These easy blackened scallops are packed with flavor.
Making your own spice mixture allows you to control the sodium.
Serve over grits or pasta with a squeeze of lemon for brightness.
Photo: Jennifer Causey
Thoroughly pat scallops dry with a paper towel.
Sprinkle the scallops evenly with the spice mixture.
Heat oil in a large skillet over high heat until hot, but not smoking.
Cook until browned on both sides, about 2 minutes per side.
Reduce heat to medium-high; add butter to the pan.
Cook until the scallops are opaque throughout and charred on the bottom, about 2 minutes more.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
