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Blackened Scallop Bites with Citrus Gremolata
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Course Appetizer
Cuisine American
Servings 4 people

Equipment

  • Cast Iron Skillet
  • Mixing Bowl
  • Zester

Ingredients
  

  • 1 pound sea scallops, patted dry and cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh parsley, finely chopped
  • 2 cloves garlic, minced
  • Zest of 1 lemon
  • Zest of 1 orange
  • 1 tablespoon olive oil

Instructions
 

  • Mix the paprika, garlic powder, onion powder, cayenne pepper, dried thyme, salt, and black pepper in a small bowl to create the blackening seasoning.
  • Toss the scallop pieces with 1 tablespoon of olive oil, then coat them evenly with the seasoning mix.
  • Heat the remaining 1 tablespoon of olive oil in a cast iron skillet over medium-high heat until it shimmers.
  • Add the seasoned scallops in a single layer and cook for 1 to 2 minutes per side until a dark crust forms and the centers turn opaque.
  • Remove the scallops from the skillet and set them aside on a plate.
  • In a separate bowl, combine the parsley, minced garlic, lemon zest, orange zest, and 1 tablespoon olive oil to make the gremolata.
  • Spoon the gremolata over the warm scallop bites just before serving.

Notes

Use dry-packed scallops for the best sear and avoid excess moisture that can prevent browning. If you prefer milder heat, reduce the cayenne by half. These bites taste best right after cooking, but you can prep the seasoning and gremolata up to a few hours ahead and store them separately in the fridge.
Course: Appetizer
Cuisine: American
Equipment: Cast Iron Skillet, Mixing Bowl, Zester