Blackened Sea Scallops, Green Onions, Roasted Tomat

Name: Blackened Sea Scallops, Green Onions, Roasted Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ripe plum tomatoes, roasted, halved, seeded and diced (see Notes); 1/2 small red onion, thinly sliced; 2 green onions, green part only, thinly sliced, plus more for garnish; 3 tablespoons red wine vinegar; 1/4 cup extra virgin olive oil; Kosher salt and freshly ground black pepper; 3 tablespoons smoked sweet Spanish paprika; 1 tablespoon ground ancho chile; 1 tablespoon ground pasilla chile; 1 teaspoon freshly ground white pepper; 1 teaspoon freshly ground black pepper; 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano; 1/4 teaspoon onion powder; 1/4 teaspoon celery salt; 20 U-10 sea scallops, muscle removed; 1/4 cup canola oil; Kosher Salt; 1/4 cup white wine vinegar; 1 small shallot, chopped; 2 tablespoons mayonnaise; 1 tablespoon honey; 6 green onions, green part only, chopped; Kosher salt and freshly ground black pepper

Servings: persons

4 ripe plum tomatoes, roasted, halved, seeded and diced (see Notes)
1/2 small red onion, thinly sliced
2 green onions, green part only, thinly sliced, plus more for garnish
3 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
Kosher salt and freshly ground black pepper
3 tablespoons smoked sweet Spanish paprika
1 tablespoon ground ancho chile
1 tablespoon ground pasilla chile
1 teaspoon freshly ground white pepper
1 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon onion powder
1/4 teaspoon celery salt
20 U-10 sea scallops, muscle removed
1/4 cup canola oil
Kosher Salt
1/4 cup white wine vinegar
1 small shallot, chopped
2 tablespoons mayonnaise
1 tablespoon honey
6 green onions, green part only, chopped
Kosher salt and freshly ground black pepper

1
To make the tomato relish, put the tomatoes, red onion, green onions, vinegar and olive oil in a medium bowl and mix gently to combine.
2
Season with salt and pepper.
3
To cook the sea scallops, combine the paprika, ancho and pasilla powders, white and black pepper, thyme, oregano, onion and garlic powders, and celery salt in a medium shallow bowl.
4
To make the Green Onion Vinaigrette, combine the vinegar, 1/4 cup water, the shallot, mayonnaise, and honey in a blender and blend until combined.
5
Add the green onions and blend until smooth.
6
Season with salt and pepper.
7
The vinaigrette can be prepared 4 hours in advance and stored covered in the refrigerator.
8
Bring to room temperature before serving.
9
Heat a large cast-iron pan over high heat until it begins to smoke.
10
Brush the scallops on both sides with the oil and season with salt.
11
Dredge one side of each scallop in the spice rub and put the scallops in the pan spice side down.
12
Cook until browned and a crust has formed 1 1/2 to 2 minutes.
13
Turn the scallops over and continue to cook until just cooked through, 2 to 3 minutes longer.
14
Divide the scallops among 4 dinner plates, top each scallop with some of the tomato relish, drizzle with the vinaigrette, and sprinkle some green onion on top.

468

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 4 ripe plum tomatoes, roasted, halved, seeded and diced (see Notes), 1/2 small red onion, thinly sliced, 2 green onions, green part only, thinly sliced, plus more for garnish, 3 tablespoons red wine vinegar, and more.

Yes, Blackened Sea Scallops, Green Onions, Roasted Tomatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Blackened Sea Scallops, Green Onions, Roasted Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions