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American, Low Country, Southern
Blackened Sea Scallops, Green Onions, Roasted Tomatoes Recipe-22534

Photo by: Ben Fink
Comments: 0


The legendary Louisiana chef Paul Prudhomme started the blackening craze; the method calls for coating seafood or meat in a spice mixture before cooking it in a cast-iron pan. The quick cooking over high heat really seals in flavor as it creates a fantastically flavored blackened crust. Redfish is the traditional choice, but I like the juxtaposition of the spicy rub against the sweetness of scallops. Their meaty richness really holds up well to the aggressive blackening. A simple vinaigrette of green onions adds a vibrant freshness to the dish, as does the smoky tomato relish.

Yield: Serves 4


For the Roasted Tomato Relish:

  • 4 ripe plum tomatoes, roasted, halved, seeded and diced (see Notes)
  • ½ small red onion, thinly sliced
  • 2 green onions, green part only, thinly sliced, plus more for garnish
  • 3 tablespoons red wine vinegar
  • ¼ cup extra virgin olive oil
  • Kosher salt and freshly ground black pepper

For the sea scallops:

  • 3 tablespoons smoked sweet Spanish paprika
  • 1 tablespoon ground ancho chile
  • 1 tablespoon ground pasilla chile
  • 1 teaspoon freshly ground white pepper
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ¼ teaspoon onion powder
  • ¼ teaspoon celery salt
  • 20 U-10 sea scallops,  muscle removed
  • ¼ cup canola oil
  • Kosher Salt

For the Green Onion Vinaigrette (makes about 2/3 cup):

  • ¼ cup white wine vinegar
  • 1 small shallot, chopped
  • 2 tablespoons mayonnaise
  • 1 tablespoon honey
  • 6 green onions, green part only, chopped
  • Kosher salt and freshly ground black pepper


To make the tomato relish, put the tomatoes, red onion, green onions, vinegar and olive oil in a medium bowl and mix gently to combine. Season with salt and pepper.

To cook the sea scallops, combine the paprika, ancho and pasilla powders, white and black pepper, thyme, oregano, onion and garlic powders, and celery salt in a medium shallow bowl.

To make the Green Onion Vinaigrette, combine the vinegar, ¼ cup water, the shallot, mayonnaise, and honey in a blender and blend until combined. Add the green onions and blend until smooth. Season with salt and pepper. The vinaigrette can be prepared 4 hours in advance and stored covered in the refrigerator. Bring to room temperature before serving.

Heat a large cast-iron pan over high heat until it begins to smoke. Brush the scallops on both sides with the oil and season with salt. Dredge one side of each scallop in the spice rub and put the scallops in the pan spice side down. Cook until browned and a crust has formed 1½ to 2 minutes. Turn the scallops over and continue to cook until just cooked through, 2 to 3 minutes longer. Divide the scallops among 4 dinner plates, top each scallop with some of the tomato relish, drizzle with the vinaigrette, and sprinkle some green onion on top.


To Roast Tomatoes:

Preheat the broiler or heat a grill pan over high heat. Brush the tomatoes with 2 tablespoons of oil and season with salt and pepper. Broil or grill, turning a few times, until the entire surface is blackened, about 5 minutes. Remove and let cool slightly. 

© 2011 Boy Meets Grill, Inc.

Note from Cookstr's Editors

Nutritional information is based on 1/8 teaspoon added salt per serving.


Nutritional Information

Nutrients per serving (% daily value)

431kcal (22%)
386mg (16%)
34g (53%)
4g (20%)
27mg (9%)
223mcg RAE (7%)
29mg (48%)
73mg (7%)
3mg (16%)

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