14+ Blackened Scallops Recipes Spicy And Smoky

Some of my favorite meals start with a craving—usually for something smoky, spicy, and just a little bit special. A few years back, I found myself standing at the seafood counter, eyes locked on a pile of plump sea scallops, thinking about a night years earlier in New Orleans. Blackened seafood had always seemed like magic to me: that sizzle of heat, the spice blend catching in my throat, the delicate seafood inside staying impossibly tender. Now, whenever I get a bunch of scallops, I think of that smoky spice, the satisfaction of a hot skillet, and how a simple dinner can turn any Tuesday night into something memorable. I pulled together these 14+ blackened scallops recipes spicy and smoky, the way I crave them at home, with everything from easy skillet suppers to grill-out showstoppers.

Blackened Cajun Scallops

Why You’ll Love It:

This is my go-to when I want something bold and quick—perfect for a weeknight when you still want something exciting. The Cajun seasoning gives a real punch, but the sweet scallops keep things balanced. Everyone at my table, even the spice skeptics, rarely has leftovers.

Serving size: Serves 4

Prep Time: 10 minutes

Cook Time: 6 minutes

Total Time: 16 minutes

Ingredients Needed:

• 1 pound large sea scallops
• 2 tablespoons Cajun seasoning
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 tablespoon fresh parsley, chopped
• 1 lemon, cut into wedges

How to Make It:

1. Pat scallops dry with paper towels. Toss them with Cajun seasoning until well coated.
2. Heat butter and oil in a large skillet over medium-high until hot and shimmering.
3. Add scallops and sear undisturbed for 2–3 minutes per side until a deep golden crust forms.
4. Transfer to platter, garnish with parsley, and serve with lemon.

Flavor Boost: Add a pinch of smoked paprika to the seasoning for extra smokiness.

Best Pairings: Serve with rice pilaf, roasted asparagus, or a crisp green salad.

Chipotle Lime Blackened Scallops

Why You’ll Love It:

If you like bright, smoky heat, chipotle and lime make these feel special but still easy enough for any night. The lime cuts through the spice in a way that keeps you coming back for more bites.

Serving size: Serves 4

Prep Time: 12 minutes

Cook Time: 6 minutes

Total Time: 18 minutes

Ingredients Needed:

• 1 pound sea scallops
• 2 teaspoons chipotle chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1 tablespoon olive oil
• 1 lime (zested and juiced)
• 1/4 cup cilantro leaves
• 1 ripe avocado, sliced

How to Make It:

1. Pat scallops very dry. Mix chipotle powder, paprika, garlic, and salt in a bowl.
2. Toss scallops in the spice mixture.
3. Heat oil in a skillet over high; add scallops and sear for 2–3 minutes on each side.
4. Finish with fresh lime juice and zest. Top with cilantro and serve with avocado.

Swap This With That: Use chili-lime seasoning if you don’t have chipotle.

Serving Idea: Serve inside warm corn tortillas for spicy scallop tacos.

Blackened Scallops with Lemon Garlic Butter

Why You’ll Love It:

This one’s for garlic bread lovers—the buttery, lemony drizzle soaks up the spice for a fancy-but-simple meal. My family always asks for crusty bread to mop up the buttery sauce.

Serving size: Serves 4

Prep Time: 10 minutes

Cook Time: 7 minutes

Total Time: 17 minutes

Ingredients Needed:

• 1 pound sea scallops
• 1 tablespoon Cajun seasoning
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 lemon (zest and juice)
• 2 tablespoons chopped chives
• Sliced baguette, to serve

How to Make It:

1. Pat scallops dry and toss with Cajun seasoning.
2. Heat 1 tbsp each of butter and oil in a skillet over medium-high.
3. Sear scallops 2–3 minutes per side. Remove to a plate.
4. Lower heat, add remaining butter and garlic; cook 1 minutes.
5. Stir in lemon juice and zest. Pour sauce over scallops and sprinkle with chives.

Meal Prep Tip: You can make the lemon garlic butter ahead and rewarm gently before serving.

