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.
1/2teaspooncayenne(or more to taste)
1- 1/4teaspoongarlic powder
16large sea scallops(20 ounces room temperature)
1/4cupreduced fat sour cream*
1 tablespoon prepared grated horseradish
black pepper(to taste)
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.
*For dairy free, use a dairy free butter and sour cream or preferred alternative.