Blackened Scallops Food

BLACKENED SCALLOPS WITH CAJUN BUTTER

Steps:

• Rinse the sea scallops and check the sides to see if the side muscle is still attached. If so, peel it away to remove it. (Picture example in post above).
• Pat the scallops dry very well with paper towels.
• In a small pan over medium heat combine the butter and 1 tsp of the blackening/ cajun seasoning. Stir until melted and simmer for 2 minutes. Set aside.
• Put the flour in a bowl. Toss each scallop in the flour mixture to coat evenly. Shake off excess flour so it's just a thin coating.
• Season the flour coated scallops with the remaining Tbsp of blackening/ cajun seasoning.
• Set a large skillet over high heat. Once it's very hot add the oil. Place each scallop in the skillet, not touching. Flip after 30-45 seconds and cook 30-45 more seconds.
• Remove from the skillet and drizzle each with the cajun butter.Note: We ate these by themselves, but if serving with rice, bread, or pasta I recommend doubling the cajun butter to have more to drizzle over top.

SEARED SCALLOPS

Steps:

• Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
• Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.

BLACKENED SCALLOPS

Steps:

• 1. In a food processor combine the mayo,mustard,lemon juice,worcestershire sauce, 1/4 tsp. Cajun seasoning,jalapeno and yellow bell pepper and puree until smooth. Refrigerate.
• 2. Pat dry the scallops and set aside. In a small bowl add the 2 TBS Cajun seasoning. In a medium skillet add the 2 TBS olive oil and place on a medium heat. Allow temperature to come up (about 2 minutes).
• 3. Roll each scallop in the seasoning and place in the skillet and fry for 1 minute and turn over and repeat. Remove scallops to a plate with a paper towel.
• 4. Place 5 scallops on each serving plate and drizzle with the remoulade.
• 5. * you can roast the jalapeno and yellow pepper stovetop simply by placing on a direct flame and using a tongs turn 1/4 turn every 1-2 minutes or until blackened. Place peppers in a bowl and cover for 5 minutes. Use a spoon and gently scrape blackened skin off onto a paper towel. Slice peppers and remove seeds.

BLACKENED SCALLOPS

Steps:

• mix spices and herbs, (except salt) with oil in small bowl, set aside.
• heat cast iron pan over high heat. when hot, add spice mixture to pan and cook 1 minute, stirring constantly.
• add peppers and shallot mix and cook 2 min over high heat.
• add scallops. mix well and cook 3 minutes over high heat. stir once during cooking and season with salt.
• serve over hot pasta. if desired sprinkle with lemon juice.

DORIE'S LORI BLACKENED SCALLOPS

Steps:

• On your stove heat a cast iron pan to very hot. I find when the smoke alarm goes off it hot to go!
• Heat grill to high.
• Dredge your scallops in blacken season.
• Place pan on hot grill.
• Place butter on the blacking skillet.
• Sear on both sides. About 1-2 minutes a side.

BLACKENED SCALLOPS OVER ANGEL HAIR PASTA

Steps:

• Mix black pepper, white pepper, salt, mustard, cayenne pepper, garlic powder, and thyme together. Dredge scallops in blackening spices.
• Melt 1/2 of the butter in a skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Add mushrooms and cook until just tender, 4 to 5 minutes. Transfer to a plate, cover, and set aside.
• Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes.
• Meanwhile, melt remaining butter in the same skillet over medium heat. Add scallops in a single layer and sear until browned on the outsides and opaque in the centers, 3 to 4 minutes per side. Cover and set aside.
• Drain pasta and place in a bowl. Drizzle with olive oil. Add the mushroom mixture and tomato. Serve pasta in individual bowls; place scallops on top and drizzle with lemon juice.

BLACKENED SEA SCALLOPS

Steps:

• To make the tomato relish, put the tomatoes, red onion, green onions, vinegar, and olive oil in a medium bowl and mix gently to combine. Season with salt and pepper.
• To cook the sea scallops, combine the paprika, ancho and pasilla powders, white and black pepper, thyme, oregano, onion and garlic powders, and celery salt in a medium shallow bowl.
• Heat a large cast-iron pan over high heat until it begins to smoke. Brush the scallops on both sides with the oil and season with salt. Dredge one side of each scallop in the spice rub and put the scallops in the pan spice side down. Cook until browned and a crust has formed, 1 1/2 to 2 minutes. Turn the scallops over and continue to cook until just cooked through, 2 to 3 minutes longer.
• Divide the scallops among 4 large dinner plates, top each scallop with some of the tomato relish, drizzle with the vinaigrette, and sprinkle some green onion on top.
• GREEN ONION VINAIGRETTE
• Combine the vinegar, 1/4 cup water, the shallot, mayonnaise, and honey in a blender and blend until combined. Add the green onions and blend until smooth. Season with salt and pepper. The vinaigrette can be prepared 4 hours in advance and stored covered in the refrigerator. Bring to room temperature before serving.

BLACKENED SEA SCALLOPS

Steps:

• Preheat oven to 350 degrees F.
• Heat a skillet over high heat. Dredge scallops in spices and saute on both sides. Finish the cooking in the oven, for about 4 or 5 minutes.
• It is also wise to have all your windows open, and all your smoke alarms disconnected, considering the amount of smoke that this wonderful dish produces.
• Mix well. Store in glass or plastic container with lid.