Ready in just 10 minutes, these delightful blackened scallops are pan-seared and bursting with spicy flavor. Topped with a luscious honey butter, these scallops are a perfect match for squash puree, polenta, and rice.
What makes this recipe so great is that it’s quick and easy to prepare, taking only 10 minutes to cook. The blackening spice rub and honey butter infuse the scallops with rich flavors. Blackening involves using a special spice blend that includes smoked paprika, cayenne, garlic powder, thyme, and oregano, giving the scallops a bold, almost black color and a deliciously crisp texture.
I particularly love making my own blackening spice blend because it’s customizable and adds a smoky, slightly spicy flavor that pairs perfectly with the sweetness of the honey butter. The options for serving Blackened Scallops are endless, from squash puree to polenta or rice. And did I mention they’re ready in just 10 minutes?
Ingredients:
– 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 powder, garlic powder, thyme, oregano, cayenne, brown sugar, salt, and pepper until well combined.
2. Pat scallops dry, remove any side muscles, and sprinkle the blackened seasoning over all sides of the scallops.
3. In a nonstick sauté pan, heat 1 tablespoon of olive oil over medium-high heat and cook the scallops for 2 minutes on each side, until they turn golden-brown and the sides are opaque.
4. While the scallops are cooking, melt the butter and honey together in a small bowl in the microwave for about 30 seconds. Whisk to combine.
5. Drizzle the honey butter over the cooked scallops and serve with your choice of sides.
Expert Tips:
– Keep a close eye on the scallops while cooking to avoid overcooking and drying them out.
– Pat the scallops dry before applying the blackening spices to ensure they crisp up while cooking.
Blackened Scallops can be served with a variety of sides such as winter squash puree, mashed potatoes, polenta, grits, risotto, or rice. The blackening spice blend can be made in advance and stored at room temperature for future use. Leftover scallops can be refrigerated for up to 3 days.
If you’re a fan of blackened food, be sure to try out my other recipes, such as Blackened Mahi Mahi, Blackened Corn, and Blackened Salmon Tacos with Corn Avocado Salsa. And if you make this recipe, don’t forget to tag me on Instagram @karalydonrd and share your creation with your followers!
