New Orleans Blackened Scallops

Firey hot, addicting, delicious.  Inspired by Chef Paul Prudhomme.


1 teaspoon cayenne pepper

1/4 teaspoon ground black pepper

1 teaspoon salt

1/4 teaspoon granulated garlic

1/2 teaspoon ground thyme

1/2 pound sea scallops (about 12 large)

1/2 stick (1/4 cup) butter, melted in a small bowl



Heat a large cast iron skillet about 8 minutes over medium heat.  Meanwhile, combine peppers, salt, garlic and thyme in a small bowl.

Brush pan with a very thin coating of vegetable oil.  Dip each scallop in melted butter, then lightly in spice mixture and fry over a medium heat until blackened (about 1 1/2 minutes).  Turn and cook another 30 seconds until it just starts to split on the sides.  Serves 3 or 4 as an appetizer, or place a few on top of a creamy pasta dish.