the Franklin County tourist development council presents seafood cooking tips on how to prepare our world-famous seafood hi my name is Ted slap with fish can't restaurant Karen and today we'll be preparing blackened scallops today for the black and Scott's be using a fresh base color as well as Papa Dawn's blackening seasoning fresh lemon and butter we'll start by taking our scallops separating them out and dust them fairly liberally with the pulper don't flatten season after done so in our pan we'll take our butter which is probably three to four tablespoons worth in a warm pan and add our scallops and now we're sauteing some spinach to garnish as well as complement our black and scallops all right and with a slotted spoon we'll drain our black and scallops directly on top of our side