Blackened Scallops with Sweet Corn, Brussels Sprouts and Peppers

I have a sweet spot for scallops. Each bite of this dish is a pop of flavor! The blackened seasoning provides a wonderful spicy and smoky flavor which pairs nicely with the sweetness of the corn, peppers and scallops. I threw some Brussels sprouts in there too for added nutrition and texture. Scoop up all the yummy locally-grown sweet corn you can right now and add this to your dinner menu this week!

1. Preheat oven to 500. Combine blackened seasoning spices in a small bowl.

2. Place veggies on a rimmed baking sheet and toss with olive oil and 1 tablespoon of the seasoning blend. Roast for 20 minutes.

3. Season scallops with the remaining seasoning blend.

4. When the veggies have 5 minutes left to go, heat a large nonstick or cast iron pan over high heat. Add 2 tablespoons of butter and swirl in the pan to coat. Add scallops and cook, undisturbed, for 2 minutes. Flip scallops and add remaining 2 tablespoons of butter. Cook for 2 minutes longer.

5. Scoop veggies onto serving plates and top each with 4 scallops. Squeeze fresh lime juice over each plate and serve!

Blackened Scallops with Sweet Corn, Brussels Sprouts and Peppers

Serves 4

All you need:

Seasoning Blend –

2 teaspoons paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon ground cumin

1 teaspoon salt

1/2 teaspoon sugar

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper

2 tablespoons olive oil

4 ears sweet corn, kernels removed from each cob

1 pound Brussels sprouts, halved

1 red bell pepper, diced

1 green bell pepper, diced

1 small yellow onion, diced

4 tablespoons butter, divided

16 large scallops, side muscle removed and patted dry (thawed if frozen)

1 lime

All you do:

1. Preheat oven to 500. Combine blackened seasoning spices in a small bowl.
2. Place veggies on a rimmed baking sheet and toss with olive oil and 1 tablespoon of the seasoning blend. Roast for 20 minutes.
3. Season scallops with the remaining seasoning blend.
4. When the veggies have 5 minutes left to go, heat a large nonstick or cast iron pan over high heat. Add 2 tablespoons of butter and swirl in the pan to coat. Add scallops and cook, undisturbed, for 2 minutes. Flip scallops and add remaining 2 tablespoons of butter. Cook for 2 minutes longer.
5. Scoop veggies onto serving plates and top each with 4 scallops. Squeeze fresh lime juice over each plate and serve!