Ready in just 10 minutes, these blackened scallops are pan-seared and full of spicy flavor. Topped off with a sweet honey butter, serve over squash puree, polenta, or rice.
- 2 1/2 teaspoons smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1/2 tablespoon brown sugar
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 lb scallops
- 2 tablespoons olive oil, divided
- 3 tablespoons salted butter
- 1 tablespoon honey
- In a small mixing bowl, whisk together smoked paprika, onion power, garlic powder, thyme, oregano, cayenne, brown sugar, salt and pepper until combined.
- Pat scallops dry, remove side muscles if still attached, and sprinkle blackened seasoning over all sides of scallops.
- Working in two batches, heat 1 tablespoon olive oil in nonstick sauté pan over medium-high heat. Cook scallops, leaving 1-inch of space in-between, for 2 minutes. Flip scallops (they should flip easily, if not they need more cooking time), and cook until golden-brown and sides are opaque, about 2-3 more minutes.
- While scallops are cooking, place butter and honey in a small bowl and heat in the microwave until melted, about 30 seconds. Whisk to combine.
- Drizzle honey butter over scallops and serve with winter squash puree, polenta, grits, or rice.
- Scallops cook quickly so keep an eye on them until they turn golden-brown, and all sides are opaque. You want to avoid overcooking the scallops as this dries them out and makes them extra chewy.
- Be sure to pat the scallops dry before applying the blackening spices. Absorbing any excess moisture will help the blackening rub stick to the scallops and crisp up while cooking.
- Blackened seasoning can be made ahead of time and stored in an airtight container at room temperature. Leftover scallops can be stored in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dinner
- Method: Blackened
- Cuisine: Cajun
Keywords: blackened scallops, blackened scallops with honey butter