1. How do you perfectly sear scallops without overcooking them?
Use a hot pan, pat the scallops dry, and sear for 2 minutes per side without moving them to get a golden crust.

2. What’s the best way to prevent shrimp from becoming rubbery?
Cook shrimp for 1-2 minutes per side over medium-high heat. Remove them as soon as they turn pink and opaque.

3. Can I substitute gochujang in this spicy seafood recipe?
Yes, you can use sriracha, chili paste, or red pepper flakes for heat, but gochujang adds a unique depth of flavor.

4. What’s the secret to making a creamy seafood sauce?
A combination of butter, heavy cream, garlic, and gochujang creates a rich, velvety sauce that coats the seafood beautifully.

5. How long should I cook scallops for the best texture?
Sear them for exactly 2 minutes per side over high heat until they develop a golden-brown crust.

6. What type of shrimp works best for this dish—fresh or frozen?
Both work, but if using frozen, make sure to thaw them completely and pat them dry before cooking.

7. Can I make this seafood recipe without dairy?
Yes! Substitute coconut milk or cashew cream for a dairy-free alternative.

8. What’s the best way to store and reheat creamy seafood?
Store in an airtight container in the fridge for up to 2 days. Reheat gently over low heat, adding a splash of cream to loosen the sauce.

9. Is this recipe keto or low-carb friendly?
Yes! The main ingredients are naturally low-carb. Just skip any added sugar or serve with zucchini noodles instead of pasta.

10. Can I use other seafood like lobster or crab in this dish?
Absolutely! Lobster, crab, or even clams would work well in this creamy, spicy sauce.

11. What’s the best side dish to serve with spicy creamy seafood?
This dish pairs well with rice, pasta, crusty bread, or roasted vegetables.

12. How do I make this dish less spicy?
Reduce the gochujang and add a little extra cream or butter to balance the heat.

13. What’s the best oil for searing scallops and shrimp?
Use a high-smoke-point oil like avocado oil, grapeseed oil, or clarified butter (ghee) for a perfect sear.

14. Can I make this dish ahead of time?
Seafood is best enjoyed fresh, but you can prepare the sauce in advance and cook the scallops and shrimp right before serving.

15. How can I enhance the umami flavor of this dish?
A splash of fish sauce, a squeeze of lemon, or a little Parmesan cheese can boost the umami depth.