Ingredients
- For the Scallops:
- 1 lb sea scallops, patted dry
- 1 tablespoon olive oil
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
- 1 lime, juiced
- For the Cajun Cream Sauce:
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon Cajun seasoning
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon hot sauce (optional)
Instructions
- Spice Up the Scallops:
- In a bowl, combine the scallops, olive oil, paprika, garlic powder, salt, black pepper, and cayenne pepper (if using). Toss to coat evenly.
- Let the scallops marinate for at least 30 minutes, or up to 24 hours in the refrigerator for enhanced flavor.
- Sear the Scallops:
- Heat a large skillet over medium-high heat.
- Sear the scallops for 2-3 minutes per side, or until golden brown and cooked through. The scallops should have a crispy exterior and be tender on the inside.
- Prepare the Cajun Cream Sauce:
- In a small bowl, whisk together the mayonnaise, sour cream, Cajun seasoning, lemon juice, Worcestershire sauce, and hot sauce (if using) until smooth and well combined.
- Plate it Up:
- Spoon the creamy Cajun sauce onto plates and top with the seared scallops. Serve immediately and enjoy!
Notes
- For an extra kick, increase the amount of cayenne pepper or hot sauce in the cream sauce.
- Pair this dish with a light salad or rice for a complete meal.
- If you prefer, you can substitute the sour cream with Greek yogurt for a tangier flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Searing
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3g
- Sodium: 730mg
- Fat: 35g
- Saturated Fat: 5g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 70mg
