Pacific Seafood Seared Scallops

Posted by on October 5, 2012

We have exciting news! Our Pacific Seafood blend has been reformulated 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. To showcase this new blend, we all agree that using it as a rub for seared scallops is where it really shines. The versatility of the 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

Pacific Seafood Seared Scallops



  1. Generously season the flat side of each scallop with salt and freshly ground black pepper.
  2. Press each scallop in to the Pacific Seafood. (Don't worry about over-salting. The blend is salt-free!)
  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. Remove the scallops from the pan and serve.


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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