Blackened Scallops

Nick Monfire


My 7 year old wanted scallops for dinner so here is what we made


★★★★★ 1 vote

10 Min
10 Min


  • 1/4 c
    base mayo
  • 1 tsp
    horseradish mustard
  • 1 tsp
    lemon juice
  • 1/4 tsp
    worcestershire sauce
  • 1/4 tsp
    lake mohawk cajun seasoning or your own brand
  • 1/2
    roasted jalapeno seeds removed
  • 1/2
    roasted yellow bell pepper seeds removed
  • 10
    diver scallops
  • 1 Tbsp
    lake mohawk cajun seasoning or your own brand
  • 1 Tbsp
    olive oil

How to Make Blackened Scallops


  1. In a food processor combine the mayo,mustard,lemon juice,worcestershire sauce, 1/4 tsp. Cajun seasoning,jalapeno and yellow bell pepper and puree until smooth. Refrigerate.
  2. Pat dry the scallops and set aside. In a small bowl add the 2 TBS Cajun seasoning. In a medium skillet add the 2 TBS olive oil and place on a medium heat. Allow temperature to come up (about 2 minutes).
  3. Roll each scallop in the seasoning and place in the skillet and fry for 1 minute and turn over and repeat. Remove scallops to a plate with a paper towel.
  4. Place 5 scallops on each serving plate and drizzle with the remoulade.
  5. * you can roast the jalapeno and yellow pepper stovetop simply by placing on a direct flame and using a tongs turn 1/4 turn every 1-2 minutes or until blackened. Place peppers in a bowl and cover for 5 minutes. Use a spoon and gently scrape blackened skin off onto a paper towel. Slice peppers and remove seeds.

Printable Recipe Card

About Blackened Scallops

Course/Dish: Other Main Dishes, Seafood
Other Tags: Quick & Easy, Healthy
Hashtags: #spicy, #Seafood, #cajun

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