North Carolina’s Cape Hatteras Sea Scallops are delicious and nutritious anytime of year!

“Blackened” Carolina Sea Scallops with Cajun garlic sauce, Veg Hash and a Myers Lemon

Prep raw scallops by patting them dry with paper towel and pulling off the small, tough backstrap bit.
Check the internal temperature with a thermometer. When scallops are 165F or hotter, they are done. This prevents serving undercooked or overcooked food.

CAROLINA SCALLOPS RECIPE, serves 2

Ingredients:

  • 1 Pound Sea Scallops, (roughly 12-13 scallops) pull off backstraps and pat dry with paper towel. Keep cold until ready to cook
  • 1 Tablespoon plus 2 teaspoons Blackened Seasoning such as Blackened Redfish Magic
  • 1 teaspoon Canola Oil for the pan
  • 1 teaspoon Olive Oil, 1-2 Tablespoons Unsalted Butter
  • 2 Cloves Garlic depending on your tastes, peel and chop fine, divided
  • 1 Fresh Lemon, sliced to thick wedges
  • 1 Parsnip, washed, peeled, and diced
  • 1/2 Zucchini squash, washed and diced
  • 1 Carrot, washed, peeled, and diced
  • 1/4 White Onion, peeled and diced
  • 1/2 teaspoon Salt

Process:

Prep scallops and rub with the seasonings. Heat a thick bottom skillet or cast iron pan. Add canola oil, then gently lay in the scallops. Cook about 5 minutes on each side or until thermometer reads 165F or above. When scallops are being turned over, add garlic and butter. Add in 1 squeeze lemon juice. Season butter sauce with a sprinkle of the blackened fish seasoning. In a separate sauce pan, heat 1 teaspoon olive oil. Add in chopped veg and salt. Cook covered about 15 minutes while stirring occasionally. Remove lid, stir well and cook the liquid out on medium until nearly dry. Serve hot with fresh lemon.

Food Safety: Promptly refrigerate leftovers and eat within 3 days. Wash hands and sanitize all surfaces and sinks in contact with raw seafood.

Allergy Info: If you are allergic to seafood, you can substitute chicken pieces, turkey, pork, or beef for shellfish.

Make this dish vegetarian by replacing scallops for firm tofu. Slice the block and cut each slice in half. Season and sear lightly in oil before making sauce.