These quick seared Blackened Sea Scallops are coated in a homemade blend of blackened seasoning, then cooked in a cast iron skillet served with a creamy horseradish sauce.

Blackened Scallops with Horseradish Sauce

On nights I don’t want to cook, we like to take a walk to a local restaurant which is literally 2 short blocks away from my house. It’s the type of restaurant that serves really good French Onion soup, steak tidbits, etc. But I often stick with seafood as a high protein, leaner option. Blackened scallops is usually my go-to, which I love so much I wanted to recreate them at home (they are so easy to make yourself!). The sauce cools the heat from the blackened seasoning, but you can of course reduce the cayenne if you prefer to make them mild.

I always get them with brown rice and sauteed julienned vegetables, which you can easily make yourself with a mandolin, julienne peeler or spiralizer.

How To Make Seared Blackened Scallops

• Make sure the scallops are at room temperature before adding the melted butter.
• To begin you’ll need a cast iron skillet. This recipe starts on the stove then finishes in the oven. In order to get a good sear, your skillet needs to be very hot.
• Be sure to dry the scallops well before cooking. You can blot with paper towels.
• If you like your food spicy, increase the cayenne pepper to 3/4 to 1 teaspoon.
• Once the pan is hot, sear them without moving at least 1 to 2 minutes on each side. Cook until the center is slightly translucent, careful not to overcook.
• You may want to open your windows, you kitchen will get smokey.

Blackened Scallops with Horseradish Sauce

These quick seared Blackened Sea Scallops are coated in a homemade blend of blackened seasoning, then cooked in a cast iron skillet served with a creamy horseradish sauce.

Ingredients:

• 1 tablespoon paprika
• 1/2 teaspoon cayenne (or more to taste)
• 1- 1/4 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 3/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 1 tablespoons butter
• 16 large sea scallops (20 ounces) room temperature

Horseradish Cream

• 1/4 cup reduced fat sour cream
• 1 tablespoon prepared grated horseradish
• 1 tablespoon water
• 1/4 teaspoon Dijon mustard
• 1/8 teaspoon kosher salt
• black pepper, to taste

Directions:

1. Preheat the oven to 350F.
2. In a small bowl combine the horseradish cream ingredients and set aside.
3. In another small bowl, add the paprika, cayenne, thyme, oregano, salt, black pepper and mix to blend. Coat the scallops on all sides with the spices.
4. Heat a large heavy-bottomed pan or cast iron skillet over medium heat, and melt the butter.
5. When very hot add the scallops and saute 1 minutes on each side.
6. Transfer to the oven to finish cooking 4 to 5 minutes, or until the scallops are just cooked through and just opaque in the middle. (warning, you may want to open your windows, you kitchen will get smokey.) Serve with sauce.

Nutrition Information

Yield: 4 servings, Serving Size: 4 scallops, 1 1/2 tbsp sauce

• Amount Per Serving:
• Freestyle Points: 2
• Points +: 4
• Calories: 184 calories
• Total Fat: 6g
• Saturated Fat: 3g
• Cholesterol: 60mg
• Sodium: 400mg
• Carbohydrates: 6.5g
• Fiber: 1g
• Sugar: 0.5g
• Protein: 25g

All images and text ©Gina Homolka for Skinnytaste