Best 3 Blackened Sea Scallops Recipes

When it comes to succulent and flavorful seafood dishes, blackened sea scallops stand out as a culinary delight. Their distinctive charred exterior and tender, juicy interior create a symphony of flavors that tantalize the taste buds. Whether you're a novice cook looking to impress your dinner guests or a seasoned chef seeking new culinary adventures, this comprehensive guide will lead you through the process of creating the perfect blackened sea scallop dish. From selecting the freshest scallops to mastering the art of searing them to perfection, we'll provide you with invaluable tips and techniques to ensure your blackened sea scallops turn out exceptional.

Let's cook with our recipes!

BLACKENED SEA SCALLOPS

Blackened Sea Scallops image

Categories Side Dinner Scallop

Yield serves 4

Number Of Ingredients 29

Ingredients

4 ripe plum tomatoes, roasted (see page 108), halved, seeded, and diced
1/2 small red onion, thinly sliced
2 green onions, green part only, thinly sliced, plus more for garnish
3 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
Kosher salt and freshly ground black pepper
Sea Scallops
3 tablespoons smoked sweet Spanish paprika
1 tablespoon ground ancho chile
1 tablespoon ground pasilla chile
1 teaspoon freshly ground white pepper
1 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon celery salt
20 U-10 sea scallops, muscle removed
1/4 cup canola oil
Kosher salt
Green Onion Vinaigrette (recipe follows)
GREEN ONION VINAIGRETTE
1/4 cup white wine vinegar
1 small shallot, chopped
2 tablespoons mayonnaise
1 tablespoon honey
6 green onions, green part only, chopped
Kosher salt and freshly ground black pepper
(makes about 2/3 cup)

Steps:

To make the tomato relish, put the tomatoes, red onion, green onions, vinegar, and olive oil in a medium bowl and mix gently to combine. Season with salt and pepper.
To cook the sea scallops, combine the paprika, ancho and pasilla powders, white and black pepper, thyme, oregano, onion and garlic powders, and celery salt in a medium shallow bowl.
Heat a large cast-iron pan over high heat until it begins to smoke. Brush the scallops on both sides with the oil and season with salt. Dredge one side of each scallop in the spice rub and put the scallops in the pan spice side down. Cook until browned and a crust has formed, 1 1/2 to 2 minutes. Turn the scallops over and continue to cook until just cooked through, 2 to 3 minutes longer.
Divide the scallops among 4 large dinner plates, top each scallop with some of the tomato relish, drizzle with the vinaigrette, and sprinkle some green onion on top.
GREEN ONION VINAIGRETTE
Combine the vinegar, 1/4 cup water, the shallot, mayonnaise, and honey in a blender and blend until combined. Add the green onions and blend until smooth. Season with salt and pepper. The vinaigrette can be prepared 4 hours in advance and stored covered in the refrigerator. Bring to room temperature before serving.

BLACKENED SEA SCALLOPS RECIPE - (4.5/5)

Blackened Sea Scallops Recipe - (4.5/5) image

Provided by tammy1365

Number Of Ingredients 12

Ingredients

1 1 1 T sweet paprika
2 2 2 t dry mustard
2 2 2 t brown sugar
2 2 2 t kosher salt
1 1 1 t celery seed
1 1 1 t dried thyme
1 1 1 t dried oregano
1 1 1 t pepper
1 1 1 t white pepper
1 1 1 t cayenne
12 12 12 sea scallops
2 2 2 T vegetable oil

Steps:

Combine, coat, sear in a cast iron skillet.

BLACKENED SEA SCALLOPS

Blackened Sea Scallops image

Provided by Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

20 ounces sea scallops
Cajun spice mix, recipe follows
1/4 cup vegetable oil
1/4 cup kosher salt
1/4 cup cayenne powder
1/4 cup paprika
1/4 cup garlic granules
1/4 cup black pepper
2 tablespoons onion granules
2 tablespoons dried oregano
2 tablespoons dried thyme

Steps:

Preheat oven to 350 degrees F.
Heat a skillet over high heat. Dredge scallops in spices and saute on both sides. Finish the cooking in the oven, for about 4 or 5 minutes.
It is also wise to have all your windows open, and all your smoke alarms disconnected, considering the amount of smoke that this wonderful dish produces.
Mix well. Store in glass or plastic container with lid.

Tips:

Use fresh sea scallops. Fresh scallops have a sweet, briny flavor and a firm, slightly chewy texture. Avoid using frozen scallops, as they can be tough and flavorless.
Sear the scallops in a hot skillet. This will help to create a nice crust on the outside of the scallops while leaving the inside tender and juicy. Be sure to use a heavy-bottomed skillet so that the scallops don't stick.
Don't overcrowd the skillet. If you overcrowd the skillet, the scallops will not cook evenly. Cook the scallops in batches if necessary.
Season the scallops liberally. Blackened scallops are typically seasoned with a variety of spices, such as paprika, garlic powder, onion powder, and cayenne pepper. You can also add other spices to your taste, such as cumin, chili powder, or thyme.
Serve the scallops immediately. Blackened scallops are best served hot off the grill or skillet. You can serve them with a variety of sides, such as rice, pasta, or vegetables.

Conclusion:

Blackened scallops are a delicious and easy-to-make seafood dish. They are perfect for a quick weeknight meal or for a special occasion. With a little practice, you can easily master the art of blackening scallops and impress your friends and family with your culinary skills. So next time you're looking for a delicious and elegant seafood dish, give blackened scallops a try!