Szechuan Pepper Blackened Scallops
**Szechuan Pepper Blackened Scallops** These scallops are a quick and easy weeknight dinner that's packed with flavor. The Szechuan peppercorns give the scallops a slightly numbing and spicy flavor, while the paprika, garlic powder, onion powder, sea salt, and black pepper add a savory depth. The coconut oil helps to create a nice crust on the scallops, and the whole dish comes together in just a few minutes. To make the scallops, start by crushing the Szechuan peppercorns with a mortar and pestle. Then, in a small bowl, mix the crushed peppercorns with the paprika, garlic powder, onion powder, sea salt, and black pepper. Pat the scallops dry with paper towels and coat them evenly with the spice mixture. Heat the coconut oil in a skillet over medium-high heat. Add the scallops to the skillet and cook for 2-3 minutes on each side, or until nicely blackened and cooked through. Serve hot and enjoy!
Szechuan peppercorns are a unique and flavorful spice that has been used in Chinese cooking for centuries. They have a slightly numbing and spicy flavor that can add a lot of depth to dishes. I first tried Szechuan peppercorns in a dish at a Sichuan restaurant in New York City. I was immediately hooked on their flavor, and I've been using them in my cooking ever since. This recipe for Szechuan pepper blackened scallops is a great way to showcase the flavor of this spice. The scallops are cooked quickly in a hot skillet until they are nicely blackened and cooked through. The Szechuan peppercorns give the scallops a slightly numbing and spicy flavor, while the paprika, garlic powder, onion powder, sea salt, and black pepper add a savory depth. The coconut oil helps to create a nice crust on the scallops, and the whole dish comes together in just a few minutes. I love to serve these scallops with a simple salad or some steamed vegetables. They are also great as an appetizer or main course.
Szechuan Pepper Blackened Scallops Szechuan Pepper Blackened Scallops Szechuan Pepper Blackened Scallops Szechuan Pepper Blackened Scallops
Prep time: 15 | Cook time: 10 | Serves: 4
Ingredients
  • 1 lb fresh scallops
  • 1 tbsp Szechuan peppercorns
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 2 tbsp coconut oil
Instructions
  1. Crush the Szechuan peppercorns using a mortar and pestle.
  2. In a small bowl, mix the crushed peppercorns, paprika, garlic powder, onion powder, sea salt, and black pepper.
  3. Pat the scallops dry with paper towels and coat them evenly with the spice mixture.
  4. Heat coconut oil in a skillet over medium-high heat.
  5. Add the scallops to the skillet and cook for 2-3 minutes on each side, or until nicely blackened and cooked through.
  6. Serve hot and enjoy!
Why It Works
  • The Szechuan peppercorns give the scallops a slightly numbing and spicy flavor.
  • The paprika, garlic powder, onion powder, sea salt, and black pepper add a savory depth.
  • The coconut oil helps to create a nice crust on the scallops.
  • The whole dish comes together in just a few minutes.