Blackened Scallops with Grilled Romaine + Citrus Salad

Blackened Scallops with Grilled Romaine + Citrus SaladBlackened Scallops with Grilled Romaine + Citrus Salad

One of the major differences between our old place and the new house is that we no longer have central A/C. So far, we’ve done pretty well… making sure to open all the windows at the end of the day as the temp cools and then closing them first thing in the morning. At this point, we do our best to avoid cooking indoors. It’s hard to fathom turning on the oven when you’re already sweating buckets.

Eric is usually the grill-master in our house, but once in a while, usually when I have a project that necessitates it, I’ll get the thing going. Earlier this year, I was contacted by Frontier Natural Products Co-op to do some recipe development and photography for their “Grill the Goodness” campaign featuring their line of organic seafood seasonings. Since we’re fully into grilling season, I hope you all enjoy these recipes. I’m fond of all of them, but these scallops, paired with a bright citrus, grilled romaine and avocado salad, is something I could eat every day and never get tired of it.

Once you make this, be sure to check out the other two recipes, Ginger and Honey Glazed Salmon and Grilled Blackened Shrimp, over at the Frontier website.

Blackened Scallops with Grilled Romaine + Citrus Salad

  • July 2, 2014 - 4:57 am

    FoodNerd - Those scallops look incredible. I love Summer with all the fresh fish on offer. I must give this a go!

    FoodNerd x


  • July 2, 2014 - 8:51 am

    Liz @ The Lemon Bowl - Even though there isn’t a drop of lemon juice in this recipe, I want to lick the plate. 😉ReplyCancel

  • July 2, 2014 - 9:20 am

    Tieghan - I love blackened anything and this look so awesome!ReplyCancel

  • July 2, 2014 - 11:59 pm

    Monet - So lovely and fresh. Scallops are just meant for summer and the grill. And of course, they’re also meant for a talented photographer like you. So pretty to capture! So delicious to eat! Thank you for sharing Brian!ReplyCancel

  • July 3, 2014 - 8:37 am

    Joanne - We have been turning on the A/C nonstop and I’m not sure how I could live without it! However, I never seemed to need it when I lived in Boston. I am pining a bit for a grill and these gorgeous scallops are not helping! 😛ReplyCancel

  • July 3, 2014 - 10:54 am

    francesca - The first thing I did when I read you have no central AC is checked to see WHERE YOU ARE. But doesn’t Boston get terribly humid!? We don’t have it either but it basically rains 300 days a year in Holland :)
    Love that you guys incorporated tart citrus here. CheersReplyCancel

  • July 5, 2014 - 7:29 am

    Currently Crushing On. | How Sweet It Is - […] blackened scallops with grilled romaine. […]ReplyCancel

  • July 5, 2014 - 1:30 pm

    Averie @ Averie Cooks - Brian your images are always just drop dead stunning, crisp, clear, gorgeous! Pinned!ReplyCancel

  • July 6, 2014 - 3:25 am

    Millie l Add A Little - This looks seriously amazing! That salad looks so perfect for summer too!

  • July 6, 2014 - 1:19 pm

    Nancy Long - yum, love scallops!ReplyCancel

  • July 7, 2014 - 11:43 am

    Marcia - Brian, that looks so fresh & delicious! I have to make that very soon….
    The other grilled recipes too. Just gorgeous.ReplyCancel

  • July 8, 2014 - 10:49 am

    Amanda - A Cookie Named Desire - Blackened scallops are the best. They really are. And the salad is a wonderful accompaniment This plate looks like absolute perfection.ReplyCancel

  • July 10, 2014 - 3:05 pm

    Present Sense Impressions | Order in the Kitchen - […] and some other spice I was all like “sold.”  I also cannot stop thinking about these Blackened Scallops from one of my favorite bloggers.  It makes me want to make scallops which I literally have made […]ReplyCancel

  • July 16, 2014 - 9:55 am

    Denise - Brian, these scallops are perfect. Just the way I like them, golden brown on the outside. I am not a fan of scallops usually unless they are larger, and cooked this way. Great recipe!!ReplyCancel

  • July 31, 2014 - 5:19 pm

    Liren - Brian, this is so enticing on so many levels. First off, how beautiful! Secondly, I adore scallops, especially since it cooks so very quickly. And lastly, those bright flavors from the citrus salad makes so much sense. I would love this for dinner any night.ReplyCancel

  • July 1, 2015 - 10:52 am

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