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.
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Ant Huges
h-a80@yahoo.comScallops are my favorite seafood. I can't wait to try this recipe.
nikki dearing
dn49@gmail.comI'm not a big fan of seafood, but these scallops look amazing. I might have to give them a try.
Ash Russell
ash-r79@gmail.comThis recipe looks delicious. I'm definitely going to add it to my list of recipes to try.
Jishu Barua
b_j47@gmail.comI've never had blackened scallops before. I'm intrigued by the recipe and I think I'll give it a try.
Md Ajbear
m79@yahoo.comI'm going to try this recipe tonight. I'm excited to see how the scallops turn out.
Towsif Alam
towsif_alam91@hotmail.co.ukI'm allergic to shellfish, so I can't eat these scallops. But they look delicious!
madhia fans
fans22@gmail.comThese scallops were so good, I ate the whole plate myself.
Kishor Kumer
kkishor@gmail.comI'm not sure what I did wrong, but my scallops turned out rubbery. I'll have to try this recipe again.
Artem Tsarevskiy
a.tsarevskiy46@gmail.comThese scallops were a bit pricey, but they were worth every penny. They were cooked perfectly and the blackening spices were amazing.
Wangele Daniel
d.wangele@yahoo.comI'm glad I tried this recipe! The scallops were delicious and the blackening spices gave them a really unique flavor.
James Ashuma
ashuma-j87@gmail.comI followed the recipe exactly, but my scallops didn't come out as blackened as I would have liked.
Lawrence Kwame Mensah
ml76@gmail.comThe scallops were a bit overcooked for my taste, but the flavor was still very good.
RkRajwan Ahmed
ahmed.r@aol.comThese scallops were so easy to make and they turned out so well. I'm definitely going to make them again.
anima artist
anima-a@yahoo.comI'm not usually a fan of scallops, but this recipe changed my mind. The blackening spices really enhance the flavor of the scallops and make them a truly special dish.
Tayshaun ellis
e.t90@gmail.comI've made this recipe several times now and it's always a hit. The scallops are always cooked perfectly and the blackening spices give them a wonderful flavor.
Noemi Catubay
noemi-catubay80@yahoo.comThese scallops were amazing! They had a perfect balance of smoky flavor from the blackening spices and a tender, juicy interior. I served them with a simple lemon butter sauce and they were absolutely delicious.