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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. I heated a cast iron skillet on the grill then melted butter & seared them outside. I was afraid of a smoky kitchen. They came out great.

  2. Scored some fresh scallops at our local market and quickly checked out some ST recipes. Had all the ingredients to make this one and my hubby just said “Two thumbs up!” after finishing every bite made exactly according to the recipe. So happy to have a delicious, easy and point friendly meal we both love! 

  3. Avatar photo
    Diane Francis

    I’ve made scallops before and was never happy with how they came out. These came out delicious. We really liked the horseradish cream sauce. This recipe will definitely be made again.

  4. Avatar photo
    Janine Molinaro

    Hi Gina!

    Hubs, daughter and I couldn’t have lost 50, 40 and 60 without your amazing recipes!  Just entered Blackened Scallops with Horseradish Sauce into recipe calculator and it came up as 4 points for 4 scallops and 1.5 T sauce on Blue plan.  Your info for Blue says 2 pts.  What am I doing wrong?  Used nutritional info rather than entering each item into recipes builder.  Will still eat and enjoy this delicious meal…but would love reduced points on Blue plan! 

    Keep the super yummy recipes coming!  My fam loves everything we’ve ever tried and are so very thankful to you!

    1. I believe it does that when you enter nutritional info for each ingredient because it counts points for zero point foods so you have to use the recipe builder to avoid that. 

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    Jennifer Mullin

    This was the recipe where mine looked very much like Gina’s!!!

    Could you continue to cook in skillet and avoid the oven? What are your thoughts?

  6. Gina, I’m planning to make this but have a question. I am the only seafood eater in my house. How would I reheat the leftover scallops or am I better off fixing just one serving?

    Thank you so much for sharing all of your wonderful recipes!!!