The legendary Louisiana chef Paul Prudhomme started the blackening craze; the method calls for coating seafood or meat in a spice mixture before cooking it in a cast-iron pan. The quick cooking over high heat really seals in flavor as it creates a fantastically flavored blackened crust. Redfish is the traditional choice, but I like the juxtaposition of the spicy rub against the sweetness of scallops. Their meaty richness really holds up well to the aggressive blackening. A simple vinaigrette of green onions adds a vibrant freshness to the dish, as does the smoky tomato relish.

　　

Ingredients

serves 4

　　4 ripe plum tomatoes, roasted (see page 108), halved, seeded, and diced

　　1/2 small red onion, thinly sliced

　　2 green onions, green part only, thinly sliced, plus more for garnish

　　3 tablespoons red wine vinegar

　　1/4 cup extra virgin olive oil

　　Kosher salt and freshly ground black pepper

　　

Sea Scallops

3 tablespoons smoked sweet Spanish paprika

　　1 tablespoon ground ancho chile

　　1 tablespoon ground pasilla chile

　　1 teaspoon freshly ground white pepper

　　1 teaspoon freshly ground black pepper

　　1/2 teaspoon dried thyme

　　1/2 teaspoon dried oregano

　　1/4 teaspoon onion powder

　　1/4 teaspoon garlic powder

　　1/4 teaspoon celery salt

　　20 U-10 sea scallops, muscle removed

　　1/4 cup canola oil

　　Kosher salt

　　Green Onion Vinaigrette (recipe follows)

　　

GREEN ONION VINAIGRETTE

1/4 cup white wine vinegar

　　1 small shallot, chopped

　　2 tablespoons mayonnaise

　　1 tablespoon honey

　　6 green onions, green part only, chopped

　　Kosher salt and freshly ground black pepper

　　(makes about 2/3 cup)

　　

Step 1

To make the tomato relish, put the tomatoes, red onion, green onions, vinegar, and olive oil in a medium bowl and mix gently to combine. Season with salt and pepper.

　　

Step 2

To cook the sea scallops, combine the paprika, ancho and pasilla powders, white and black pepper, thyme, oregano, onion and garlic powders, and celery salt in a medium shallow bowl.

　　

Step 3

Heat a large cast-iron pan over high heat until it begins to smoke. Brush the scallops on both sides with the oil and season with salt. Dredge one side of each scallop in the spice rub and put the scallops in the pan spice side down. Cook until browned and a crust has formed, 1 1/2 to 2 minutes. Turn the scallops over and continue to cook until just cooked through, 2 to 3 minutes longer.

　　

Step 4

Divide the scallops among 4 large dinner plates, top each scallop with some of the tomato relish, drizzle with the vinaigrette, and sprinkle some green onion on top.

　　

GREEN ONION VINAIGRETTE

Step 5

Combine the vinegar, 1/4 cup water, the shallot, mayonnaise, and honey in a blender and blend until combined. Add the green onions and blend until smooth. Season with salt and pepper. The vinaigrette can be prepared 4 hours in advance and stored covered in the refrigerator. Bring to room temperature before serving.

　　Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson PotterBOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.