These Blackened Garlic Butter Scallops are perfectly seared with a golden crust, tender and juicy inside, and served with a rich, creamy herb aioli. This elegant seafood dish comes together in under 20 minutes and is perfect for a restaurant-quality dinner at home.

Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 4

---

Ingredients

For the Scallops

• 1½ lbs (680 g) large sea scallops
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon cayenne pepper (optional)
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• ½ teaspoon sea salt
• ½ teaspoon black pepper
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh parsley

Creamy Herb Aioli

• ½ cup mayonnaise
• 2 tablespoons sour cream or Greek yogurt
• 2 garlic cloves, finely minced
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon chopped fresh parsley
• 1 teaspoon chopped fresh chives
• ½ teaspoon dried dill
• Salt and black pepper to taste

---

Instructions

Step 1: Prepare the Scallops

1. Pat the scallops completely dry with paper towels.
2. Remove the small side muscle if still attached.
3. In a small bowl, mix together the smoked paprika, garlic powder, onion powder, cayenne, thyme, oregano, salt, and black pepper.
4. Coat both sides of the scallops evenly with the seasoning mixture.

Step 2: Sear the Scallops

1. Heat olive oil in a large cast-iron skillet over medium-high heat.
2. Place the scallops in the skillet without overcrowding.
3. Cook for 2–3 minutes per side until a deep golden crust forms.
4. Add the butter and minced garlic during the last minute of cooking.
5. Spoon the melted garlic butter over the scallops.
6. Drizzle with fresh lemon juice and sprinkle with chopped parsley.

Step 3: Make the Herb Aioli

1. In a small bowl, whisk together:
   • Mayonnaise
   • Sour cream or Greek yogurt
   • Garlic
   • Lemon juice
   • Dijon mustard
   • Parsley
   • Chives
   • Dill
   • Salt
   • Black pepper
2. Refrigerate until ready to serve.

Step 4: Serve

Arrange the scallops on a serving plate with the creamy herb aioli on the side. Garnish with extra parsley and lemon wedges if desired.

---

Serving Suggestions

• Garlic mashed potatoes
• Lemon herb rice
• Roasted asparagus
• Grilled zucchini
• Steamed broccoli
• Mediterranean salad
• Crusty artisan bread

---

Nutrition Information (Per Serving)

• Calories: 355
• Protein: 29g
• Carbohydrates: 4g
• Fat: 24g
• Saturated Fat: 7g
• Fiber: 0g
• Sugar: 1g
• Sodium: 690mg
• Cholesterol: 95mg
• Calcium: 4% DV
• Iron: 8% DV

Nutrition values are approximate and may vary depending on the ingredients used.

---

Storage

• Refrigerator: Store leftover scallops in an airtight container for up to 2 days.
• Freezer: Freeze cooked scallops for up to 2 months.
• Reheating: Reheat gently in a skillet over low heat with a little butter to prevent overcooking. Avoid microwaving if possible, as it can make the scallops rubbery.

---

Nut Information

Contains Nuts? No.

Tree Nuts: None.

Peanuts: None.

Sesame: Not included.

Allergy Note: This recipe is naturally nut-free. Always check labels on mayonnaise, Dijon mustard, and seasonings if preparing for someone with severe nut allergies, as manufacturing practices may vary.

---

Frequently Asked Questions

Q: How do I get a perfect golden crust on scallops?

A: Pat the scallops completely dry and use a very hot skillet. Avoid moving them until it’s time to flip.

Q: Can I use frozen scallops?

A: Yes. Thaw them completely in the refrigerator, then pat them very dry before seasoning and cooking.

Q: Why are my scallops rubbery?

A: Overcooking is the most common cause. Cook them for only 2–3 minutes per side until just opaque.

Q: Can I grill the scallops?

A: Yes. Grill over medium-high heat for about 2 minutes per side using a lightly oiled grill grate.

Q: Can I make the herb aioli ahead of time?

A: Yes. It can be prepared up to 2 days in advance and stored in the refrigerator.

Q: Is this recipe keto-friendly?

A: Yes. It is naturally low in carbohydrates and high in protein and healthy fats.

Q: What can I substitute for scallops?

A: Large shrimp, firm white fish, or chunks of salmon work well with the same seasoning blend.

Q: Can I make it dairy-free?

A: Yes. Replace the butter with olive oil or a dairy-free butter alternative, and use dairy-free yogurt in the aioli if needed.