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Golden scallops drizzled with fiery Cajun cream are a showstopper but still a breeze for both seafood newbies and longtime fans of bold treats. Every time I toss these together, they vanish quick—whether friends pop in or I'm just hungry for something fun on a weeknight.
The first time these landed at a Sunday brunch, nobody believed how fast they came together and that sauce vanished—one friend just kept swiping it up with bread
Vibrant ingredient lineup
- Lemon juice: Adds brightness to the sauce Juice it fresh if you can
- Hot sauce: Brings extra punch Use if you like more kick
- Garlic powder: For deep savory flavor Pick up a fresh bottle for best zing
- Cajun seasoning: Full of warming spices Aim for a blend without additives
- Sour cream: Cools off the heat and brings tang Stick to thick kinds
- Worcestershire sauce: A splash makes things richer and more complex
- Paprika: Smokiness and a pop of color Spanish or Hungarian does the trick
- Lime juice: Gives a citrus kick to the scallops Squeeze it yourself
- Black pepper: Adds a hint of warmth Fresh cracked is always tastier
- Mayonnaise: Makes the sauce ultra smooth Reach for the real thing
- Salt: Lifts all those natural flavors Go with fine sea salt
- Sea scallops: The real stars Look for glossy, plump ones—they should smell clean
- Olive oil: Gets those edges nice and crisp Use a good extra virgin
- Cayenne pepper: Optional—toss in for fiery scallops or skip for mild
Simple steps for success
- Plate and Serve:
- Spoon some of the cool Cajun cream on your plate. Lay down those hot scallops, and splash over more lemon or lime if that’s your jam. Dig in right away while everything’s at its best.
- Make the Cajun Cream Sauce:
- Toss your mayo, sour cream, Cajun spices, lemon juice, Worcestershire, and any hot sauce into a bowl. Whip it until totally smooth. Taste it—fix the flavors to what you like.
- Sear the Scallops:
- Get a skillet roaring hot and add the scallops (don’t crowd them). Let them hang out for two or three minutes for a crust, flip, then wait another couple minutes till they’re just done but not tough.
- Marinate the Scallops:
- Mix scallops with olive oil, paprika, garlic powder, salt, pepper, a pinch of cayenne, and fresh lime. Coat them gently, cover, and stick in the fridge for at least thirty minutes so the flavors really get in there.
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I always keep some solid Cajun spice on hand since it makes even everyday seafood awesome These scallops whisk me back to our first meal in our new place when the creamy sauce had us all grinning and wiping plates clean
Keeping leftovers fresh
Let leftover scallops cool off, then tuck them into a sealed container in the fridge. They’re best eaten in a couple of days for that ideal texture. The sauce actually lasts about four days and is awesome as a veggie dip or with roast chicken.
Easy swaps
No good scallops around? Grab big shrimp and dry them well before marinating. Greek yogurt swaps in fine for sour cream. Go for vegan mayo if you’re skipping dairy.
Serving ideas
Pile these scallops over warm mashed potatoes, fluffy rice, or toss on crisp greens if you want something lighter. Toasty bread or cornbread are always solid alongside—great for dragging through extra sauce.
Quick backstory
Cajun flavor comes from French folks who settled in Louisiana, mixing local seafood with lots of spice. The creamy topping is a shout-out to both southern comfort and classic bistro favorites, blending cozy with spicy.
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FAQs About the Recipe
- → What’s the secret to getting scallops crispy?
Start with really dry scallops, give 'em a quick season, and use a very hot pan with just a bit of oil. Make sure each scallop has its own spot—don’t crowd the pan. Let them be for a couple minutes on each side until you see that lovely crust.
- → Is it easy to make the Cajun sauce milder or hotter?
For sure! Just scale the cayenne and hot sauce up or down, depending on how spicy you want it.
- → Any favorites to go with these scallops?
Try serving them next to a fresh salad, fluffy rice, or homemade quinoa for a nice balance with that creamy spice.
- → Why bother with lime juice on the scallops?
Lime wakes up all those seafood flavors and makes the scallops even sweeter and softer.
- → How do I keep from making scallops tough?
Cook them fast on medium-high—just a couple minutes per side so they’re just done and still nice and soft. Extra time makes them rubbery.