Logo   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

  Home   ·   Food Articles   ·   Food Trivia   ·   Today in Food History   ·   Food Timeline   ·   Videos   ·   Recipes   ·   Cooking Tips   ·   Food Quotes   ·   Who's Who   ·   Food Trivia Quizzes   ·   Crosswords   ·   Food Poems   ·   Food Posters   ·   Cookbooks   ·   Recipe Contests   ·   Cooking Schools   ·   Gourmet Tours   ·   Food Festivals  

You are here > Home > Recipes

SEAFOOD RECIPESSCALLOP Recipes >  Blackened Sea Scallops



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


Chef with red wine glass



Our cafe often accompanies its plated Blackened Sea Scallops with steamed fresh kale and a lemon-butter sauce.
Serves 2.


Cajun Seasoning

    • 1 oz. garlic powder
    • 1 oz. ground black pepper
    • 1 oz. granulated onion
    • 1 oz. ground cumin
    • 1½ oz. sweet paprika
    • 1½ oz. sea salt
    • 1/4 oz. cayenne pepper
    • 1/2 oz. dried thyme
    • 1/2 oz. dried oregano
    • 1/4 oz. ground white pepper

Lemon-Butter Sauce

    • Juice from 2 large lemons (about 8 tbsp.)
    • 1/4 cup white wine
    • 1 tbsp. chopped fresh flat leaf (Italian) parsley
    • 3 tbsp. butter, cut into pieces

Blackened Scallops

    • 10 sea scallops
    • 1/2 cup Cajun seasoning
    • 1/4 cup extra-virgin olive oil


For the Cajun Seasoning: In a medium bowl, mix all ingredients well to blend. Store in a glass jar with a tight-fitting lid.

For the Lemon-Butter Sauce: Add lemon juice and white wine to a small saute pan. Cook over medium-high heat until mixture is reduced by a third. Add chopped parsley and butter in pieces. Remove from heat and whisk until butter is completely melted. Set aside.

For the Blackened Scallops: Pull muscle from scallops. Rinse and pat dry.

Dredge scallops in Cajun Seasoning. Add oil to a large saute pan and just as oil reaches the smoke point, add the scallops. Saute each side 2 to 3 minutes or until done to your likeness. Serve with Lemon-Butter Sauce.

    Chef's Notes
    How to Do It ...Sometimes you really need a kitchen scale for more accurate measurement of ingredients. Look for one that is in ounce increments and goes up to 1 pound, with a removable tray or flat surface.




   SCALLOP Recipes    ·    Angel Hair Pasta w/Scallops    ·    Bay Scallops Dijon    ·    Blackened Sea Scallops    ·    Broiled Scallops    ·    Chorizo Baked Sea Scallops    ·    Coquilles Saint Jacques    ·    Cornmeal Crusted Scallops    ·    Cornmeal Scallops, Corn Relish    ·    Elgantly Spirited Scallops    ·    Fried Scallops    ·    Ginger Scallops    ·    Grilled Scallops with Horseradish    ·    Maple Broiled Scallops    ·    Pan Seared Scallops, Corn Hash    ·    Peachy Scallops    ·    Potato Encrusted Scallops    ·    Queenies in Batter    ·    Sauteed Scallops with Fettuccine    ·    Sauteed Scallops with Pernod    ·    Scallops Bonne Femme    ·    Scallops with Coconut Sauce    ·    Scallops with Chorizo & Arugula    ·    Scallops & Fried Celery    ·    Scallop Kabobs    ·    Scallops Provencale    ·    Scallops, Spicy Papaya Sauce    ·    Scallop Spinach & Tomato Saute    ·    Scallop Stir Fry    ·    Scallop Stuffed Sweet Onion    ·    Scallop & Vegetable Packets    ·    Sea Scallops with Gruyere Sauce    ·    Sea Scallops Brochette w/Pernod    ·    Seared Scallops w/Carrot Fritters    ·    Seared Scallops, Capers, Raisins    ·    Stir Grilled Scallops    ·    Thyme Seared Scallops w/Salad   

  Home   ·   About & Contact   ·   Recipe Index   ·   Kitchen Tips   ·   Cooking Contests   ·   Other Links  

Please feel free to link to any pages of from your website.

For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015 James T. Ehler and unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.





Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.