops on top and drizzle with more lime or lemon if desired. Serve right away while the scallops are juicy and the sauce is cool and creamy.
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I always keep a stash of good Cajun seasoning on hand since it transforms even simple seafood into something craveworthy This recipe reminds me of the first seafood dinner at our new place when the tangy sauce made us laugh and lick our plates clean
Storage tips
Leftover scallops should be cooled then stored in an airtight container in the fridge Eat within two days for best texture The sauce holds up for about four days and can be used as a dip for veggies or grilled chicken
Ingredient substitutions
If you cannot find good sea scallops go for large shrimp Pat them dry before marinating Greek yogurt can stand in for sour cream Or try a vegan mayo blend for a dairy free twist
Serving suggestions
These scallops love something starchy to soak up extra sauce Serve over fluffy rice buttery mashed potatoes or even atop crisp greens for a lighter meal A crunchy baguette or cornbread makes a great sidekick
A little cultural context
Cajun flavors trace back to French settlers in Louisiana who merged spices and local seafood The creamy sauce is a nod to both New Orleans and classic bistro fare blending comfort with a spicy kick
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Frequently Asked Questions
- → How do you achieve a golden sear on scallops?
Pat scallops very dry before seasoning. Use a hot skillet with a bit of oil and avoid overcrowding so that each scallop gets direct contact with the pan. Sear without moving them for 2–3 minutes per side to form a golden crust.
- → Can I adjust the spiciness of the Cajun sauce?
Absolutely! Add or reduce cayenne pepper and hot sauce in the cream sauce to find your preferred spice level.
- → What should I serve alongside seared scallops?
They pair well with fluffy rice, quinoa, or a crisp green salad, helping balance the creamy, spicy flavors of the dish.
- → Why is lime juice used with the scallops?
Lime juice brightens up the seafood and helps tenderize the scallops, enhancing their natural sweetness.
- → How do I avoid overcooking the scallops?
Cook scallops over medium-high heat for just 2–3 minutes per side, until opaque and lightly browned. Overcooked scallops become chewy.