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Pan-cooked scallops in a fiery Cajun cream are awesome for anyone who digs spicy food and big flavor. This one looks fancy but you can totally pull it off solo or to wow some guests. It disappears quick when I set it out—even just for my own weeknight bite.
When I made these at brunch, everyone was shocked at how easy they came together. The sauce was so popular that someone grabbed bread just to mop it up.
Tasty Ingredients
- Cajun seasoning: Brings bold spice and herbal warmth. Pick one without MSG if you care about cleaner flavors
- Hot sauce: Totally optional but adds extra zing. Go with your favorite brand
- Lemon juice: Squeezes some freshness into the sauce. Using a ripe lemon gives the best kick
- Mayonnaise: This is what makes the sauce rich and smooth. Full-fat gives a nice texture
- Olive oil: Lets the scallops ditch to the pan and get those crisp edges. Extra-virgin tastes best
- Black pepper: Connects all the other flavors. Freshly ground is extra tasty
- Worcestershire sauce: Just a small splash adds deep savoriness
- Paprika: Gives smoky depth and a pop of color. Both Spanish and Hungarian work
- Sour cream: Soothes the spice with a little tang. Grab the thickest version you can
- Sea scallops: The stars. Go for big, shiny ones that smell clean and briny
- Cayenne pepper: Only if you want more heat—easy to skip if you're not into spicy
- Garlic powder: Lays down mild savory notes. Use a fresh container for way better flavor
- Lime juice: Brightens up the scallops. Best if squeezed fresh
- Salt: Pulls the sweetness out of scallops. Sea salt works great
Simple Steps
- Serve and Enjoy:
- Ladle some Cajun cream onto your serving plates. Place those hot scallops on top, and if you want, add squeezes of lime or lemon. Dig in while everything’s fresh and the sauce is still cool.
- Whip Up the Cream:
- Grab a bowl and stir together sour cream, mayo, Cajun blend, a squirt of lemon, Worcestershire, and some hot sauce if you like. Keep whisking until the mix is silky and smooth. Taste and see if you want more citrus or spice.
- Get That Sear:
- Fire up a heavy pan until it just starts showing wisps of smoke. Drop in scallops in one even layer. Don’t nudge them around—let them stay for a couple minutes to form a golden crust, flip them, and cook another minute or two till they’re just done and soft inside.
- Soak the Scallops:
- Mix together lime juice, olive oil, paprika, garlic powder, salt, pepper, and a touch of cayenne if you like. Toss the dry scallops in until everything is coated, then chill them in the fridge (covered) for at least half an hour for better flavor.
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I always keep a bottle of solid Cajun blend around since it makes any seafood taste amazing. This meal takes me right back to that first home-cooked seafood night, when the sauce was so good we ended up licking the plates.
Keeping It Fresh
Let those leftover scallops cool, then pop them into a sealed container in your fridge. For best taste, finish them within forty-eight hours. Cream sauce should last about four days chilled—try it as a dip for veggies or over grilled chicken too.
Swap Options
No luck finding scallops? Big shrimp fill in just fine—make sure you pat them dry first. Use Greek yogurt if you’re out of sour cream, or go for vegan mayo to skip the dairy and eggs.
How to Serve
These scallops love soaking up sauce, so pile them over a bed of rice, creamy mashed potatoes, or greens if you feel like a lighter plate. Fresh bread or a slice of cornbread on the side never hurts either.
A Bit of Background
The bold, peppery Cajun flavor comes from French roots in Louisiana, mixing local seafood with loads of spices. The creamy sauce ties in New Orleans heat and old-school bistro comfort, so you get spicy warmth with every spoonful.
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Common Recipe Questions
- → What's the trick to perfectly seared scallops?
Really dry those scallops off and add some seasoning. Let your skillet get super hot with a splash of oil, then leave space between scallops so they touch the pan. Let them sit a couple of minutes on each side—don’t move them—and you’ll have that crisp, golden layer.
- → Is it easy to make the Cajun cream less or more spicy?
Oh, for sure! Just mess with how much cayenne and hot sauce you add, so it’s as spicy or mild as you like.
- → What sides are best with seared scallops?
Light, fluffy rice, simple quinoa, or a fresh green salad work great. Those help mellow out the creamy, fiery taste.
- → What does lime juice do for scallops anyway?
Lime brings a fresh pop and helps soften the scallops a bit. Plus, it goes great with seafood flavors.
- → How do you keep scallops from cooking too long?
Give them about two to three minutes per side on a fairly hot pan, just until they’re barely firm and get some color. Too long and they’ll get tough.