Cajun Scallops Cream (Printable Version)
Tender scallops get with zesty Cajun cream—the perfect seafood meal that’s both fancy and bursting with taste.
# What You'll Need:
→ Scallops
01 -
1 freshly squeezed lime
02 -
1/4 teaspoon cayenne (skip if you don't want it spicy)
03 -
1/4 teaspoon ground 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 paper towel
→ Cajun Cream Sauce
09 -
1/4 teaspoon hot sauce (only if you'd like things spicy)
10 -
1 teaspoon Worcestershire sauce
11 -
1 tablespoon fresh lemon juice
12 -
1 tablespoon Cajun spice blend
13 -
60 ml sour cream
14 -
120 ml mayonnaise
# Step-by-Step Guide:
01 -
Put dried scallops, olive oil, lime juice, paprika, garlic, salt, pepper, and cayenne in a bowl. Mix until everything's coated. Stash in the fridge for half an hour or up to a day, covered.
02 -
Stir together mayo, sour cream, Cajun seasoning, lemon juice, Worcestershire, and hot sauce (if you like a kick) in another bowl. Whisk till smooth and creamy.
03 -
Get a big skillet hot over medium-high. Lay the scallops flat in the pan and cook without crowding. You want about 2 or 3 minutes per side for a golden look and tender feel. Squeeze a little lime over them once they're off the heat.
04 -
Spread a good amount of the creamy sauce on your plates, put those juicy scallops right on top, and dig in while they're hot.
# Additional Notes:
01 -
Dial up or tone down the cayenne and hot sauce—your call, depending how spicy you feel.
02 -
Awesome alongside a fresh salad, some fluffy rice, or quinoa.