Blackened Scallop Tacos with Slaw

Why You’ll Love It:

Tacos always feel like a celebration, and these blackened scallops are a huge hit for casual gatherings or weeknight dinners. The crunch of creamy slaw with spicy scallops strikes just the right balance.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 8 minutes

Total Time: 23 minutes

Ingredients Needed:

• 1 pound sea scallops
• 2 tablespoons blackening seasoning
• 8 small corn tortillas
• 1 cup shredded red cabbage
• 1/3 cup sour cream
• 1 tablespoon lime juice
• 1 small jalapeño, finely chopped
• 1/4 cup chopped cilantro
• 2 radishes, thinly sliced
• 1 tablespoon oil

How to Make It:

1. Toss scallops with blackening seasoning.
2. Whisk together sour cream, lime juice, and jalapeño for a slaw dressing.
3. Massage dressing into cabbage and let sit.
4. Sear scallops in hot oil for 2–3 minutes per side.
5. Load scallops and slaw into tortillas, add radish and cilantro.

Flavor Boost: Add a splash of hot sauce to slaw or scallops before serving.

Creamy Blackened Scallops Pasta

Why You’ll Love It:

When comfort food calls, I love tossing these sassy scallops with a quick, creamy pasta. It’s a full meal and feels a bit decadent without a huge effort—and cleanup is minimal.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Ingredients Needed:

• 1 pound sea scallops
• 10 ounces fettuccine
• 2 tablespoons blackening spice
• 2 tablespoons olive oil
• 1 cup heavy cream
• 1/2 cup grated parmesan
• 2 tablespoons chopped parsley
• Salt and cracked pepper

How to Make It:

1. Cook pasta as directed; save 1/2 cup cooking water.
2. Toss scallops in spice; sear in oil for 2–3 minutes per side.
3. Remove scallops; stir cream and parmesan into skillet, simmer to thicken.
4. Toss in pasta and reserved water.
5. Top with scallops, parsley, fresh pepper.

Meal Prep Tip: You can prep the blackening spice mix ahead for speedier weeknights.

Smoky Blackened Scallops over Grits

Why You’ll Love It:

Think Southern comfort—super creamy grits with a smoky, spicy twist. This is total weekend brunch or breakfast-for-dinner territory.

Serving size: Serves 4

Prep Time: 10 minutes

Cook Time: 17 minutes

Total Time: 27 minutes

Ingredients Needed:

• 1 pound sea scallops
• 2 tablespoons smoked paprika-blackening rub
• 1 tablespoon oil
• 2 cups water
• 1 cup whole milk
• 1 cup quick grits
• 2 tablespoons unsalted butter
• 1/2 teaspoon salt
• 1/4 cup chopped scallions
• Fresh thyme, for garnish

How to Make It:

1. Bring water, milk, and salt to a low boil; whisk in grits and simmer until creamy, stirring often, 10–12 minutes.
2. Keep warm with butter stirred in.
3. Toss scallops with smoked paprika rub. Sear in oil for 2–3 minutes per side.
4. Serve scallops over grits. Garnish with scallions and thyme.

Serving Idea: Add sautéed spinach or roasted tomatoes for color and balance.

Charred Blackened Scallops with Corn Salad

Why You’ll Love It:

This reminds me of grilling season—smoky seared scallops with a sweet-spicy corn salad just says summer cookout. The dish comes together fast, but tastes fresh from the grill.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 8 minutes

Total Time: 23 minutes

Ingredients Needed:

• 1 pound sea scallops
• 1 tablespoon blackened seasoning
• 2 ears fresh corn, kernels cut off
• 1/2 red bell pepper, diced
• 2 scallions, sliced
• 2 tablespoons olive oil
• 1/4 cup fresh basil, torn
• Zest of 1 lime
• Salt and pepper

How to Make It:

1. Mix corn, bell pepper, scallion, basil, oil, lime zest in a bowl; season with salt.
2. Toss scallops with seasoning.
3. Sear in a hot skillet, 2–3 minutes per side.
4. Plate scallops next to the chilled corn salad.

Best Pairings: Great with grilled bread or a tomato salad.

Blackened Scallops with Spicy Mango Salsa

Why You’ll Love It:

Sweet, spicy, smoky—this has it all. It’s a hit at dinner parties and is especially good if you’re craving something tropical and colorful.

