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Pacific Seafood Seared Scallops

Posted by on October 5, 2012

We’re excited to announce we have a new blend! We’ve reformulated our Pacific Seafood blend, using bright notes of citrus and lemongrass;  this Pacific Seafood blend incorporates flavors from the Pacific Northwest all the way to Thailand.  Using a delicious process of trial-and-error, while taking into account staff and customer feedback, our fearless leader and accomplished blend artist Amanda created this blend for a wide variety of seafood. We all agree that using it as a rub for seared scallops is where it really shines. The versatility of the Pacific Seafood blend lets these scallops be the shinning star of a huge number of varying meals. Start with the recipe below and see where your culinary creativity takes you!

Pacific Seafood Seared Scallops with Thai Basil Smashed Potatoes, Lemongrass Beurre Blanc, and Avocado Salsa.

Pacific Seafood Seared Scallops


Large sea scallops
1 tsp Pacific Seafood Spice Blend per scallop
1 Tbsp clarified butter
1 Tbsp oil - canola, grapeseed, or rice bran
Salt (kosher or Murray River)


  1. Generously season the flat side of each scallop with salt and freshly ground black pepper. Don't worry about over-salting with this blend, it's salt free!
  2. Press each scallop in to the Pacific Seafood Blend.
  3. Heat the oil and butter in a heavy bottom skillet until it is almost smoking.
  4. Carefully place each scallop in the pan, spice side down.
  5. Let the scallops get a nice dark crust on them. This will take 2-3 minutes. It is important not to move the scallops around while the crust is forming. Resist the urge to flip, nudge, or even touch them.
  6. Once you have a nice golden brown crust, flip the scallops and continue to cook for another minute or so.
  7. A perfectly done scallop will still have lots of "give" in it when gently pressed with a finger. If the scallop is hard or springy, it's overcooked.


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