It’s always best to cook Louisiana-style blackened fish outdoors to avoid filling the house with smoke.
Make sure the scallops are at room temperature before adding the melted butter. The seasoning is just right. The sugar carmelizes on the cast iron pan imparting excellent flavor. Thanks, Ricardo.
Omg fabulous.......i had last ate blackened scallops at this little restaurant in Flaglar, florida by the sea they were amazing....so i was nostalgic...so i picked up Ricardo,s recipe......they taste exactly the same...the seasoning was just perfect. Thank you Ricardo for this recipe.
The seasoning is too strong for the mild tasting scallops. The skillet on the grill didn't give the scallops a smokey taste either. Disappointing.
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