Blackened Scallops with Cajun Butter
Appetizers,  Meals

Blackened Scallops with Cajun Butter

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I was instantly thrilled when my dad came over to make Blackened Scallops with Cajun Butter with me!

Scallops are something I consider to be a big treat.

Like if I’m making scallops I feel extra special like it’s my birthday or something.

Happy girl right here getting to spend time with my dad AND indulge in some delicious pan seared blackened scallops with buttery goodness!

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How to make Blackened Scallops with Cajun Butter

A little trick he taught me right away was to remove the side muscle.

He said they don’t all have them. We looked through and peeled away any side muscles we found.

It doesn’t hurt to leave them on, but they are tough and chewy.

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Next up is patting them dry with paper towels.

This will help create a nice crispy sear instead of steaming them.

We coated them in flour and shook off the excess flour so it’s just a thin coating.

Blackened Scallops with Cajun Butter

These scallops are simply seasoned with some blackening seasoning on both sides.

Salt was already an ingredient in the seasoning we used, so we opted to not add any extra salt.

We used Emeril’s seasoning but I’m sure any blackening or cajun seasoning will be perfectly perfect.

Blackened Scallops with Cajun Butter

I was shocked at how little time these took!

Only about 30-45 seconds per side in a SCREAMING hot pan.

It got a little smoky in my kitchen because my stove fan just isn’t the best.

The cajun butter just made these scallops even more yummy 🙂

Just combine butter and some more of that cajun seasoning in a small saucepan and simmer just about 2 minutes.

If you serve these blackened scallops over rice or pasta, or with some bread I would recommend doubling the butter to have enough to drizzle over top.

Blackened Scallops with Cajun Butter

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More cajun seafood recipes to try similar to these blackened scallops…

Air Fryer Cajun Catfish with Avocado Corn Relish

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Flank Steak with Cajun Garlic Butter

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Blackened Scallops with Cajun Butter

A simple yet elegant dish with the perfect cooking technique for scallops

Course Appetizer, Main Course
Cuisine American
Keyword Blackened, Cajun, Scallops, Seafood
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Calories 190 kcal
Author Cheri Renee


  • 1 pound sea scallops
  • 1/2 cup flour
  • 1 Tbsp + 1 tsp blackening/ cajun seasoning (I used Emeril’s)
  • 1/2 stick butter
  • 2 Tbsps high temp cooking oil (avocado oil, canola oil, or peanut oil)


  1. Rinse the sea scallops and check the sides to see if the side muscle is still attached. If so, peel it away to remove it. (Picture example in post above).

  2. Pat the scallops dry very well with paper towels.

  3. In a small pan over medium heat combine the butter and 1 tsp of the blackening/ cajun seasoning. Stir until melted and simmer for 2 minutes. Set aside.

  4. Put the flour in a bowl. Toss each scallop in the flour mixture to coat evenly. Shake off excess flour so it’s just a thin coating.

  5. Season the flour coated scallops with the remaining Tbsp of blackening/ cajun seasoning.

  6. Set a large skillet over high heat. Once it’s very hot add the oil. Place each scallop in the skillet, not touching. Flip after 30-45 seconds and cook 30-45 more seconds.
  7. Remove from the skillet and drizzle each with the cajun butter.

    Note: We ate these by themselves, but if serving with rice, bread, or pasta I recommend doubling the cajun butter to have more to drizzle over top.

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