Serving size: Serves 4

Prep Time: 18 minutes

Cook Time: 6 minutes

Total Time: 24 minutes

Ingredients Needed:

• 1 pound sea scallops
• 2 tablespoons Cajun blackening spice
• 1 tablespoon oil
• 1 large ripe mango, diced
• 1/4 cup chopped red onion
• 1 small red chili, minced
• 1/4 cup cilantro, chopped
• Juice of 1 lime

How to Make It:

1. Combine mango, onion, chili, cilantro, lime juice in a bowl.
2. Toss scallops in blackening spice; sear in oil for 2–3 minutes per side.
3. Serve scallops over the salsa.

Flavor Boost: Add a pinch of ground cumin to the salsa for deeper flavor.

Fire-Grilled Blackened Scallops Skewers

Why You’ll Love It:

If you’ve got an outdoor grill, this is one of the best ways to show off scallops—hot, smoky, and super juicy inside. Perfect for backyard BBQs with friends.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 8 minutes

Total Time: 23 minutes

Ingredients Needed:

• 1.5 pounds large sea scallops
• 2 tablespoons blackening seasoning
• 1 tablespoon olive oil
• 2 lemons, halved
• 2 tablespoons parsley, chopped
• Salt and pepper

How to Make It:

1. Toss scallops with oil, seasoning, salt, and pepper.
2. Thread onto metal skewers.
3. Grill over high heat for 2–3 minutes per side, add lemon to grill.
4. Serve scallops with grilled lemon and parsley.

Common Mistake to Avoid: Don’t overcook, or scallops will be rubbery—remove once opaque and just firm.

Blackened Scallops with Chorizo and Peppers

Why You’ll Love It:

This is such a flavor bomb—spicy sausage, sweet peppers, and blackened scallops. It tastes fancy but takes less than half an hour, and is great for impressing guests.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients Needed:

• 1 pound sea scallops
• 4 ounces Spanish chorizo, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 tablespoon blackening seasoning
• 1 tablespoon olive oil
• 2 tablespoons parsley, chopped

How to Make It:

1. Sauté chorizo and peppers in oil 4–5 minutes; set aside.
2. Toss scallops with seasoning; sear for 2–3 minutes per side.
3. Combine scallops with chorizo and peppers, sprinkle parsley.

Serving Idea: Serve over rice or with toasted bread to soak up the juices.

Blackened Scallop Lettuce Wraps

Why You’ll Love It:

Sometimes you want something light and crisp—these lettuce wraps pack a punch with almost zero carbs. Great for summer lunches or appetizers.

Serving size: Serves 4

Prep Time: 12 minutes

Cook Time: 6 minutes

Total Time: 18 minutes

Ingredients Needed:

• 1 pound sea scallops
• 1.5 tablespoons blackened seasoning
• 1 tablespoon oil
• 1 head romaine, leaves separated
• 1/2 cup shredded carrot
• 1 small cucumber, julienned
• 1/4 cup sriracha mayo

How to Make It:

1. Toss scallops with seasoning and sear in oil for 2–3 minutes per side.
2. Lay 3 scallops in each lettuce leaf.
3. Top with carrot, cucumber, a drizzle of sriracha mayo.

Budget-Friendly Tip: Use butter lettuce instead of romaine for a softer wrap.

Buttery Blackened Scallops Risotto

Why You’ll Love It:

Silky risotto with crispy, spicy scallops is special-occasion food without a restaurant bill. Impresses every time and isn’t as hard as it sounds.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients Needed:

• 1 pound sea scallops
• 1 tablespoon blackening seasoning
• 1 tablespoon olive oil
• 5 cups chicken broth
• 1 cup arborio rice
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 3 tablespoons unsalted butter
• 1/2 cup dry white wine
• 1/4 cup parmesan
• 2 tablespoons parsley
• 1 lemon, cut in wedges

How to Make It:

1. Heat broth on low. Sauté onion in 1 tbsp butter until soft.
2. Add rice, garlic, cook 2 minutes. Pour wine, stir until absorbed.
3. Add broth ladle by ladle until rice is creamy, about 20–25 minutes.
4. Stir in remaining butter and parmesan.
5. Toss scallops with seasoning, sear in oil 2–3 minutes per side.
6. Plate risotto, top with scallops and parsley.

