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From: Recipe Challenge Winners

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Serves 4


A Runner-Up in the 2009 Diamond Recipe Challenge.


  • 1 ½ pounds of fresh sea scallops
  • Blackening spices (recipe below)
  • 4 Tbs. melted butter
  • 4-flour tortilla
  • 1 large red pepper thinly sliced
  • 1 Tbs. of extra virgin olive oil salt and pepper to taste
  • 8 oz. crumbled blue cheese
  • Fiery pecan butter (recipe below)
  • Blackening spices:
  • 1 Tbs. paprika
  • 1 tsp. garlic powder
  • 1 tsp cayenne pepper
  • 1 tsp white pepper
  • 1 tsp black pepper
  • ½ tsp. dried thyme
  • ½ tsp. dried oregano
  • ½ tsp. salt
  • Mix together blackening seasonings.
  • Fiery Pecan Butter:
  • ½ cup of softened unsalted butter
  • 1 tsp. Tabasco sauce
  • ½ cup of finely chopped pecans
  • 1 large finely chopped garlic
  • 1 ½ tsp. fresh lemon juice
  • Lightly toast pecans in a skillet- let cool.
  • Stir together butter, Tabasco sauce, pecans, chopped garlic and lemon juice.


Heat a skillet over medium heat. Add 1 Tbs. of olive oil and sauté the red pepper for 2-3 minutes. Season to taste with salt and pepper. Remove from heat and set aside. Heat a cast iron skillet on high heat. Dip the top and bottom of sea scallops in melting butter, coat with blacken spices and place in the hot skillet. Cook scallops until blackened about 2-3 minutes on each side. Reheat the skillet from the peppers while the scallops are cooking. One at a time heats the flour tortilla (both sides) in the skillet. Remove heated tortilla to serving plate and spread with fiery pecan butter, add red pepper, 3 blackened sea scallops, crumbled blue cheese. Serve with additional dollop of fiery pecan butter on top.

© 2009 Diamond Foods, Inc. All rights reserved.