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
roasted jalapeno seeds removed
roasted yellow bell pepper seeds removed
diver scallops
1 Tbsp
lake mohawk cajun seasoning or your own brand
1 Tbsp
olive oil


1In 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.
2Pat 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).
3Roll 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.
4Place 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.

About Blackened Scallops

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