Blackened Scallops Recipe

Prepare scallops

Pat scallops very dry with paper towels. Remove and discard side muscle if present. Season scallops lightly with 1/2 tsp kosher salt and 1 tsp blackening spice, rubbing to coat evenly.

Sear scallops

Heat 1 tablespoon olive oil and 1 tablespoon butter in a heavy skillet (preferably cast iron) over medium-high heat until shimmering but not smoking. Add scallops spaced apart and sear without moving 1½–2 minutes until a deep brown crust forms. Flip and add remaining 1 tablespoon butter to the pan; baste and cook another 1–1½ minutes until opaque in the center. Remove scallops to a warm plate and tent lightly.

Finish with lemon

Squeeze 1 tsp fresh lemon juice over scallops and keep warm while assembling the plate.

In a medium sauté pan over medium heat, add 1 tablespoon butter. Add diced tasso and cook 2–3 minutes until fat renders and pieces begin to brown.

Add diced onion and green pepper; sauté 4–5 minutes until softened. Stir in corn kernels and cook 2 minutes.

Add minced garlic and cook 30 seconds until fragrant. Stir in diced tomato, smoked paprika, cayenne, salt and pepper.

Pour in chicken stock and bring to a simmer. Reduce heat to low and stir in evaporated milk (or cream). Simmer gently 4–6 minutes until mixture thickens slightly. Fold in cooked crawfish tails and chopped green onions, warm through, then remove from heat and keep warm.

Bring a pot of salted water to a boil and simmer halved fingerlings 8–10 minutes until just tender. Drain and pat dry.

In a skillet over medium-high heat, add 1 tablespoon olive oil and 1 tablespoon butter. Add garlic and thyme, quickly swirling to scent the oil (about 20 seconds). Add potatoes cut-side down and sear 3–4 minutes until golden and crisp. Season with 1 tsp salt and 1 tsp black pepper. Reduce heat to low, cover briefly 1–2 minutes to finish cooking through. Keep warm.

Quick-pickle fennel: In a small bowl combine rice vinegar, sugar and 1 tsp salt. Add sliced fennel and let sit 15–30 minutes, stirring once, until slightly softened.

Heat neutral oil in a small saucepan or skillet to 350°F (175°C) or until shimmering. In a small bowl whisk flour and cornstarch with cold sparkling water to make a light batter.

Drain fennel slices briefly and toss in batter to coat lightly. Fry in batches 30–45 seconds until batter is crisp and just golden. Transfer to a paper towel-lined rack and season lightly if needed. Keep crisp while finishing.

Bloom saffron: place saffron threads in 2 tablespoons warm water and let sit 5 minutes.

In a small saucepan over low heat combine sweet chili sauce, honey, rice vinegar, bloomed saffron (including liquid) and 1/4 tsp salt. Warm gently, stirring, until honey dissolves and glaze is slightly thickened, about 3–4 minutes. Adjust seasoning to taste and keep warm.

Spoon a generous bed (about 1/3 cup) of warm crawfish & tasso maque choux onto each plate, slightly off-center.

Nestle three seared blackened scallops on top of the maque choux.

Arrange fingerling potatoes maison beside the scallops and place a small cluster (1–2 tbsp) of fried fennel pickles on top or to the side for crunch.

Brush each scallop lightly with the sweet chili saffron glaze (about 1 teaspoon per scallop) and drizzle any remaining glaze around the plate for color.

Garnish with microgreens or baby herbs and serve with a lemon wedge. Serve immediately.