How To Make Blackened Scallops with Horseradish Sauce
Enjoy a flavorful plate of tender blackened scallops coated with spices of cayenne, paprika, and herbs, and a creamy horseradish sauce for a tastier meal!
Serves:
Ingredients
- 1tbsppaprika
- ½tspcayenne,or more to taste
- 1tspgarlic powder
- 1tspdried thyme
- 1tspdried oregano
- ¾tspkosher salt
- ⅛tspblack pepper
- 1tbspbutter
- 16large sea scallops,room temperature
For Horseradish Cream:
- ¼cupsour cream,reduced fat
- 1tbsphorseradish,prepared, grated
- 1tbspwater
- ¼tspDijon mustard
- ⅛tspkosher salt
- black pepper,to taste
Instructions
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Preheat the oven to 350 degrees F.
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In a small bowl, combine the sour cream, horseradish, water, mustard, salt, and black pepper. Set aside.
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In another small bowl, add the paprika, cayenne, garlic powder, thyme, oregano, salt, and black pepper, then mix to blend. Coat the scallops on all sides with the spices.
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Heat a large heavy-bottomed pan or cast iron skillet over medium heat, then melt the butter.
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When very hot, add the scallops and sauté for 1 minute on each side.
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Transfer to the oven to finish cooking for about 4 to 5 minutes, or until the scallops are just cooked through and just opaque in the middle.
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Serve with horseradish cream sauce, and enjoy!
Recipe Notes
Nutrition
- Calories: 176.67kcal
- Fat: 6.85g
- Saturated Fat: 3.75g
- Trans Fat: 0.12g
- Monounsaturated Fat: 1.61g
- Polyunsaturated Fat: 0.62g
- Carbohydrates: 8.31g
- Fiber: 1.23g
- Sugar: 0.96g
- Protein: 20.19g
- Cholesterol: 53.51mg
- Sodium: 655.72mg
- Calcium: 45.16mg
- Potassium: 425.32mg
- Iron: 1.54mg
- Vitamin A: 98.62µg
- Vitamin C: 1.39mg
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