Ready in only 10 minutes, these blackened scallops are pan-seared and stuffed with spicy flavor. Topped off with a sweet honey butter, these scallops are delicious served over squash puree, polenta, or rice.
Why I Love This Recipe
These blackened scallops make for a delicious meal any day of the week. They’re ready in only 10 minutes and are loaded with flavor from the blackening spice rub and honey butter.
Blackening food involves coating it with a special spice mix that usually includes spices and herbs like smoked paprika, cayenne, garlic powder, thyme and oregano. The rub takes on a really dark brown or almost black color when cooked, contributing to a daring flavor and somewhat crisp texture.
I really like making my very own blackening spice mix since it’s really easy to do with spices you likely have already got readily available, plus you may adjust the spice level to your liking.
This blackening spice rub is smoky, a little bit spicy, and perfectly balanced with the sweetness from the honey butter.
I prefer to serve Blackened Scallops over squash puree, polenta, or rice but the choices are infinite!
Oh, and did I mention these scallops are ready in only 10 minutes?! Yes, please!
Ingredients You’ll Need
Notes on Ingredients
scallops: scallops have a sweet and buttery flavor with a mildly chewy and tender texture. They’re a kind of mollusk, just like clams, mussels, and oysters. Scallops are high in protein, low in fat, and supply several vitamins and minerals like zinc, selenium, B12, copper and omega-3 fatty acids.
smoked paprika: gives a smoky, woodsy flavor with hints of each spice and sweetness
cayenne pepper: adds some heat! You’ll be able to add roughly depending in your spice preference
garlic and onion powder: add layers of flavor to the spice mix
thyme: this fragrant herb provides a subtle minty, sweet, and peppery flavor
oregano: gives a daring and pungent flavor
brown sugar: provides a subtle sweetness to assist balance out the spice level
salt and pepper: essential flavor enhancers
olive oil: used to coat the pan and sear the scallops
butter: fragrant flavor enhancer that acts as the bottom for the honey butter
honey: contributes some sweetness to the honey butter which balances out the blackening spices perfectly
Equipment You’ll Need (affiliate links – if you happen to make a purchase order I receive a small commission)
Nonstick or forged iron pan
Mixing bowl
Tips on how to Make Blackened Scallops
- Mix spices. Whisk together smoked paprika, onion power, garlic powder, thyme, oregano, cayenne, brown sugar, salt and pepper in a small mixing bowl.
- Dry and coat scallops. Pat scallops dry, remove side muscles if still attached, and sprinkle blackened seasoning over all sides of scallops.
- Cook scallops. Heat olive oil in nonstick sauté pan or cast-iron skillet over medium high heat and cook scallops, leaving 1-inch of space in-between, for two minutes. Flip scallops and cook until golden-brown and sides are opaque, about 2-3 more minutes.
- Prepare honey butter. Place butter and honey in a small bowl and warmth within the microwave until melted, about 30 seconds, then whisk to mix.
- Serve. Serve blackened scallops over winter squash puree, polenta, grits, or rice and drizzle honey butter on top.
Expert Suggestions
Scallops cook quickly so regulate them until they turn golden-brown, and all sides are opaque. You would like to avoid overcooking the scallops as this dries them out and makes them extra chewy.
You’ll want to pat the scallops dry before applying the blackening spices. Absorbing any excess moisture will help the blackening rub persist with the scallops and crisp up while cooking.
Recipe FAQs
What to serve with blackened scallops?
Blackened Scallops are pretty versatile and go well with quite a lot of sides. I prefer to serve them with winter squash puree, mashed potatoes, polenta, grits, risotto or rice. Any of those could be an awesome option to take in the delicious honey butter sauce.
What’s the secret to cooking scallops?
Scallops ought to be cooked quickly at a medium to high heat. I typically place the scallops about 1 inch apart and cook them undisturbed for about 2 minutes. After that, they need to flip easily (if not they need more cooking time) and cook an extra 2-3 minutes until golden-brown and the perimeters are opaque. Watch out to not overcook them as they are going to dry out and change into extra chewy.
Can I make blackened scallops upfront?
Scallops are best cooked right before serving and since they cook so quickly, they make an awesome meal any day of the week. The blackened seasoning could be made ahead of time though and stored in an airtight container at room temperature.
Sometimes I prefer to make a much bigger batch of blackened seasoning to have readily available and use on chicken or fish after we’re craving that daring flavor.
Storage and Preparation
Blackened Scallops leftovers could be stored in an airtight container within the refrigerator for as much as 3 days.
The blackened seasoning could be made ahead of time and stored in an airtight container at room temperature.
Recipes That Pair Well
Fast Pot Butternut Squash Risotto
Air Fryer Garlic Bread
Holiday Shaved Brussels Sprout Salad with Pomegranate
Vegetarian Rice Pilaf
For more blackened food inspiration, take a look at my other recipes below!
Blackened Mahi Mahi
Blackened Corn
Blackened Salmon Tacos with Corn Avocado Salsa
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Description
Ready in only 10 minutes, these blackened scallops are pan-seared and stuffed with spicy flavor. Topped off with a sweet honey butter, serve over squash puree, polenta, or rice.
- 2 1/2 teaspoons smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1/2 tablespoon brown sugar
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 lb scallops
- 2 tablespoons olive oil, divided
- 3 tablespoons salted butter
- 1 tablespoon honey
- In a small mixing bowl, whisk together smoked paprika, onion power, garlic powder, thyme, oregano, cayenne, brown sugar, salt and pepper until combined.
- Pat scallops dry, remove side muscles if still attached, and sprinkle blackened seasoning over all sides of scallops.
- Working in two batches, heat 1 tablespoon olive oil in nonstick sauté pan over medium-high heat. Cook scallops, leaving 1-inch of space in-between, for two minutes. Flip scallops (they need to flip easily, if not they need more cooking time), and cook until golden-brown and sides are opaque, about 2-3 more minutes.
- While scallops are cooking, place butter and honey in a small bowl and warmth within the microwave until melted, about 30 seconds. Whisk to mix.
- Drizzle honey butter over scallops and serve with winter squash puree, polenta, grits, or rice.
Notes
- Scallops cook quickly so regulate them until they turn golden-brown, and all sides are opaque. You would like to avoid overcooking the scallops as this dries them out and makes them extra chewy.
- You’ll want to pat the scallops dry before applying the blackening spices. Absorbing any excess moisture will help the blackening rub persist with the scallops and crisp up while cooking.
- Blackened seasoning could be made ahead of time and stored in an airtight container at room temperature. Leftover scallops could be stored within the refrigerator for as much as 3 days.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dinner
- Method: Blackened
- Cuisine: Cajun
Keywords: blackened scallops, blackened scallops with honey butter