Blackened Broiled Scallops
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.
8 Sizzlefish Scallops
2 tsp Olive Oil
Salt, to taste
Pepper, to taste
Olive Oil, for searing
2 tsp Paprika
2 tsp Cumin
1 tsp Garlic Powder
1 tsp Onion Powder
½ tsp Dried Thyme
½ tsp Dried Oregano
Pinch of Chili Powder
Pinch of Crushed Red Pepper Flakes
Fresh Parsley, coarsely chopped for garnish
Avocado, mashed with fresh lime juice, salt and pepper
Fresh Yellow Peppers, diced small for garnish
Fresh Orange Peppers, diced small for garnish
Fresh Cherry Tomatoes, sliced for garnish
Pat the scallops dry with a paper towel and toss with olive oil, set aside.
In a small bowl, combine the blackened seasoning. Stir well to combine.
Toss the scallops with the blacken seasoning to coat well.
Heat a large skillet over medium-high heat. Add about 2 tablespoons oil to the pan (enough to coat the bottom of the pan) and allow to heat up.
When the oil is hot, place the scallops in the pan. Cook about 2 minutes or until browned. Make sure you don’t move them until they are browned on the first side.
Once browned, flip the scallops. If they stick to the pan, just wait a few more seconds then try again, gently wiggling them side to side to help release them. Allow the scallops to cook 3 minutes on the second side, or until cooked through.
Serve with freshly mashed avocado seasoned with fresh lime juice, salt and pepper. Sprinkle with diced peppers, sliced cherry tomato and freshly chopped parsley.