Dorie's Lori Blackened Scallops

Total Time
19mins
Prep 15 mins
Cook 4 mins

I haven't blackened for years and Lori had asked about doing it on a propane grill. And yes you can!!! You can use this as a guide line.

Ingredients Nutrition

  • 1 -1 12 lb scallops
  • 4 tablespoons butter
  • 12 cup prepared blackening spices (Bayou)

Directions

  1. On your stove heat a cast iron pan to very hot. I find when the smoke alarm goes off it hot to go!
  2. Heat grill to high.
  3. Dredge your scallops in blacken season.
  4. Place pan on hot grill.
  5. Place butter on the blacking skillet.
  6. Sear on both sides. About 1-2 minutes a side.
Most Helpful

4 5

I enjoyed these scallops. I did use less blackening seasoning, but even so found the flavor to overwhelm the delicate flavor of the scallops. But overall, it is a quick and easy way to do scallops.

2 5

Sorry, but I have to rate this one low. I followed the directions as is with no adjustments and it did not turn out at all. The 1/2 cup of spices was way too much for my taste. Very overpowering. Now, on nice note, I gave this recipe to a co-worker who tried with fewer spices and he said it was good.

I am only going to leave a comment on this wonderful recipe. It did not work out for me. I think it has to do with the type of grill that we have. While the pan was very hot, it cooled down rapidly and I had to finish cooking them on the stove top. This is really a great idea--blackening in the wide open spaces in place of the confines of the house. I so hoped it would work. Thanks for sharing this technique.