A smoky, spicy twist on sweet, tender scallops — ready in minutes and perfect for a backyard feast or Mardi Gras-inspired dinner.
🧂 Why This Recipe Works:
Our Creole Blackening Blend is the star here — full of bold herbs, smoky paprika, and just the right heat. It creates a crisp, flavorful crust on the scallops while letting their natural sweetness shine. No marinade, no fuss — just pure flavor and flame.
Ingredients:
- 1 lb large sea scallops (dry-packed, if possible)
- 1-10 tbsp (depending how much heat/flavor you like) Creole Blackening Blend
- 2 tbsp olive oil
- Optional: lemon wedges & chopped parsley for garnish
Instructions:
1. Prep the Scallops
- Pat scallops dry with paper towels — this is key for a good sear.
- If they have the side muscle attached (a little tab), pull it off and discard.
2. Season
- In a bowl, toss scallops with olive oil and Creole Blackening Blend until evenly coated. Let sit for 5 minutes while your grill heats.
3. Heat the Grill
- Preheat your grill (or grill pan) to medium-high. Clean and oil the grates well to prevent sticking.
4. Grill
- Place scallops directly on the grill. Cook 2–3 minutes per side, turning once. They should have a nice char and be opaque in the center — don’t overcook!
5. Serve
- Remove from grill and plate immediately. Squeeze fresh lemon juice over top and sprinkle with chopped parsley, if desired.
🔥 Pro Tips:
- Don’t overcrowd the grill — give each scallop space to sear.
- Want extra char? Use a cast iron skillet on the grill.
- Serve over creamy grits, corn salad, or a bed of greens for a full meal.
