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
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.
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 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 SCALLOPS
My 7 year old wanted scallops for dinner so here is what we made
Provided by Nick Monfire
Categories Seafood
Time 20m
Number Of Ingredients 10
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.
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