Blackened Scallops | Kara Lydon

Ready in just 10 minutes, these blackened scallops are pan-seared and full of spicy flavor. Accompanied by sweet honey butter, these scallops are delicious served over pumpkin puree, polenta or rice.

Because I love this recipe

These blackened scallops make a delicious meal any day of the week. They’re ready in just 10 minutes and bursting with flavor from the tangy spice rub and honey butter.

Browning food involves coating it with a special spice blend that often includes spices and herbs such as smoked paprika, cayenne, garlic powder, thyme and oregano. The rub turns a very dark brown or almost black color when cooked, contributing to a bold flavor and somewhat crunchy texture.

I love making my own blackening spice mix because it’s so easy to make with spices you probably already have on hand, and you can adjust the spice level to your liking.

This tangy spice rub is smoky, a little spicy, and perfectly balanced with the sweetness of the honey butter.

I like to serve Blackened Scallops over mashed pumpkin, polenta, or rice, but the options are endless!

Oh, and did I mention these scallops are ready in just 10 minutes?! Yes please!

Materials you will need

Notes on ingredients

scallops: Scallops have a sweet and buttery flavor with a mildly chewy and tender texture. It is a type of mollusk, similar to clams, mussels and oysters. The scallops are high in protein, low in fat and provides several vitamins and minerals such as zinc, selenium, B12, copper and omega-3 fatty acids.

smoked paprika: it gives a smoky, woody flavor with hints of both spice and sweetness

Cayenne pepper: adds some heat! You can add more or less depending on the spices you prefer

garlic and onion powder: add layers of flavor to the spice mix

thyme: This aromatic herb offers a subtle minty, sweet and peppery flavor

oregano: gives a bold and spicy taste

Brown sugar: it provides a subtle sweetness that helps balance the spice level

salt and pepper: necessary flavor enhancers

olive oil: used to cover the pan and sear the scallops

butter: aromatic flavor enhancer that acts as a base for honey butter

honey: it lends a bit of sweetness to the honey butter that perfectly balances the tangy spices

Equipment you will need (affiliate links – if you make a purchase I get a small commission)

Non-stick or cast iron pan

Mixing bowl

How to make blackened scallops

1. Combine the spices. Whisk together the smoked paprika, onion, garlic powder, thyme, oregano, cayenne, brown sugar, salt, and pepper in a small bowl.
2. Dry and scrub the scallops. Pat scallops dry, remove flank muscles if still attached and sprinkle blackened seasoning all over scallops.
3. Cook scallops. Heat the olive oil in a nonstick skillet or cast iron skillet over medium-high heat and cook the scallops, leaving 1 inch of space between them, for 2 minutes. Flip the scallops and cook until golden brown and the sides are opaque, about 2-3 minutes more.
4. Prepare honey butter. Place the butter and honey in a small bowl and heat in the microwave until melted, about 30 seconds, then stir to combine.
5. Serving. Serve seared scallops over winter squash puree, polenta, grits or rice and drizzle with honey butter.

Expert advice

Scallops cook quickly so keep an eye on them until they are golden brown and all sides are opaque. You want to avoid overcooking the scallops as this dries them out and makes them chewier.

Be sure to dry the scallops before applying the tanning spices. Absorbing any excess moisture will help the tannic rub stick to the scallops and crisp them up during cooking.

Recipe FAQs

What to serve with blackened scallops?

Blackened scallops are quite versatile and go well with a variety of sides. I like to serve them with winter squash puree, mash, polenta, buckwheat, risotto or rice. Any of these would be a great choice to enjoy the delicious honey butter sauce.

What’s the secret to cooking scallops?

Scallops should be cooked quickly over medium-high heat. I usually place the scallops about 1 inch apart and cook undisturbed for about 2 minutes. After that, they should be flipped easily (if not they need more cooking time) and cook for another 2-3 minutes until they are golden brown and the sides are opaque. Be careful not to overcook them as they will dry out and become very chewy.

Can I make blackened scallops in advance?

Scallops are best cooked just before serving, and since they cook so quickly, they make a great meal any day of the week. Blackened seasoning can be made ahead and stored in an airtight container at room temperature.

Sometimes I like to make a larger batch of blackened seasonings to have on hand and use on chicken or fish when we’re craving that bold flavor.

Storage and Preparation

Leftover blackened scallops can be stored in an airtight container in the refrigerator for up to 3 days.

Blackened seasoning can be made ahead and stored in an airtight container at room temperature.

Recipes that pair well

Butternut Squash Instant Pot Risotto

Fried garlic bread

Holiday Shaved Brussels Sprouts Salad with Pomegranate

Vegetarian rice pilaf

For more blackened food inspiration, check out my other recipes below!

Tanned Mahi Mahi

Blackened corn

Blackened Salmon Tacos with Corn Avocado Salsa

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