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Blackened Scallops

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  • Author: Kara Lydon
  • Total Time: 10 minutes
  • Yield: 12-20 scallops 1x
  • Diet: Gluten Free

Description

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.

Ingredients

Scale
  • 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

Instructions

  1. In a small mixing bowl, whisk together smoked paprika, onion power, garlic powder, thyme, oregano, cayenne, brown sugar, salt and pepper until combined.
  2. Pat scallops dry, remove side muscles if still attached, and sprinkle blackened seasoning over all sides of scallops.
  3. 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.
  4. 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.
  5. Drizzle honey butter over scallops and serve with winter squash puree, polenta, grits, or rice.

Notes

  1. 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.
  2. 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.
  3. 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

Find it online: https://karalydon.com/recipes/dinner/blackened-scallops/