Scallops with Blackened Seasoning

Blackened Scallops with Roasted Brussels Sprouts and Corn — Photo:
Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely

Active Time:

35 mins

Total Time:

45 mins

Yield:

4 servings

Frequently asked questions

What are scallops?

Scallops are a bivalve mollusk, similar to oysters, mussels, and clams. There are two types of scallops: smaller bay scallops and large sea scallops which can grow as big as 2 inches. Both types have a sweet and buttery flavor with a mildly chewy texture.

Can I make blackened scallops in advance?

The scallops are best cooked right before serving, but the blackened seasoning can be made up to 2 weeks in advance and stored in an airtight container at room temperature. The vegetables that are served with the scallops can be chopped and stored in the refrigerator up to 1 day before cooking.

What is blackened seasoning?

Blackened seasoning, also known as blackening seasoning, is a versatile spice blend often made with a combination of paprika, onion powder, garlic powder, cayenne, black pepper, and dried herbs. It has a warm, smoky, and mildly spicy flavor.

What else can I do with blackened seasoning?

Make a double batch of the seasoning, and try it on chicken, shrimp, or pork chops.

Note from the Food & Wine Test Kitchen

Preheat a large cast-iron skillet over high heat until almost smoking before adding the quick-cooking seafood.

Suggested pairing

Chef Saint K.P. recommends serving this dish with the McBride Sisters Collection Sauvignon Blanc. “This crisp, dry wine’s floral and citrus notes make it the perfect choice for a delicate seafood dish of scallops and fresh vegetables,” K.P. says. “The bright acidity also balances the buttery goodness of the fresh corn and enhances the earthiness of the brussels sprouts.” The sweet and briny sea scallops also showcase the wine’s mild mineral finish. K.P. further plays up the subtle herbaceous notes natural to Sauvignon Blanc with the inclusion of dried thyme and oregano. Taken altogether, it’s a crowd-pleasing combination that you’ll want to enjoy over and over again.

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Ingredients

1 tablespoon smoked paprika
2 teaspoons kosher salt, plus more to taste
1 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon black pepper
12 ounces brussels sprouts (about 3 cups), halved lengthwise
1/4 cup grapeseed oil, divided
3 cups fresh corn kernels (from about 4 large ears)
6 tablespoons unsalted butter (3 ounces), divided
1 small red bell pepper, chopped (about 1 cup)
1 small green bell pepper, chopped (about 1 cup)
1/2 cup finely chopped yellow onion
12 large sea scallops (about 1 pound), side muscles removed, patted dry

Directions

Stir together smoked paprika, salt, cayenne pepper, chili powder, garlic powder, thyme, oregano, onion powder, and black pepper in a small bowl. Set blackened seasoning aside.
Preheat oven to 400°F. Toss together brussels sprouts, 2 tablespoons oil, and 1 tablespoon blackened seasoning in a large bowl until well coated. Heat remaining 2 tablespoons oil in a large cast-iron skillet over medium-high. Place brussels sprouts, cut sides down, in skillet. Cook, undisturbed, until lightly charred, about 3 minutes. Transfer skillet to preheated oven; roast until sprouts are crisp-tender, about 5 minutes. Remove skillet from oven. Stir in corn; return to oven, and roast until corn is charred in spots, 5 to 8 minutes. Remove from oven, and transfer mixture to a large bowl; set aside.
Melt 2 tablespoons butter in same skillet over medium. Add red bell pepper, green bell pepper, onion, and 2 teaspoons blackened seasoning; cook, stirring often, until tender, about 5 minutes. Stir in brussels sprouts mixture, and cook, stirring often, until heated through, about 1 minute. Season with salt to taste. Divide mixture evenly among 4 plates. Wipe skillet clean.
Coat flat sides of scallops evenly with remaining blackened seasoning (about 2 tablespoons blackened seasoning). Heat skillet over high until very hot. Add 2 tablespoons butter, and swirl to coat. Add scallops, and cook, undisturbed, until golden brown on 1 side, about 2 minutes. Flip scallops, and add remaining 2 tablespoons butter. Cook, undisturbed, until scallops are golden brown on both sides, about 2 minutes. Add 3 scallops to each plate on top of brussels sprouts mixture. Serve immediately.