Blackened Scallops with Cajun Butter
I was instantly thrilled when my dad came over to make a recipe for Blackened Scallops with Cajun Butter with me!
Happy girl right here getting to spend time with my dad!
AND indulge in some delicious pan seared or Blackstone griddle blackened scallops with buttery goodness!
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.
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.
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.
Only about 30-45 seconds per side in a SCREAMING hot pan or Blackstone griddle.
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.
More cajun seafood recipes to try similar to these blackened scallops…
Air Fryer Cajun Catfish with Avocado Corn Relish
Crispy Fried Cajun Catfish with Creole Mustard
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
Ingredients
- 1 pound sea scallops
- 1/2 cup flour
- 1 tablespoon + 1 teaspoon blackening/ cajun seasoning (I used Emeril’s)
- 1/2 stick butter
- 2 tablespoons high temp cooking oil (avocado oil, canola oil, or peanut oil)
Instructions
-
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).
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Pat the scallops dry very well with paper towels.
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In a small pan over medium heat combine the butter and 1 teaspoon of the blackening/ cajun seasoning. Stir until melted and simmer for 2 minutes. Set aside.
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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.
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Season the flour coated scallops with the remaining tablespoon of blackening/ cajun seasoning.
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Set a large skillet or Blackstone griddle 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.
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Remove from the skillet or griddle 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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