A potently spicy seafood dish that will meet the expectations of any spicy seafood lover. Warning! As written, this recipe is too pepper-hot for many. Reduce pepper amounts unless you like it very spicy!


Recipe Summary

3 hrs 25 mins
3 hrs 45 mins
20 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Mix black pepper, white pepper, salt, mustard, cayenne pepper, garlic powder, and thyme together. Dredge scallops in blackening spices.

  • Melt 1/2 of the butter in a skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Add mushrooms and cook until just tender, 4 to 5 minutes. Transfer to a plate, cover, and set aside.

  • Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes.

  • Meanwhile, melt remaining butter in the same skillet over medium heat. Add scallops in a single layer and sear until browned on the outsides and opaque in the centers, 3 to 4 minutes per side. Cover and set aside.

  • Drain pasta and place in a bowl. Drizzle with olive oil. Add the mushroom mixture and tomato. Serve pasta in individual bowls; place scallops on top and drizzle with lemon juice.

Cook's Note:

Try tossing the pasta with lemon-infused olive oil if you like.

Nutrition Facts

331 calories; protein 26.1g; carbohydrates 38.4g; fat 8.6g; cholesterol 55.8mg; sodium 652.1mg. Full Nutrition