Blackened Scallops with Horseradish Sauce Recipe

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Noelle Published: January 5, 2021 Modified: June 1, 2021

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!

Preparation: 15 minutes
Cooking: 10 minutes
Total: 25 minutes



  • 1tbsppaprika
  • ½tspcayenne,or more to taste
  • 1tspgarlic powder
  • 1tspdried thyme
  • 1tspdried oregano
  • ¾tspkosher salt
  • tspblack pepper
  • 1tbspbutter
  • 16large sea scallops,room temperature

For Horseradish Cream:

  • ¼cupsour cream,reduced fat
  • 1tbsphorseradish,prepared, grated
  • 1tbspwater
  • ¼tspDijon mustard
  • tspkosher salt
  • black pepper,to taste


  1. Preheat the oven to 350 degrees F.

  2. In a small bowl, combine the sour cream, horseradish, water, mustard, salt, and black pepper. Set aside.

  3. 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.

  4. Heat a large heavy-bottomed pan or cast iron skillet over medium heat, then melt the butter.

  5. When very hot, add the scallops and sauté for 1 minute on each side.

  6. 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.

  7. Serve with horseradish cream sauce, and enjoy!

Recipe Notes


  • 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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