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Blackened Gourmet Datil Garlic Scallops

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Prep Time 5 mins
Cook Time 2 mins
Course Appetizer
Cuisine Salad, Seafood
Servings 4 as an appetizer ( 2 scallops per person)

Ingredients
  

  • 8 Large Sea Scallops
  • 1 Tablespoon Unsalted Butter
  • OSA Gourmet Datil Garlic Seasoning Blend
  • 4 teaspoons Basil Pesto
  • 2 Tablespoons Roasted Red Peppers, drained and diced
  • 1 lemon, sliced thinly into wedges
  • Basil leaves for garnish if desired

Instructions
 

  • Bring scallops to room temperature while preparing other ingredients.
  • Make sure all other ingredients are ready before cooking scallops as they cook very quickly, and do not reheat well.
  • Pat scallops dry with paper towel.
  • Sprinkle liberally on both sides with OSA Gourmet Datil Garlic Seasoning Blend.
  • Heat a large cast iron skillet until it is smoking.  **(I prepare this outside over a burner due to the smoke it generates.  If you decide to do this inside, you will want to open your windows and maybe turn off the smoke detector until after you have finished.  Trust me on this one.  That’s why I do it outside, and it’s well worth the effort.)
  • Add 1-2 Tablespoon butter to the hot pan.  Be careful – as you can see in the picture, it probably will flare up.
  • Quickly add the scallops, making sure they do not touch one another.
  • Cook for approximately 1 1/2 minutes, without moving them in the pan to sear the scallops and create the blackened crust.
  • Quickly but gently flip the scallops over.
  • Cook for one minute more and turn off the heat. You want the scallops to be blackened on each side, but opaque in the center.  Be careful not to overcook, as the scallops will continue to cook on their own once you take them off the heat..
  • Immediately plate the scallops.
  • Add a small dollop of pesto to the top of each scallop and add a few pieces of roasted red pepper.
  • Serve with lemon wedges.

Notes

This recipe can be doubled to use as an entree.  Each person will have 4 scallops, which can be served with your choice of sides.  I especially like steamed asparagus and roasted red potatoes.  Just be sure everything else is ready to go before you cook the scallops.  They are best served hot right out of the pan, and do not re-heat well.