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Blackened Scallops with Coconut Creamed Corn

Course Main Course
Cuisine Cajun
Keyword seafood
Total Time 45 minutes
Servings 2
Author Cherry on My Sundae


Chipotle avocado tomato salsa

  • 1 avocado diced
  • 2 tomatoes diced
  • ¼ cup cilantro chopped
  • ¼ cup red onion finely chopped
  • juice of ½ lime
  • 1 teaspoon canned chipotle adobo juices
  • salt and pepper

Coconut creamed corn

  • 1 tablespoon butter
  • 2 corn on the cob shucked
  • 1 tablespoon flour
  • ¾ cup coconut milk
  • ¼ cup grated parmesan
  • salt and pepper

Blackened scallops

  • 2 tablespoon butter
  • 1 lb scallops
  • 1 teaspoon paprika
  • ½ teaspoon oregano
  • ½ teaspoon cayenne
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon onion powder
  • chopped cilantro for garnish


  • Make the chipotle avocado tomato salsa. Combine 1 diced avocado, 2 diced tomatoes, ¼ cup chopped cilantro, ¼ cup finely chopped red onion, and juice of ½ lime. Open the canned chipotle and mix in 1 teaspoon of just the adobo juices with the salsa. Toss everything together and season with salt and pepper. Set aside.
  • Melt 1 tablespoon butter in a saute pan over medium-high heat. Add the corn and cook until slightly charred, about 3-4 minutes. Add 1 tablespoon flour and stir to coat the corn. Add ¾ cup coconut milk and ¼ cup grated parmesan. Reduce heat to low and simmer for 3-4 minutes or until the corn has thickened. Season with salt and pepper. Set aside and keep warm.
  • Pat dry the scallops and remove the side muscle. Combine the seasoning mixture including 1 teaspoon paprika, ½ teaspoon oregano, ½ teaspoon cayenne, ½ teaspoon cumin, ½ teaspoon salt, ½ teaspoon black pepper, and ¼ teaspoon onion powder. Season both sides of the scallops generously with the seasoning mix.
  • Heat 2 tablespoon butter in a medium saute pan over medium-high heat. Lay the scallops in an even layer and cook until seared and blackened, about 3-4 minutes. Flip the scallops over and cook until blackened and firm. Remove from heat and top the coconut creamed corn with the scallops. Serve with salsa.