November 03, 2020
These Blackened Broiled Scallops are perfectly simple and incredibly delicious.
Here at Sizzlefish, our scallops are harvested in the Mid Atlantic harvest area off the coast of Maryland. Our sea scallops are dry pack scallops, meaning they are shucked and then frozen "unprocessed" (not soaked in a water and preservative solution before freezing). This ensures you get only pure, natural, wild scallops. These are large (Under 12 count per lb), packed 4 scallops per package, so that each serving package is 5+ oz. Wild sea scallops are a low-calorie source of protein. Sea scallops also provide a surprisingly high amount of omega-3s, as well as important vitamins & minerals like vitamin B12 (which can help prevent anemia, depression, fatigue and memory problems, selenium (which acts as an antioxidant), and zinc (which helps to maintain a healthy immune system and heal wounds). Think of these scallops as a healthy indulgence.
Now we can get into the good stuff…the recipe. Let’s be honest, scallops can be intimidating to prepare which keeps most of us from enjoying them at home. Getting that perfectly crispy coating isn’t always easy. This recipe is fool proof and absolutely full of flavor. The first thing you need to do is make sure you take out as much moisture as you can before you start preparing your scallops. Simply remove your scallops from the packaging and place them in the refrigerator to thaw completely. Then you will need to gently press them with a paper towel to insure they are completely dry. Now it’s to time cook those sweet morsels of goodness. This recipe for Blackened Broiled Scallops can either be made as a main dish or an appetizer before the main course. Which is what we did here. We served our scallops with a freshly mashed ripe avocado seasoned with a squeeze of fresh lime juice and a little salt and pepper. This was the perfect cool refreshing compliment to the warm spice coating on our sweet succulent scallops.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 2 servings
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