It’s time to elevate your griddle game! If you are looking for an easy yet luxurious meal that will tantalize the taste buds and impress your dinner guests, look no further. Blackstone Scallops is a delicious recipe you won’t get enough of.
This crowd-pleasing dish can be prepared in just minutes, making it the perfect option if you’re short on time and need something simple but sophisticated. Succulent bay scallops are perfectly seared and then topped with fresh herbs, buttery capers, and lemon juice — cooking scallops on the Blackstone is the best way to lock in flavor and aroma!
If you are looking for even more easy Blackstone recipes, try my recipe for Blackstone Steak Udon, Blackstone Corn Fritters, or Blackstone Beef and Broccoli.
Can You Cook Scallops On Blackstone Griddle
Yes, you can certainly cook scallops on a Blackstone Griddle! The flat top griddle’s even heating and large surface area make it ideal for cooking seafood like scallops. You’ll achieve a nice, even sear while keeping the interior juicy and tender.
Why you’ll love Cooking scallops on blackstone
- Perfect Sear: Seared scallops on Blackstone Griddle are amazing!
- Better Flavor Control: A flat-top grill can easily incorporate additional flavors.
- Quick Cooking Time: Scallops cook incredibly quickly, making them perfect for fast weeknight dinners or impromptu get-togethers.
- No Stick, No Mess: High-quality flat-top grills are often non-stick, which is especially useful for delicate seafood like scallops.
- Versatility: While your scallops are cooking, you can grill vegetables or prepare a sauce next to them.
- Social Cooking Experience: The open design of flat-top grills makes them excellent for social cooking.
- Indoor and Outdoor Flexibility: Many flat-top grills are portable and can be used indoors and outdoors, allowing you to cook scallops wherever you prefer.
Ingredients Needed For Blackstone Scallops
You can quickly whip up this tasty dish with just a few common ingredients! Here’s all you need to know about making your Blackstone Scallops today!
Remember the step-by-step directions and detailed ingredient list are below, in the printable recipe card, as well as the nutritional information.
- Fresh Scallops: Use large scallops for the best results.
- Kosher Salt: Brings out the scallops’ natural sweetness.
- Black Pepper: Adds a bit of heat and complexity to the mild flavor of the scallops.
- Garlic Powder: Adds an extra layer of flavor. If you’re a garlic fan, this is a nice touch, if not you can omit.
- High Smoke-Point Oil: Oils like grapeseed, avocado, or even light olive oil are ideal for high-heat cooking and will prevent the scallops from sticking to the griddle.
- Lemon Wedges: Fresh lemon juice adds a touch of acidity that brightens the dish. Serve with lemon wedges.
- Fresh Parsley: Adds a pop of color and a hint of herbaceous flavor.
- Butter: For a richer flavor, add a small dollop of butter to the scallops right after they come off the griddle.
- Minced Garlic or Shallots: If you want to infuse your scallops with additional flavor, consider adding some minced garlic or shallots to the griddle just before the scallops.
Cooking Scallops On A Blackstone Griddle
Here are the step-step-directions for cooking scallops on a Blackstone Griddle.
Preheat the Griddle: Preheat your Blackstone Griddle on medium-high heat. You want the griddle to be really hot to get a nice sear on the scallops.
Prepare the Scallops: Rinse the scallops under cold water and then pat them thoroughly dry with a paper towel. Any moisture on the surface will prevent them from searing properly. Lightly season the scallops with salt and freshly ground black pepper. If you’re using garlic, mix it with olive oil in a small bowl.
Oil the Griddle: Drizzle some olive oil onto the hot griddle. Spread it around evenly to create a non-stick surface.
Place the Scallops: Carefully place the scallops onto the hot griddle. Make sure they are not touching so that they cook evenly.
Cook: Let the scallops cook without moving them for about 1.5 to 2 minutes until they develop a golden-brown crust.
Flip and Finish: Carefully flip each scallop using a metal spatula or tongs. You can now brush the garlic-infused olive oil over the cooked side if you opt for garlic. Cook for 1-2 minutes or until the second side is golden brown. Scallops cook quickly, so keep an eye on them.
Scallops On The Blackstone Recipe Variations
- Scallops and Shrimp: Season both seafoods with a blend of garlic and herbs for a flavorful, mixed seafood dish that cooks evenly on the griddle.
- Scallops Wrapped in Bacon: Wrap each scallop with a slice of bacon for a deliciously smoky and savory twist.
- Scallops with Lemon Garlic Butter: Sear scallops on the Blackstone and finish them with a drizzle of lemon garlic butter.
Scallops on blackstone recipe tips
- Quality Matters: Choose high-quality, fresh scallops for grilling. Fresh wet scallops should have a moist sheen and a sweet, oceanic smell.
- Dry Them Well: Paint the scallops dry with paper towels before grilling.
- Uniformity is Key: Try to use scallops that are similar in size for even cooking.
- Oil Them, Not the Grill: Instead of oiling the grill grates, lightly brush the scallops with cooking oil to help them sear without sticking.
- Simple Seasoning: Because scallops have a delicate flavor, they don’t need heavy seasoning.
