Scallops Cajun Cream (Printable Version)
# What You'll Need:
→ Scallops
01 -
Juice from 1 lime
02 -
1/4 teaspoon cayenne pepper if you want some heat
03 -
1/4 teaspoon freshly cracked black pepper
04 -
1/4 teaspoon salt
05 -
1/2 teaspoon garlic powder
06 -
1 teaspoon paprika
07 -
15 ml olive oil
08 -
450 g sea scallops dried off with a towel
→ Cajun Cream Sauce
09 -
1/4 teaspoon of hot sauce if you like
10 -
1 teaspoon Worcestershire sauce
11 -
1 tablespoon freshly squeezed lemon juice
12 -
1 tablespoon Cajun spice blend
13 -
60 ml sour cream
14 -
120 ml mayonnaise
# Steps to Follow:
01 -
Spread some of the Cajun cream sauce on your plates. Place the hot scallops right on top and dig in while they're fresh.
02 -
Stir up mayonnaise, sour cream, Cajun seasoning, lemon juice, Worcestershire, and a splash of hot sauce if you want. You’re looking for a creamy, blended sauce.
03 -
Get your skillet pretty hot with medium-high heat. Toss the marinated scallops in—don’t crowd them!—and cook around 2–3 minutes on one side, flip, and do the same on the other. Squeeze some lime over when done and take 'em off the heat.
04 -
Toss the scallops with olive oil, paprika, garlic powder, salt, black pepper, and cayenne (if you're using it) all together in a bowl. Make sure they're totally coated. Cover that up and let them hang out for at least half an hour—or throw them in the fridge for up to a full day.
# Additional Tips:
01 -
Dial up or down the cayenne and hot sauce to get the kick you want.
02 -
Great with quinoa, salad, or some fluffy rice on the side.