Dorie’s Lori Blackened Scallops: A Fiery Kiss from the Grill

I remember the first time I tasted blackened scallops. It was at a tiny seafood shack on the Gulf Coast, the air thick with salt and the sounds of crashing waves. The char, the spice, the succulent sweetness of the scallop – it was an explosion of flavor that transported me. Since then, I’ve been on a quest to recreate that perfect blackened experience, and Dorie’s Lori Blackened Scallops recipe brings me pretty close. It’s a simple yet sophisticated dish that’s surprisingly easy to make, especially if you’re looking to add a bit of heat to your next barbecue.

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 4 minutes
• Total Time: 9 minutes
• Servings: 4
• Dietary Type: Pescatarian

Ingredients

• 1 to 1 ½ lb scallops
• 4 tablespoons butter
• ½ cup prepared blackening spices (Bayou)

Equipment Needed

• Cast iron pan
• Grill

Instructions

1. Begin by heating a cast iron pan on your stovetop over high heat. The pan needs to be screaming hot. A good indicator is when your smoke alarm starts chirping – that’s when you know you’re ready to go!
2. Simultaneously, preheat your grill to high heat. This ensures that the cast iron pan will maintain its intense heat when transferred.
3. Thoroughly dredge the scallops in the blackening spices, ensuring each scallop is evenly coated. This is key to achieving that signature blackened crust.
4. Carefully place the heated cast iron pan onto the hot grill. This will allow you to cook outdoors while maintaining high searing temperatures.
5. Add the butter to the blackening skillet. Allow the butter to melt completely and coat the bottom of the pan. The sizzling butter will help create a beautiful sear on the scallops.
6. Place the scallops in the hot pan, making sure not to overcrowd them. This will ensure they sear properly instead of steaming.
7. Sear the scallops on one side for approximately 1-2 minutes, or until a dark, blackened crust forms.
8. Flip the scallops and sear the other side for another 1-2 minutes, or until cooked through and opaque. Be careful not to overcook the scallops, as they can become rubbery. They are done when they feel firm to the touch.
9. Remove the pan from the grill and serve immediately!

Expert Tips & Tricks

• Don’t be afraid of the heat: The key to perfectly blackened scallops is a very hot pan. The high heat is what creates the signature crust.
• Pat the scallops dry: Before dredging the scallops in the blackening spices, pat them dry with a paper towel. This will help the spices adhere better and promote a better sear.
• Control the smoke: Blackening spices can produce a lot of smoke. If you’re cooking indoors, make sure you have good ventilation. Cooking on a grill eliminates this problem!
• Adjust the spice level: If you prefer a milder flavor, use a blackening spice blend with less cayenne pepper. You can also mix the blackening spice with a little bit of flour or cornstarch to tone down the heat.
• Use high-quality scallops: The better the quality of the scallops, the better the final dish will be. Look for dry-packed scallops, which haven’t been treated with chemicals that can make them watery and affect their ability to sear.
• Consider adding a splash of lemon juice to the pan at the very end, after removing the pan from the grill, to brighten the flavors.
• If you don’t have a cast iron skillet, a heavy-bottomed stainless steel skillet will work in a pinch, but it won’t retain heat as well as cast iron.

Serving & Storage Suggestions

Serve Dorie’s Lori Blackened Scallops immediately while they’re hot and juicy. They are fantastic served over a bed of creamy grits, alongside a fresh salad, or as part of a seafood pasta dish. Garnish with a sprinkle of fresh parsley or a squeeze of lemon for extra freshness.

Leftover scallops can be stored in an airtight container in the refrigerator for up to 1-2 days. However, be aware that the texture may change slightly upon reheating. To reheat, gently warm the scallops in a skillet over medium-low heat, or briefly microwave them. Avoid overcooking, which can make them tough. Freezing is not recommended as it will drastically alter the texture of the scallops.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	202 kcal	N/A
Calories from Fat	111 kcal	55%
Total Fat	12.4 g	19%
Saturated Fat	7.4 g	36%
Cholesterol	68 mg	22%
Sodium	264.8 mg	11%
Total Carbohydrate	2.7 g	0%
Dietary Fiber	0 g	0%
Sugars	0 g	0%
Protein	19.2 g	38%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Spice it up: For an extra kick, add a pinch of cayenne pepper or a dash of hot sauce to the blackening spice blend.
• Make it dairy-free: Substitute the butter with olive oil or a dairy-free butter alternative.
• Vary the seafood: This blackening technique works well with other types of seafood, such as shrimp, fish fillets (like snapper or grouper), or even chicken breasts.
• Blackened Vegetables: Use this same method on bell peppers or zucchini for a vegetarian offering!

FAQs (Frequently Asked Questions)

Q: Can I use frozen scallops for this recipe?
A: Yes, you can use frozen scallops, but make sure to thaw them completely and pat them dry with paper towels before cooking to remove any excess moisture.

Q: What if I don’t have a grill?
A: You can still make this recipe on the stovetop using a cast iron pan or a heavy-bottomed skillet. Just be sure to have good ventilation, as the blackening spices can produce a lot of smoke.

Q: Can I make the blackening spice blend myself?
A: Absolutely! There are many recipes online for homemade blackening spice blends. Most include paprika, cayenne pepper, garlic powder, onion powder, oregano, thyme, and black pepper.

Q: How do I know when the scallops are cooked through?
A: Scallops are cooked through when they are opaque and firm to the touch. Be careful not to overcook them, as they can become rubbery.

Q: What if my blackening spices are too spicy?
A: You can mix the blackening spice with a little bit of flour or cornstarch to tone down the heat. You can also add a touch of brown sugar to balance the flavors.

Final Thoughts

Dorie’s Lori Blackened Scallops are a culinary adventure waiting to happen. The combination of smoky char, bold spices, and succulent sweetness is simply irresistible. So fire up the grill, gather your ingredients, and prepare to be transported to a seafood shack on the Gulf Coast (or maybe just your own backyard!). Don’t be afraid to experiment with the spice level and serving suggestions to make this dish your own. And most importantly, enjoy the process of creating something delicious and memorable. Pair it with a crisp white wine or a refreshing summer cocktail for the ultimate dining experience. Bon appétit!