Pan-seared scallops made with blackened spices and garlic butter served over rice. A quick 15-minute flavorful meal for any day of the week!
I ADORE SCALLOPS. Well, I actually love all types of seafood. When I polled my Instagram audience a few weeks ago, I was happy to see requests for more seafood recipes.
You guys are my people!
I could honestly have seafood all day, every day. Seafood dinners are easy to make and, when seasoned correctly, TASTE SO GOOD! Ok, first things first, let’s talk seasoning.
What is blackened seasoning?
In essence, blackened seasoning is really Cajun seasoning. Blackened is more of a cooking method in conjunction with the seasoning. When you make blackened seafood, you first season the fish with the spice blend, melt butter on a hot pan, and sear on both sides until you achieve a delicious crust.
A simple blackened seasoning is usually made up of smoked paprika, cayenne pepper, brown sugar, thyme, oregano, salt + pepper. Some blends don’t have sugar but I find that adding sugar helps to caramelize the scallops with a perfect crust. YUM.
This spice blend is smoky, a little spicy, and overall perfectly balanced.
How To Pan Sear Scallops
- First things first, you want to make sure you are using a large skillet to make scallops. It’s important that the scallops not touch so they can sear evenly on the pan.
- Next, you want to make sure to sear the scallops for 1-2 minutes on each side, undisturbed. That’s how they get the perfect crust!
- Lastly, you want to pour the garlic butter on top of the scallops towards the end of cooking so the garlic doesn’t burn too fast and the butter is not too browned. The scallops are done when they’re opaque and have browned.
What To Serve with Pan-Seared Scallops
Personally, I love serving it with white rice because all that melted garlic butter goodness gets all soaked. SIGHHHH.
It makes for the best easy dinner! Then again, I love rice so much that I’d probably pair it with every meal. My Cuban roots are showing.
Can’t wait for you guys to make this dish!
- 1 1/2 teaspoons smoked paprika
- 1/4 teaspoon cayenne pepper, or more to taste
- 1/2 teaspoon brown sugar
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- Salt and pepper to taste, (Start with 1/4 teaspoon then taste and adjust as needed)
- 3 tablespoons unsalted butter, melted
- 4 cloves garlic, mashed into a paste
- 2 tablespoons vegetable oil, or another oil with a high smoke point
- 1 pound large scallops, patted dry
- Chopped parsley or cilantro for garnish
- Parmesan risotto
- Fluffy white rice
- In a bowl, combine the smoked paprika, cayenne pepper, brown sugar, thyme, oregano, salt + pepper to taste. Generously season scallops with the spice mix. Set aside.
- In another bowl, mix together the butter and garlic paste. Set aside.
- In a large skillet, heat oil over medium-high heat. Making sure the scallops don't touch (they should be about 1-inch apart from each other on the pan), sear the scallops for 1-2 minutes, undisturbed.
- Pour the garlic butter on top of the scallops. Flip the scallops then cook for another 1-2 minutes, undisturbed. The scallops are done when they're opaque and have browned.
- Remove from the heat and transfer to a plate. Serve with a simple salad, rice, or risotto. Enjoy!