Blackened Scallops with Vegetable Medley
A special treat!
- Contains Shellfish
Ingredients
- 1 lb.(15-20 count) fresh sea scallops
- 4 tablespoons canola oil, divided
- 2 tablespoons Cajun seasoning
- Kosher salt, as desired
- Ground black pepper, as desired
- 1 red bell pepper, seeds removed, cut in quarters
- 1 zucchini, cut in thirds lengthwise
- 1 yellow squash, cut in thirds lengthwise
- 1 small eggplant, cut in 1/4-inch slices on a bias
- Fresh basil leaves, thinly sliced, as desired
- Balsamic glaze (optional)
- Ninja® Foodi® XL Pro Grill & Griddle
Instructions
Step 1
To install the grill grate, slide it into the front of the base so it hooks in, then press down on the back until it clicks into place. Select GRILL, set temperature to MAX, and set time to 25 minutes. Close the hood and press the dial to begin preheating (preheating will take approximately 5 minutes).
Step 2
Season scallops with 2 tablespoons canola oil, Cajun seasoning, salt, and pepper.
Step 3
In a large bowl, toss vegetables with remaining canola oil, salt, and pepper.
Step 4
When unit beeps to signal it has preheated, open hood and place half of the vegetables on the grill. Leave the hood open to begin cooking. Cook for 7 to 9 minutes, flipping halfway through. Remove the cooked vegetables from the grill. Repeat with the remaining vegetables.
Step 5
When cooking is complete, place the scallops on the grill. Leave hood open and cook for 7 minutes, flipping halfway through.
Step 6
When cooking is complete, remove scallops from the grill. Serve with vegetables. Garnish with basil and balsamic glaze.