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