Recipe Instructions Preheat oven to 350 degrees. Heat a skillet over high heat. Dredge scallops in spices and saute on both sides. Finish the cooking in the oven, for about 4 or 5 minutes. It is also wise to have all your windows open, and all your smoke alarms disconnected, considering the amount

Directions: Mix blackening spices together. Dredge scallops in blackening spices. In skillet, sauté onion in butter, add mushrooms after onions are translucent, set aside. Boil pasta in water, add a little olive oil. Cook 4-5 minutes, or according to instructions. Heat a pat of butter in

Note: Seafood Stock can be made from fish-flavored bouillon cubes, available in most supermarkets. Bring a large pot of water to a boil over high heat. In the meantime, make the pepper sauce. Put the roasted peppers, shallots, garlic and vinegar in a blender and puree until smooth. Add 1/2 cup of

For the Lemon-Butter Sauce: Add lemon juice and white wine to a small saute pan. Cook over medium-high heat until mixture is reduced by a third. Add chopped parsley and butter in pieces. Remove from heat and whisk until butter is completely melted. Set aside.

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Lori Blackened Scallops. Free Lori Blackened Scallops recipe. How to cook Lori Blackened Scallops. How to prepare Lori Blackened Scallops.