Honey Butter Blackened Scallops with Couscous Salad

by Kaitlynn Fenley

Honey butter blackened scallops are the best scallops you’ll ever have! Pair with cucumber and fermented celery couscous salad for the perfect meal.

The Best Blackened Scallops

Scallops are my all-time favorite seafood. Well, my favorite cooked seafood, because I have to admit raw oysters are my absolute fave. Scallops are wonderful for health too. They contain beneficial vitamins and minerals like selenium, zinc, copper, and iodine.

Sea scallops are also a rich source of healthy fats and low in cholesterol, making them one of the healthiest protein-rich foods. They are over 80% protein, by the way!

It’s taken me a while to figure out how I like my scallops cooked, and I think I nailed it with this recipe. Blackened scallops are the best, and if you enjoy shellfish, you’ll love this recipe.

Honey Butter Blackened Scallops

Most people think blackened seafood is a cooking method, but it’s actually a seasoning. Blackening seasoning, aka “Blackened seasoning,” is a mixture of chili powders, herbs, and spices. It is similar to cajun seasoning and can be used interchangeably.

Here are the ingredients I use to make my blackened seasoning:

  • sea salt
  • black pepper
  • smoked paprika
  • ground cumin
  • garlic powder
  • shallot, finely minced
  • cayenne, ground

The blackened seasoning is a dry rub that you coat the scallops with before cooking. Once seared on both sides, coat them with honey butter to send the flavor over the top.

Couscous Salad with Cucumbers and Fermented Celery

Cold couscous cucumber salad is the best thing to pair with honey butter-blackened scallops. The light and fresh flavors in the salad pair perfectly with the decadent buttery scallops.

The secret to making this couscous salad delicious is fermented celery and leftover honey butter from cooking the scallops. Here are all the ingredients you need to make the salad:

  • pearl couscous
  • butter
  • water
  • salt
  • 4 Persian cucumbers
  • fresh cilantro chopped
  • fermented celery
  • lemon juice
  • olive oil
  • Leftover honey butter from the blackened scallops

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Honey Butter Blackened Scallops with Couscous Salad

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Honey butter blackened scallops are the best scallops you’ll ever have! Pair with cucumber and fermented celery couscous salad for the perfect meal.

  • Author: Kaitlynn Fenley
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: mains
  • Method: stove top


Blackened Scallops

  • 1 pound large scallops (about 16 scallops)
  • 2 tablespoons extra virgin olive oil
  • sea salt
  • black pepper
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 2 teaspoons ground cumin
  • 1 tablespoon fresh shallot, finely minced
  • 1/2 teaspoon cayenne, ground
  • 3 tablespoons salted butter
  • 1 tablespoon raw honey

Couscous Salad

  • 1 cup pearl couscous
  • 1 tablespoon butter
  • 1 1/2 cups of water
  • 1 tsp salt
  • 4 Persian cucumbers
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup fermented celery
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • Left over honey butter from the blackened scallops


  1. Pat the scallops dry with a paper towel.
  2. In a medium bowl, combine the paprika, cumin, garlic, shallot, cayenne, and a pinch each of salt and pepper.
  3. Toss the scallops in the spices until evenly coated.
  4. Heat the olive oil in a large skillet over high heat. When the oil is very hot and almost smoking, add the scallops and sear on both sides until browned, about 3 minutes on each side.
  5. reduce the heat, melt the butter in the pan and drizzle the honey over the scallops. Toss the scallops to coat
  6. Remove from the scallops from the pan and set aside, reserve the honey butter in the pan for the couscous salad.
  7. Cook the cous cous: toast the couscous in butter for about 2 minutes with stirring.
  8. Add the water and salt and bring to a boil, reduce to a simmer, and cover and cook for 15 minutes until tender.
  9. Wash and thinly slice the cucumbers.
  10. Combine the cucumbers and cooked couscous with the fermented celery and cilantro.
  11. Toss in the olive oil and lemon juice.
  12. Warm the left over honey butter in the scallop pan and de-glaze with a splash of lemon juice. Scoop the saucy honey butter from the scallop pan into the couscous salad and toss to combine.
  13. Plate scallops on top the salad and enjoy!
  14. Please leave a 5 star review if you loved the recipe.

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Nutrition information is auto-calculated and estimated as close as possible. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary. We are not liable for any damages caused by your use of this content.

author avatar
Kaitlynn Fenley Author, Educator, Food Microbiologist
Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.

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