Seared Scallops with Spicy Cajun Cream Sauce

• Serve with rice, quinoa, or a fresh side salad to make it a full meal.

• Leftover sauce can be stored in an airtight container in the fridge for up to 3 days.

• For best flavor, cook scallops fresh—reheating may make them rubbery.

Variations

• Extra Heat: Increase cayenne pepper or hot sauce to taste.

• Herb Twist: Add chopped parsley or chives to the sauce for freshness.

• Citrus Boost: Add a bit of orange or lemon zest to the scallops before searing for extra brightness.

FAQ

Q: How do I know when scallops are done?
A: They should be opaque in the center and lightly firm to the touch. Overcooking makes them tough.

Q: Can I use frozen scallops?
A: Yes, but thaw completely and pat dry before marinating to get a good sear.

Q: Can this sauce be made ahead?
A: Yes, the Cajun cream can be made 1 day in advance and stored in the fridge.