Blackened Scallops with Horseradish Sauce
Experience the delightful flavors of these swiftly seared Blackened Sea Scallops, generously encrusted with a house-made blackened spice mix. Cooked to perfection in a cast iron skillet, these succulent scallops are paired with a rich and creamy horseradish sauce for an irresistible finish.
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Ingredients
- 1 tablespoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 3/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1 tablespoons butter*
- 16 large sea scallops
- 1/4 cup reduced fat sour cream*
- 1 tablespoon prepared grated horseradish
- 1 tablespoon water
- 1/4 teaspoon Dijon mustard
- 1/8 teaspoon kosher salt
- black pepper
- 1- 1/4 teaspoon garlic powder
- 1/2 teaspoon cayenne
Instructions
- 1
Begin by preheating your oven to 350°F (175°C).
- 2
In a small mixing bowl, combine the ingredients for the horseradish cream and set it aside for later use.
- 3
In another small bowl, mix together paprika, cayenne pepper, garlic powder, thyme, oregano, salt, and black pepper until well combined. Generously coat the scallops on all sides with this spice mixture.
- 4
Place a large heavy skillet or cast iron pan over medium heat and allow the butter to melt until it’s sizzling.
- 5
Once the pan is hot, gently add the scallops and sauté them for 1 minute on each side.
- 6
After searing, transfer the skillet to the preheated oven to continue cooking for an additional 4 to 5 minutes, or until the scallops are cooked through and the centers are just opaque. (Note: It may get a bit smoky in your kitchen, so consider opening a window.) Serve the scallops alongside the horseradish sauce.
Nutrition Information
Notes & Tips
- *For dairy free, use a dairy free butter and sour cream or preferred alternative.