- High Heat for the Win: Use medium-high heat to get a good sear and avoid overcooking. Scallops cook quickly, usually taking just 1.5 to 2 minutes per side.
- No Moving or Pressing: Once you’ve placed the scallops on the grill, let them be until it’s time to flip.
- Use the Right Tools: A set of grill-safe tongs or a thin spatula will allow you to flip the scallops easily and quickly.
- Two-Minute Rule: Scallops take 1.5 to 2 minutes to cook on high heat per side. Be ready to flip and remove them quickly to avoid overcooking.
- Direct vs Indirect Heat: Start with direct heat to sear and then move to a cooler part of the grill if you need to finish cooking them more gently.
- Crosshatch Marks: Rotate the scallops 45 degrees after the first minute before flipping them.
- Test for Doneness: Scallops are done when turned from translucent to opaque.
- Let Rest: Although scallops are best served immediately, resting them off the grill for a minute or two will allow the juices to redistribute.
- Sauce Matters: A light sauce or a squeeze of lemon can add an extra layer of flavor without overpowering the scallops.
- Skewer Strategy: If you’re worried about scallops falling through the grill grates, you can skewer them horizontally. Make sure to use double skewers to flip them easily and to keep them from spinning.
Blackstone Scallops Recipe Faqs
What type of scallops are best for the Blackstone grill? Use sea scallops for their larger size and better texture on the grill. They hold up well and develop a great sear when cooked on a Blackstone griddle.
How do I prepare scallops before grilling them on a Blackstone? Rinse scallops under cold water and pat them dry with paper towels. Remove any side muscles, if present, and season them with salt, pepper, and your choice of herbs or spices.
What temperature should I set the Blackstone griddle for cooking scallops? Preheat the Blackstone griddle to medium-high heat, around 375-400°F (190-200°C). This temperature helps achieve a nice sear on the scallops while cooking them through evenly.
How long should I cook scallops on the Blackstone griddle? Cook scallops for about 2-3 minutes per side. They should be golden brown and opaque in the center. Overcooking can make them tough, so monitor them closely.
Can I use a marinade for scallops on the Blackstone? Yes, you can marinate scallops in a mixture of olive oil, garlic, lemon juice, and herbs for extra flavor. Just be sure to pat them dry before placing them on the griddle to avoid excess moisture.
What should I serve with Blackstone scallops? Blackstone scallops pair well with a variety of side dishes such as roasted vegetables, rice, or a fresh salad. For a complete meal, consider serving them with a light lemon butter sauce.
How do I avoid sticking when cooking scallops on the Blackstone? Ensure the griddle is well-oiled before cooking. Using a high smoke point oil, like canola or vegetable oil, helps create a non-stick surface. Also, make sure the scallops are dry before placing them on the griddle.
Can I cook frozen scallops on the Blackstone? It’s best to thaw scallops before cooking them on the Blackstone. Frozen scallops can release excess moisture, which can affect the searing process. Thaw them in the refrigerator overnight and pat them dry before grilling.
More Blackstone Griddle Recipes
- BLACKSTONE GRIDDLE FROZEN FRENCH FRIES
- BLACKSTONE SIRLOIN STEAK RECIPE
- BLACKSTONE GRIDDLE SCRAMBLED EGGS
- BLACKSTONE GRIDDLE SAUSAGE PATTIES
- BLACKSTONE CHICKEN STIR FRY
- BLACKSTONE FRIED EGGS RECIPE
- BLACKSTONE CHEX PARTY MIX
- BLACKSTONE APPLE CIDER DONUTS
- BLACKSTONE NAAN
Blackstone Scallops
Description
Ingredients
- 3 pounds Fresh scallops, about 1/2 pound per person
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- Zest of 1 lemon
- Juice of 1/2 lemon
- Chopped fresh herbs, such as parsley, thyme, and chives
Instructions
- Ensure the scallops are dry. Pat them gently with paper towels to remove excess moisture. This will help achieve a good sear.
- Preheat your Blackstone griddle over medium-high heat. You want it to be nice and hot for a good sear.
- Drizzle the scallops with olive oil and season both sides with salt and pepper.
- Add a little oil to the hot griddle to prevent sticking. Place the scallops on the griddle, making sure there’s enough space between each scallop for proper searing. Don’t overcrowd the surface.
- Let the scallops cook without moving them for about 2-3 minutes. This will allow a nice crust to form.
- Using tongs, gently flip the scallops and cook for an additional 2-3 minutes on the other side. The scallops should have a golden-brown sear on both sides and be opaque in the center.
- In a small saucepan or on a corner of the griddle, melt the butter. Add the minced garlic and cook for about 1 minute until fragrant but not browned.
- Remove the saucepan from heat and stir in the lemon zest, lemon juice, and chopped fresh herbs.
- Plate the seared scallops and drizzle them with the lemon herb butter. You can also spoon the butter over the scallops while they’re still on the griddle for an extra burst of flavor.
- Garnish the scallops with additional chopped herbs and perhaps a few lemon wedges for an extra pop of freshness. Serve them hot and enjoy!
Equipment
- Blackstone Griddle
- Cooking Oil
Nutrition
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