Blackened Scallops With Cajun Butter Food
BLACKENED SCALLOPS WITH CAJUN BUTTER
A simple yet elegant dish with the perfect cooking technique for scallops
Provided by Cheri Renee
Categories Appetizer Main Course
Time 15m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 190 kcal, ServingSize 1 serving
CAJUN BROWN BUTTER SCALLOPS
These scallops are packed with mouthwatering cajun flavors that are guaranteed to satisfy. Say goodbye to bland scallops, and hello to these scallops that have quite the amp in flavor!
Provided by Julie Chiou
Categories Main Course
Time 20m
Number Of Ingredients 7
Steps:
- Season the scallops on both sides with salt and one side with the Cajun seasoning.
- Heat the avocado oil in a large skillet over medium-high heat. Once hot, add the scallops to the pan, spice-side down.
- Cook until browned, about 3 minutes. Flip and cook another minute until cooked through. until just cooked through. Remove the scallops from the pan and set aside.
- Add the lime juice to the skillet scraping up any bits leftover on the bottom of the pan. Add in the butter and whisk until combined. Pour the sauce over the scallops.
- Serve the scallops with rice and mango relish.
Nutrition Facts : ServingSize 1 serving, Calories 367 kcal, Carbohydrate 8 g, Protein 28 g, Fat 24 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 54 mg, Sodium 2143 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 19 g
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.
CAJUN-STYLE BLACKENED HALIBUT
Steps:
- Preheat oven to 400°F. Mix first 7 ingredients in small bowl. Place fillets on baking sheet. Brush on both sides with 1 tablespoon oil. Sprinkle top of each with seasoning.
- Heat heavy large skillet (preferably cast-iron) over high heat until very hot. Add remaining 1 tablespoon oil; swirl to coat. Place fillets, seasoned side down, in skillet. Cook until very brown on bottom, 1 minute. Return fillets, browned side up, to baking sheet. Place in oven; bake until just opaque in center, about 8 minutes. Top each with 1 teaspoon butter.
DORIE'S LORI BLACKENED SCALLOPS
I haven't blackened for years and Lori had asked about doing it on a propane grill. And yes you can!!! You can use this as a guide line.
Provided by Rita1652
Categories Summer
Time 19m
Yield 4 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 201.9, Fat 12.4, SaturatedFat 7.4, Cholesterol 68, Sodium 264.8, Carbohydrate 2.7, Protein 19.2
BLACKENED SCALLOPS OVER ANGEL HAIR PASTA
A potently spicy seafood dish that will meet the expectations of any spicy seafood lover. Warning! As written, this recipe is too pepper-hot for many. Reduce pepper amounts unless you like it very spicy!
Provided by Divinity Turley
Categories Seafood Shellfish Scallops
Time 3h45m
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 331.3 calories, Carbohydrate 38.4 g, Cholesterol 55.8 mg, Fat 8.6 g, Fiber 3.1 g, Protein 26.1 g, SaturatedFat 2.8 g, Sodium 652.1 mg, Sugar 2.5 g
BLACKENED SCALLOPS
Make and share this Blackened Scallops recipe from Food.com.
Provided by daisygrl64
Categories Peppers
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 157.8, Fat 4.5, SaturatedFat 0.6, Cholesterol 37.5, Sodium 186.1, Carbohydrate 9.1, Fiber 1.5, Sugar 0.8, Protein 20.2
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