"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Blackened Sea Scallops Recipe

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This recipe for Blackened Sea Scallops, by , is from The Moreland Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Megan Moreland
Added: Tuesday, January 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 T. sweet paprika
2 t. each dry mustard, brown sugar and kosher salt
1 t. each celery seed, dried thyme leaves, dried oregano leaves, pepper, white pepper and cayenne.

Coat in Spices; Heat and Sear:

12 sea scallops
2 T. vegetable oil

Directions:
Directions:
Combine spices and brown sugar for the scallops in a bowl.
Coat 1 side of each scallop in spice mixture. Heat a cast iron skillet over medium-high until very hot. Add oil, then sear scallops, spice side down, until blackened, about 3 minutes. Flip scallops over and sear unti cooked through, about 2 minutes more. Remove scallops from heat and keep warm. Serve on fettucine.

Preparation Time:
Preparation Time:
15 minutes

 

 

 

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