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Scallops sizzling on a hot Blackstone griddle with butter and garlic

Blackstone Griddle Scallops

5 from 1 vote
Author: Laurie Fleming
Prep Time: 5 minutes
Cook Time: 6 minutes
Total Time: 11 minutes
Servings: 4 Servings

Description

Blackstone Griddle Scallops are large sea scallops seared until golden and caramelized on the hot flat top, then finished with a quick lemon-herb butter. This easy, restaurant-quality seafood dinner is ready in about 15 minutes.

Ingredients 

  • 1 ½ lb large dry-packed sea scallops, about 16–20 scallops
  • ½ tsp kosher salt, or to taste
  • ¼ tsp black pepper
  • ¼ tsp garlic powder, optional
  • 2 tablespoons high-smoke-point oil, avocado, grapeseed, or light olive oil
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • Zest of 1 lemon
  • Juice of ½ lemon
  • 1 tablespoon chopped fresh herbs, parsley, chives, and/or thyme
  • Lemon wedges, for serving

Instructions

  • Pat the scallops completely dry with paper towels and remove the small side muscle if attached. Dry scallops are essential for a good sear.
  • Preheat the Blackstone griddle over medium-high heat (about 375–400°F) until very hot.
  • Season the scallops on both sides with salt, pepper, and garlic powder if using.
  • Drizzle the oil onto the hot griddle and spread it into a thin layer.
  • Place the scallops on the griddle with space between each one. Sear undisturbed for 2–3 minutes, until a deep golden crust forms.
  • Flip each scallop and cook 2–3 minutes more, until golden on both sides and opaque in the center.
  • Clear a spot on the griddle (or use a small pan) and melt the butter. Add the minced garlic and cook about 1 minute until fragrant but not browned.
  • Remove from the heat and stir in the lemon zest, lemon juice, and fresh herbs.
  • Spoon the lemon-herb butter over the scallops. Garnish with extra herbs and serve immediately with lemon wedges.

Equipment

  • Blackstone Griddle
  • Thin metal spatula or tongs
  • Paper towels

Notes

  • Dry-packed scallops sear far better than "wet" (treated) scallops. Ask your fishmonger or check the label.
  • Don't move the scallops while the first side sears — it tears the crust.
  • Scallops are done the instant they turn opaque; overcooking makes them rubbery.

Nutrition

Serving: 1ServingCalories: 233kcalCarbohydrates: 6gProtein: 21gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 56mgSodium: 959mgPotassium: 366mgFiber: 0.1gSugar: 0.03gVitamin A: 265IUVitamin C: 2mgCalcium: 17mgIron: 1mg