Perfectly Seared Scallops on Blackstone

Here’s my go-to method for cooking scallops on the Blackstone griddle, with a simple technique that gives you that perfect golden-brown crust on the outside while keeping the inside tender and juicy.

These seared scallops have become my summer dinner party favorite, and guests always ask how I get them just right. I usually make a few extra because my husband tends to snack on them right off the griddle – and honestly, who can blame him?

What Kind of Scallops Should I Use?

For the best seared scallops, you’ll want to look for “dry” sea scallops, which haven’t been treated with any chemical additives, rather than “wet” scallops that have been soaked in a phosphate solution. Size matters too – look for large sea scallops (often labeled as U-10 or U-12, meaning there are 10-12 scallops per pound) rather than smaller bay scallops, since the larger ones are better suited for searing and won’t overcook as quickly. Before cooking, make sure to remove the small side muscle if it’s still attached, and pat your scallops completely dry with paper towels to help achieve that perfect golden-brown crust. If you’re buying frozen scallops, that’s totally fine – just thaw them in the refrigerator overnight and make sure to drain and dry them well before cooking.

Options for Substitutions

While some ingredients in this recipe are essential, there are a few swaps you can try if needed:

• Sea scallops: For the best results, stick with sea scallops – bay scallops are too small and won’t sear properly. If you absolutely can’t find sea scallops, thick-cut sea bass or halibut medallions could work, though cooking times will need adjusting.
• Butter: You can swap melted butter with olive oil or ghee. If using olive oil, choose a light version that can handle high heat without smoking.
• Parsley: Fresh chives or dill make good alternatives to parsley. If using dried herbs instead of fresh, reduce the amount to 2 teaspoons since dried herbs are more concentrated.
• Capers: If you’re not a fan of capers or don’t have them, try finely chopped green olives or even some chopped pickled cucumber for that briny taste.
• Lemon: In place of fresh lemon, you can use lime or even orange for a different citrus note. If using bottled juice, use about 2 tablespoons, though fresh citrus is really best here.

Watch Out for These Mistakes While Cooking

The biggest enemy of perfectly seared scallops is excess moisture, so make sure to thoroughly pat your scallops dry with paper towels before seasoning – this step is crucial for achieving that golden-brown crust instead of ending up with steamed, rubbery scallops.

Temperature control on your Blackstone is essential – if the griddle isn’t hot enough (it should be around 400-450°F), your scallops won’t develop that beautiful sear, but if it’s too hot, they’ll burn on the outside while remaining raw inside.

A common mistake is moving the scallops too soon; let them cook undisturbed for 2-3 minutes on each side, and resist the urge to flip them multiple times – you’ll know they’re ready to flip when they release easily from the cooking surface.

For the best texture, avoid overcrowding the griddle as this will cause the scallops to steam rather than sear, and remember that carryover cooking will continue even after you remove them from the heat, so it’s better to take them off slightly early than too late.

What to Serve With Seared Scallops?

These buttery seared scallops pair perfectly with a simple risotto or angel hair pasta tossed in olive oil and garlic. For a lighter option, try serving them over a bed of fresh arugula or spinach – the peppery greens complement the sweet, tender scallops really well. I like to add some roasted asparagus or green beans on the side to round out the meal, and a glass of crisp white wine makes everything even better. If you’re feeling fancy, a side of creamy mashed potatoes soaks up all that wonderful lemon-butter sauce that comes with the scallops.

Storage Instructions

Keep Fresh: Cooked scallops are best enjoyed right away, but if you have leftovers, place them in an airtight container and pop them in the fridge. They’ll stay good for up to 2 days, though the texture might not be quite as perfect as when freshly seared.

Prep Ahead: While scallops are best cooked fresh, you can prep the butter sauce ahead of time. Mix the melted butter, parsley, capers, and lemon zest, then store it in the fridge for up to 24 hours. Just warm it up gently before serving with your freshly seared scallops.

Serve Again: If you need to enjoy leftover scallops, gently warm them in a pan over low heat just until heated through – about 1-2 minutes per side. Be careful not to overcook them, as they can become tough. I like to add a small pat of butter to help keep them moist.

Preparation Time	10-15 minutes
Cooking Time	5-8 minutes
Total Time	15-23 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 60-70 g
• Fat: 60-70 g
• Carbohydrates: 5-8 g

Ingredients

• 1 pound big sea scallops
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 cup melted butter
• 2 tablespoons minced parsley
• 2 teaspoons chopped capers
• Zest and juice of 1 lemon

Step 1: Prepare the Scallops

Place the scallops on a paper towel or a clean dish towel, then top with a second towel.

Gently press to remove excess moisture.

Let the scallops sit between the towels at room temperature for about 10 minutes to ensure they dry adequately, which helps them sear better.

Step 2: Preheat the Griddle

While the scallops are resting, preheat your Blackstone griddle to medium-high heat.

This gives you the perfect temperature for a nice sear and crisp exterior.

Step 3: Make the Butter Sauce

In a small bowl, combine the butter, parsley, capers, lemon juice, and lemon zest.

Mix well to create a flavorful butter sauce that will complement the scallops beautifully.

Step 4: Season the Scallops

Once the scallops are dry, season them on all sides with salt and pepper.

This basic seasoning enhances their natural sweetness while allowing the butter sauce to shine.

Step 5: Sear the Scallops

Place the seasoned scallops on the preheated griddle.

Cook for 1 1/2 to 2 minutes until a golden crust forms on the bottom.

Flip the scallops and cook for about 60 seconds more, or until the sides are firm and the centers are opaque.

Be careful not to overcook to maintain their tender texture.

Step 6: Finish and Serve

Transfer the cooked scallops to a paper towel-lined plate for a few minutes to absorb any excess oil.

Then, move them onto a serving platter.

Generously top with the prepared butter sauce and serve immediately to enjoy the full, fresh flavors.