Personal Note: My family requests this for birthdays—it always feels like a celebration.

Smoky Blackened Scallops over Sweet Potato Mash

Why You’ll Love It:

If you want something hearty but not heavy, sweet potato mash is the perfect backdrop for spicy scallops. The colors are gorgeous on the plate too.

Serving size: Serves 4

Prep Time: 20 minutes

Cook Time: 18 minutes

Total Time: 38 minutes

Ingredients Needed:

• 1 pound sea scallops
• 1 tablespoon blackened seasoning
• 2 large sweet potatoes, peeled and cubed
• 2 tablespoons butter
• 2 tablespoons milk
• Salt and pepper
• 2 tablespoons chopped green onion
• 1 tablespoon olive oil

How to Make It:

1. Boil sweet potato until soft, drain and mash with butter, milk, salt and pepper.
2. Toss scallops with blackened seasoning, sear in oil 2–3 minutes per side.
3. Serve scallops on top of mash, sprinkle green onion.

Flavor Boost: Mix a little chipotle puree into the sweet potatoes.

Blackened Scallops with Avocado Crema

Why You’ll Love It:

Cool, silky avocado crema helps mellow out the spice and makes for a restaurant-worthy plate. It’s super fresh and quick enough for a weeknight.

Serving size: Serves 4

Prep Time: 13 minutes

Cook Time: 7 minutes

Total Time: 20 minutes

Ingredients Needed:

• 1 pound sea scallops
• 1 tablespoon blackened spice
• 1 tablespoon oil
• 1 ripe avocado
• 1/4 cup sour cream
• Juice of 1 lime
• Salt
• Microgreens, for garnish

How to Make It:

1. Blend avocado, sour cream, lime juice, and a pinch of salt until smooth.
2. Toss scallops with spice and sear in oil for 2–3 minutes per side.
3. Swipe avocado crema on plate, nestle scallops on top, scatter with microgreens.

Swap This With That: Use Greek yogurt for a lighter crema.

Spicy Blackened Scallop Stir-Fry

Why You’ll Love It:

When you want something bold, quick, and loaded with veggies, this stir-fry style works every time. It’s the kind of thing I throw together when the fridge is full of odds and ends.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients Needed:

• 1 pound sea scallops
• 2 tablespoons blackened stir-fry spice mix
• 1 tablespoon oil
• 1 cup snow peas
• 1 red bell pepper, sliced
• 2 scallions, chopped
• 1 teaspoon sesame seeds

How to Make It:

1. Heat oil in a large skillet or wok.
2. Sear scallops (with spice) for 2 minutes, set aside.
3. Sauté bell peppers and snow peas 3–4 minutes.
4. Return scallops, toss to heat, sprinkle scallions and sesame seeds.

Best Pairings: Serve with steamed jasmine rice, or over noodles.

FAQ

What makes scallops “blackened”?

Blackened means coating the scallops (or any protein) in a bold, spicy seasoning and searing quickly in a hot pan so the outside chars and crisps but the inside stays tender.

Can I use frozen scallops for these blackened recipes?

Yes, just thaw them completely first and dry them really well with paper towels. Too much moisture will stop them from getting that great crust.

How spicy are blackened scallops?

It depends on the spice blend. Most are medium-hot, but you can always dial it down by using less chili or add more if you want real heat.

What’s the best pan for blackened scallops?

A heavy cast iron or stainless steel pan works best. You need high, even heat to get that good crisp edge without overcooking.

Conclusion

There’s just something about spicy, smoky blackened scallops that feels both casual and a little luxe. Whether you’re after a 15-minute skillet dinner, a backyard-worthy grill meal, or a plate worthy of your best dinnerware, these recipes make it easy (and fun) to bring bold flavor into your kitchen. Don’t be afraid to experiment—swap your spice blends, test out different sides, or try grilling instead of searing. Anyone can master these blackened scallops with a few pantry staples and a hot pan. So grab a bag from the seafood counter, heat up that skillet, and make your weeknights or weekends taste a whole lot brighter.