Blackstone Griddle Scallops (Perfectly Seared in 6 Minutes)

It’s time to elevate your griddle game. If you want an easy yet luxurious meal that tastes like it came from a coastal seafood restaurant, Blackstone Griddle Scallops belong at the top of your list. Large sea scallops are seared until golden and caramelized on the outside, kept tender and sweet in the center, then finished with a quick lemon-herb butter.

The best part? Start to finish, this dish is ready in about 15 minutes. That makes it perfect for a fast weeknight dinner and impressive enough to serve to guests. The flat, screaming-hot surface of a Blackstone is honestly one of the easiest ways to get a steakhouse-quality sear on scallops at home.

If you love quick griddle dinners, try my Blackstone Steak Udon, Blackstone Corn Fritters, or Blackstone Beef and Broccoli next.

Can You Cook Scallops on a Blackstone Griddle?

Yes — and a Blackstone is one of the best tools for the job. The flat top heats evenly across a large surface, so you can lay out a full batch of scallops without crowding them. That even, intense heat is exactly what you need for a deep golden crust while the inside stays juicy and tender. Because the surface is solid (no grates), there’s nothing for delicate scallops to stick to or fall through, and any browned butter or lemon juice stays right where you want it.

Why You’ll Love Cooking Scallops on a Blackstone

• A restaurant-quality sear. The wide, even heat of the flat top gives you that prized golden-brown crust every time.
• Fast. Scallops cook in 4–6 minutes total, making this one of the quickest “fancy” dinners you can make.
• Easy flavor building. You can melt butter and bloom garlic right on the griddle next to the scallops.
• Room to cook everything at once. Sear asparagus, zucchini, or corn on the same surface while the scallops cook.
• Great for entertaining. The open cooking surface makes it a fun, social way to cook for a crowd.
• Indoor or outdoor. Use your Blackstone wherever you like and bring the seafood-restaurant vibe home.

Ingredients Needed for Blackstone Griddle Scallops

You only need a handful of simple ingredients to make this dish shine. (The full measurements, step-by-step directions, and nutrition info are in the printable recipe card below.)

• Sea scallops — Use large, dry-packed sea scallops for the best sear and texture. (Skip small bay scallops here; they’re too small to sear well on a griddle.)
• Kosher salt — Brings out the scallops’ natural sweetness.
• Black pepper — Adds a little warmth and complexity.
• Garlic powder (optional) — A light layer of savory flavor; leave it out if you prefer.
• High-smoke-point oil — Avocado, grapeseed, or light olive oil hold up to high heat and prevent sticking.
• Unsalted butter — For finishing; it browns slightly on the hot surface for extra richness.
• Fresh garlic — Minced and bloomed in the butter for a quick aromatic sauce.
• Lemon — Both zest and juice add brightness that balances the rich butter.
• Fresh herbs — Parsley, chives, and/or thyme add color and a fresh, herbaceous finish.

How to Cook Scallops on a Blackstone Griddle

Step 1: Pat the scallops very dry with paper towels and remove the small side muscle if it’s still attached. Dry scallops are the single biggest secret to a good sear — surface moisture steams instead of browns.

Step 2: Heat your Blackstone over medium-high until it’s very hot (around 375–400°F). A properly preheated surface is what creates the crust.

Step 3: Season the scallops on both sides with salt, pepper, and garlic powder if using. Drizzle a thin layer of high-smoke-point oil onto the hot griddle and spread it out.

Step 4: Place the scallops on the griddle with space between each one — don’t crowd them. Let them cook 2–3 minutes without moving them until a deep golden crust forms.

Step 5: Using a thin metal spatula or tongs, flip each scallop and cook 2–3 minutes more, until both sides are golden and the centers turn opaque.

Step 6: Clear a spot on the griddle (or use a small pan), melt the butter, and add the minced garlic. Cook about 1 minute until fragrant but not browned, then stir in the lemon zest, lemon juice, and fresh herbs. Spoon the lemon-herb butter over the scallops, garnish with extra herbs and lemon wedges, and serve immediately while hot.

Recipe Variations

• Scallops and shrimp. Add peeled shrimp to the griddle for a quick surf-and-surf seafood plate.
• Bacon-wrapped scallops. Wrap each scallop in a thin slice of bacon (secured with a toothpick) for a smoky, savory twist.
• Cajun scallops. Swap the salt and pepper for a Cajun or blackening seasoning blend for a little heat.
• Garlic-Parmesan. Finish with a shower of grated Parmesan over the lemon-herb butter.

Tips for the Best Blackstone Scallops

• Serve right away. Scallops are best straight off the griddle while the crust is crisp.
• Buy dry-packed scallops. “Wet” scallops are treated with a phosphate solution that holds water and prevents browning. Ask for dry-packed (or “diver”) scallops for the best sear.
• Dry them thoroughly. Pat them dry right before cooking — this is the key to a crust.
• Use scallops of similar size so they cook evenly.
• Get the griddle hot first. A medium-high, fully preheated surface is essential for a good sear.
• Don’t move them. Once a scallop hits the griddle, leave it alone until it’s time to flip. Moving it tears the forming crust.
• Don’t overcook. Scallops are done the moment they turn from translucent to opaque — usually 2–3 minutes per side. Overcooked scallops turn rubbery.
• Season simply. Scallops have a delicate, sweet flavor, so let salt, butter, and lemon do most of the work.

What to Serve with Blackstone Scallops

Scallops are rich, so light, fresh sides work beautifully — and since your griddle is already hot, you can cook several of these right alongside the scallops. Try them with Blackstone Griddle Asparagus, Blackstone Griddle Balsamic Vegetables, or Blackstone Griddle Vegetable Skewers for a one-surface meal. For something heartier, a batch of Air Fryer Roasted Mini Potatoes rounds out the plate, and a squeeze of lemon ties everything together. If you want a lower-carb option, serve the scallops over Blackstone Broccoli or another simple griddled green.

Blackstone Scallops Recipe FAQs

What type of scallops are best for the Blackstone? Large, dry-packed sea scallops are best. They’re big enough to develop a great sear and stay tender inside. Small bay scallops cook too quickly and won’t sear well on a flat top.

How do I prepare scallops before cooking? Rinse them, pat them completely dry, and remove the small tough side muscle if it’s still attached. Then season just before they hit the griddle.

What temperature should the Blackstone be? Preheat to medium-high, roughly 375–400°F (190–205°C). That heat creates a sear while cooking the scallops through quickly.

How long do scallops take on a Blackstone? About 2–3 minutes per side. They’re done when golden brown on the outside and opaque in the center. Watch them closely — overcooking makes them tough.

Can I marinate scallops? You can use a light marinade of oil, lemon, and herbs, but always pat the scallops dry before cooking so excess moisture doesn’t prevent searing.

How do I keep scallops from sticking? Make sure the griddle is hot and lightly oiled with a high-smoke-point oil, and make sure the scallops are dry. A hot, oiled surface plus dry scallops equals an easy release.

Can I cook frozen scallops on the Blackstone? Thaw them first. Frozen scallops release a lot of water that prevents searing. Thaw overnight in the refrigerator, then pat them very dry before cooking.

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