Blackened Scallops with Garlic Herb Potatoes and Parmesan Asparagus

Don’t be intimidated! Cooking scallops at home can be easy.

This recipe is perfect for a yummy weeknight dinner or an impressive family meal, bringing bold, savory flavors from Merman’s Revenge Blackened Seasoning with just a hint of elegance. Juicy, spice-crusted scallops meet crispy, garlic-roasted potatoes and tender, cheesy asparagus.

Top it off with a squeeze of fresh lemon, and you’ve got a restaurant-quality meal that’s as fun to make as it is to eat.

Ingredients:

For the Potatoes:

• 2 lbs small red potatoes (quartered)

• 1 tbsp olive oil

• 1/2 tsp minced garlic

• Two sprigs of dried rosemary

• 2 tsp salt

• 2 tsp pepper

For the Asparagus:

• 1 bunch asparagus (trimmed)

• 1 tbsp olive oil

• 1/2 tsp minced garlic

• Salt and pepper (to taste)

• 1/4 cup grated Parmesan cheese

For the Scallops:

• 1 lb frozen scallops (thawed, patted dry)

• 2 tbsp Merman's Revenge Blackened Seasoning

• 2 tbsp butter

Garnish:

• Lemon (optional)

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Directions:

1. Prepare the potatoes.

• Preheat the oven to 400°F (200°C).

• Toss the quartered red potatoes with olive oil, rosemary, salt, pepper, and minced garlic.

• Spread them out on a baking sheet and roast for 20–30 minutes, flipping halfway, until crispy and golden.

2. Cook the asparagus.

• Drizzle the asparagus with olive oil and sprinkle with 1/2 tsp minced garlic, salt, and pepper.

• Lay the asparagus on a baking sheet and sprinkle on the Parmesan cheese. Roast in the oven alongside the potatoes for 10 minutes, or until tender.

3. Sear the scallops.

• Pat the scallops dry thoroughly with paper towels.

• Season both sides of the scallops with Merman's Revenge Blackened Seasoning, using about 1 tbsp for each side.

• Add the scallops to a cast-iron skillet over medium to medium-high heat, ensuring they are not crowded in the pan. Add 2 tbsp of butter.

• Cook for 2.5–3 minutes per side, until a golden crust forms and the scallops are just cooked through (opaque in the center).

4. Assemble and serve.

• Arrange the roasted garlic herb potatoes and Parmesan asparagus on a plate.

• Place the blackened scallops on top or to the side.

• Sprinkle the remaining Parmesan cheese over the asparagus before serving.

5. Enjoy!

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Tips:

• A squeeze of lemon over the scallops for brightness.

• Serve with a crusty garlic bread or a light white wine.