Harp & Wylie’s Blackened Lemon Drop Scallops

Compliments of Chef Brent Harper

(Serves 4)


8 size10/20ct scallops, sliced in half horizontally
1 tablespoon freshly chopped basil
juice of 3 fresh limes
juice of 3 fresh lemons
2 tablespoons extra virgin olive oil.
4 tablespoons grape seed oil
Freshly snipped chives for garnish

Blackening Spice
In a bowl stir together:
8 tablespoons paprika
2 tablespoons dried oregano leaves
2 tablespoons celery salt
4 tablespoons garlic powder
1 tablespoon freshly ground black pepper
1 teaspoon cayenne pepper

• In a small glass or other non reactive bowl, add basil, lime and lemon juice and olive oil and stir to combine.
• Add scallops to marinade and toss gently to evenly coat. Cover with plastic wrap and refrigerate for 2 to 3 hours to all flavours to meld. The scallops should be opaque in colour at the end of the marinating time.
• Remove scallops from fridge and set on countertop for 20 minutes to bring up to room temperature.
• Place prepared blackening spice on a plate and gently coat each side of scallop with spice.
• In a heavy bottomed skillet set on high heat, add grape seed oil and swirl to coat
• Place Scallops in skillet in a single layer and sear each side for 1 to 2 minutes.
• Plate scallops and garnish with chopped chives.