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Blackened Scallops with Horseradish Sauce

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These quick seared Blackened Sea Scallops are coated in a homemade blend of blackened seasoning, then cooked in a cast iron skillet served with a creamy horseradish sauce.

These quick seared Blackened Sea Scallops are coated in a homemade blend of blackened seasoning, then cooked in a cast iron skillet served with a creamy horseradish sauce.
Blackened Scallops with Horseradish Sauce

On nights I don’t want to cook, we like to take a walk to a local restaurant which is literally 2 short blocks away from my house. It’s the type of restaurant that serves really good French Onion soup, steak tidbits, etc. But I often stick with seafood as a high protein, leaner option. Blackened scallops is usually my go-to, which I love so much I wanted to recreate them at home (they are so easy to make yourself!). The sauce cools the heat from the blackened seasoning, but you can of course reduce the cayenne if you prefer to make them mild.

I always get them with brown rice and sauteed julienned vegetables, which you can easily make yourself with a mandolin, julienne peeler or spiralizer.

These quick seared Blackened Sea Scallops are coated in a homemade blend of blackened seasoning, then cooked in a cast iron skillet served with a creamy horseradish sauce.

These quick seared Blackened Sea Scallops are coated in a homemade blend of blackened seasoning, then cooked in a cast iron skillet served with a creamy horseradish sauce.

How To Make Seared Blackened Scallops

  • Make sure the scallops are at room temperature before adding the melted butter.
  • To begin you’ll need a cast iron skillet. This recipe starts on the stove then finishes in the oven. In order to get a good sear, your skillet needs to be very hot.
  • Be sure to dry the scallops well before cooking. You can blot with paper towels.
  • If you like your food spicy, increase the cayenne pepper to 3/4 to 1 teaspoon.
  • Once the pan is hot, sear them without moving at least 1 to 2 minutes on each side. Cook until the center is slightly translucent, careful not to overcook.
  • You may want to open your windows, you kitchen will get smokey.

More Scallop Recipes:

Blackened Scallops with Horseradish Sauce

4.92 from 12 votes
3
Cals:184
Protein:25
Carbs:6.5
Fat:6
These quick seared Blackened Sea Scallops are coated in a homemade blend of blackened seasoning, then cooked in a cast iron skillet served with a creamy horseradish sauce.
Course: Dinner
Cuisine: American
These quick seared Blackened Sea Scallops are coated in a homemade blend of blackened seasoning, then cooked in a cast iron skillet served with a creamy horseradish sauce.
Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Yield: 4 servings
Serving Size: 4 scallops, 1 1/2 tbsp sauce

Ingredients

  • 1 tablespoon paprika
  • 1/2 teaspoon cayenne, or more to taste
  • 1- 1/4 teaspoon garlic powder
  • 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, 20 ounces room temperature
  • Horseradish Cream
  • 1/4 cup reduced fat sour cream*
  • tablespoon  prepared grated horseradish
  • 1 tablespoon water
  • 1/4 teaspoon Dijon mustard
  • 1/8 teaspoon kosher salt
  • black pepper, to taste

Instructions

  • Preheat the oven to 350F.
  • In a small bowl combine the horseradish cream ingredients and set aside.
  • In another small bowl, add the paprika, cayenne, garlic powder, thyme, oregano, salt, black pepper and mix to blend. Coat the scallops on all sides with the spices.
  • Heat a large heavy-bottomed pan or cast iron skillet over medium heat, and melt the butter.
  • When very hot add the scallops and saute 1 minutes on each side.
  • Transfer to the oven to finish cooking 4 to 5 minutes, or until the scallops are just cooked through and just opaque in the middle. (warning, you may want to open your windows, you kitchen will get smokey.) Serve with sauce.

Last Step:

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Notes

*For dairy free, use a dairy free butter and sour cream or preferred alternative.

Nutrition

Serving: 4 scallops, 1 1/2 tbsp sauce, Calories: 184 kcal, Carbohydrates: 6.5 g, Protein: 25 g, Fat: 6 g, Saturated Fat: 3 g, Cholesterol: 60 mg, Sodium: 400 mg, Fiber: 1 g, Sugar: 0.5 g

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49 comments on “Blackened Scallops with Horseradish Sauce”

  1. Made this for my husband and he loved it.  A bit too spicy for me and I’m generally not sensitive to spicy food.  I love scappos and cooking them this way turned out great  in terms of searing and finishing in the oven.  Make sure they are super dry before coating them.  I put them on paper towels for 15 to 20 mins before coating. 

    I just think the spice takes away from the sweetness of the scallops, but that’s my preference. Again, a  winner for the hubby.  

  2. Hey Gina! Are you supposed to leave the scallops in the cast iron skillet or transfer them to a baking pan?

  3. We made this last night and it was enjoyed by all. Like another reviewer above, our only complaint was wanting more! Thank you for another delicious dinner.

    (Just a heads up – Step 3 is missing the garlic powder in the directions).

  4. Could I use fat free plain Greek yogurt in place of the sour cream??? I can wait to try this recipe tonight!

  5. Will I be really missing out if I cook the scallops entirely on the stovetop? I’m trying to avoid the smoke! 

  6. Made this last night. Used a bit less butter and yogurt instead of sour cream for the dip.  Absolutely awesome. A little heavy on the paparika for me so I will cut it back next time.  My biggest problem is that I wanted another serving! 

  7. Avatar photo
    Ngaere Pennell

    I have always believed that burnt food in any form is very bad for our bodies. A noted surgeon who did surgery on my oesophagi years ago told me never to eat blackened charred food of any  description! Please enlighten me? I have always followed his advice. Surgeons get to see our insides and deal with the outcomes of what we believe is safe and what is not. Very keen to learn please. Was he right, does it compromise the health of our gut and allow cancer to take over? I have never eaten as much as one sausage cooked on a bar b q since he gave me this advice!!!

      1. Blackening is the seasoning not the cooking method. If you are cooking four minutes per side it should not be charred.

  8. This was so delicious!  I will definitely make it again! I used non-fat Greek yogurt for the sauce and spray oil to lighten it up a bit more. 

  9. Avatar photo
    Ashlee Parker-Osborne

    This is one of my all-time favorite recipes. The spice coupled with the horseradish sauce is simply spectacular. Loved every bite!

      1. are you kidding ? wonder why they say not to? I hate glass top stoves had one with white top and always looked filthy no matter what I used high maintenance if you ask me.

  10. Tried this whole recipe. Bought a new mandoline that would julienne the veggies and was SO disappointed and had to cut with a knife. What brand mandoline and/or julienne peeler/ cutter do you use please?

  11. Avatar photo
    Shari Giarraputo

    I made this the other night and we all loved it. So tasty and the scallops we’re so tender and cooked to perfection. My husband would like me to use the rub on chicken or shrimp. Thanks for sharing

  12. Avatar photo
    Helena Handbasket

    “Make sure the scallops are at room temperature before adding the melted butter..” Do you mean that, after you’ve coated the scallops with the spice mixture, you make sure they’re at room temperature before adding them TO the hot pan that has the melted butter?

  13. I do scallops outside on the little burner that’s on the side of our grill. Two minutes on each side for very large scallops cooks them all the way through, so I don’t need an oven or to get the house smokey. They are so good!