Blackened Scallops with Horseradish Sauce
On nights I don’t want to cook, we like to take a walk to a local restaurant which is literally 2 short blocks away from my house. It’s the type of restaurant that serves really good French Onion soup, steak tidbits, etc. But I often stick with seafood as a high protein, leaner option. Blackened scallops is usually my go-to, which I love so much I wanted to recreate them at home (they are so easy to make yourself!). The sauce cools the heat from the blackened seasoning, but you can of course reduce the cayenne if you prefer to make them mild.
I always get them with brown rice and sauteed julienned vegetables, which you can easily make yourself with a mandolin, julienne peeler or spiralizer.
How To Make Seared Blackened Scallops
Make sure the scallops are at room temperature before adding the melted butter. To begin you’ll need a cast iron skillet. This recipe starts on the stove then finishes in the oven. In order to get a good sear, your skillet needs to be very hot. Be sure to dry the scallops well before cooking. You can blot with paper towels. If you like your food spicy, increase the cayenne pepper to 3/4 to 1 teaspoon. Once the pan is hot, sear them without moving at least 1 to 2 minutes on each side. Cook until the center is slightly translucent, careful not to overcook. You may want to open your windows, you kitchen will get smokey.
More Scallop Recipes:
Blackened Salmon with Mango Salsa Scallop Tostadas Grilled Scallop Kebabs Seared Scallops with Parmesan Risotto Baked Scallops
