Blackened Seared Scallops with Lemon Herb Aioli

📝 Ingredients (Serves 3–4)

For the Scallops

• 1 ½ lbs large sea scallops (U10–U15 size preferred)

• 2 tbsp olive oil (or avocado oil)

• 2 tbsp unsalted butter

• 1 tsp salt

• ½ tsp black pepper

Blackening Spice Mix

• 1 ½ tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp cayenne pepper (adjust to taste)

• ½ tsp dried thyme

• ½ tsp dried oregano

• ½ tsp brown sugar (optional for caramelization)

Lemon Herb Aioli

• ½ cup mayonnaise

• 1 tbsp fresh lemon juice

• 1 tsp lemon zest

• 1 small garlic clove, finely grated

• 1 tbsp finely chopped fresh parsley

• 1 tsp chopped chives

• Salt & pepper to taste

• 1–2 tsp olive oil (optional for smoothness)

🔥 Step 1: Prepare the Scallops (Critical for Perfect Sear)

1. Remove side muscle (small tough strip on the side).

2. Pat scallops completely dry with paper towels.

   • Moisture prevents browning.

3. Let sit uncovered in fridge 20–30 minutes if possible (helps surface dry further).

4. Season lightly with salt and pepper.

5. Coat generously with blackening spice mix.

🔥 Step 2: Make the Lemon Herb Aioli

1. In a small bowl, combine mayonnaise, lemon juice, zest, garlic, parsley, and chives.

2. Season with salt and pepper.

3. Chill at least 20 minutes for flavors to develop.

Tip: Make this first so it rests while you cook.

🔥 Step 3: Sear the Scallops (Restaurant Technique)

1. Heat a heavy skillet (cast iron preferred) over medium-high to high heat.

2. Add olive oil and heat until shimmering.

3. Place scallops in pan — leave space between each.

4. DO NOT MOVE THEM for 2–3 minutes.

5. Once a deep golden crust forms, flip carefully.

6. Add butter to pan.

7. Baste scallops with melted butter for 1–2 more minutes.

Internal Doneness

• Scallops should be opaque on outside

• Slightly translucent center

• Internal temp ~120–125°F (they continue cooking after removal)

Total cook time: about 4–5 minutes.

🔥 Step 4: Rest & Serve

1. Remove from pan immediately.

2. Let rest 2 minutes.

3. Serve hot with aioli on the side.

4. Garnish with extra herbs or flaky sea salt.

🧑‍🍳 Pro Tips for Perfect Scallops

✔ Buy dry scallops, not wet (no added chemicals).
✔ Pan must be very hot before adding scallops.
✔ Don’t overcrowd — cook in batches if needed.
✔ Don’t overcook — they turn rubbery fast.

🍽 Serving Ideas

• Over creamy risotto

• On top of garlic mashed potatoes

• With roasted asparagus

• In tacos with slaw

• As an elegant appetizer platter

🔥 Optional Variations

Cajun Butter Finish

Add extra butter + squeeze of lemon + dash hot sauce while basting.

Garlic Parmesan Crust

Sprinkle grated parmesan during last 30 seconds of cooking.

Spicy Chipotle Aioli

Add 1 tsp chipotle in adobo to aioli.

🧊 Storage

Best eaten fresh.
If storing:

• Refrigerate up to 2 days.

• Reheat gently in skillet (avoid microwave).