Blackstone Scallops are a mouthwatering seafood dinner that delivers complex flavors with minimal effort. You will love how the golden, nutty exterior gives way to the delicate, almost creamy center. They are the perfect way to bring a little luxury to your weeknight dinner table!
If you are a seafood lover eager to enhance your griddle cooking skills, cooking scallops on the Blackstone is a must-try.
Scallops' mild, sweet flavor pairs perfectly with the tang of lemon and the richness of butter.
Whether it's a quick weeknight dinner or a special date night, this scallop dish is sure to impress.
Ingredients and Substitutions
- Large Sea Scallops: If you can't get your hands on large sea scallops, bay scallops are an acceptable substitute, just remember that they'll cook up a bit quicker because of their petite size.
- Salt: Sea salt is my personal favorite, but kosher salt is also a great option.
- Black Pepper: While freshly ground pepper is ideal for that extra zing, the pre-ground variety works just fine.
Lemon Caper Butter
- Butter: For those looking for a dairy-free option, olive oil is a good alternative, though it will slightly alter the taste.
- Fresh Parsley: Fresh herbs add a pop of fresh, herby flavor that brightens up the richness of the butter.
- Chopped Capers: These bring a burst of briny flavor that's hard to beat. If you don't have capers, you could use a teaspoon of minced garlic for a different flavor profile.
- Lemon Zest and Juice: The lemony lift is the secret to balancing the dish with its sunny, acidic notes. I like to have an extra lemon on hand so I can serve my scallops with lemon wedges.
Step-by-Step
Prepping the Scallops
Start by placing the scallops on a clean dish towel or paper towel. Gently pat dry with another paper towel and let the scallops sit at room temperature for a few minutes. Drying the scallops is crucial; moisture can hinder the caramelized crust you're aiming for.
Firing Up the Blackstone
While you're prepping the scallops, preheat the Blackstone griddle to medium-high heat.
Make the Butter
Combine the melted butter, parsley, capers, lemon juice, and zest in a small bowl.
Season and Sear
Season your scallops with salt and pepper. Give them a quick massage to ensure the seasoning sticks. Lay the scallops gently on the hot Blackstone griddle, giving each one ample space to cook without steaming. Leave them to sizzle for about 1 ½ to 2 minutes until a golden-brown crust forms.
Flip the scallops. Cook for an additional minute or until the sides are firm and the centers are opaquely delicious.
Serving
Remove your perfectly cooked scallops from the griddle and allow them to rest on a paper towel-lined plate for a few minutes. This lets any residual moisture escape and the scallops to firm up. Then, transfer them to your favorite serving platter and drizzle with the lemon caper butter.
Tips and Tricks
- Quick and Hot: The secret to that perfect sear lies in the combination of speed and heat. Preheat your Blackstone to a medium-high temperature, and don't leave your scallops on any longer than necessary. This ensures a quick sear and reduces the risk of overcooking the centers.
- Don't Skip the Blot: Before cooking this Blackstone scallops recipe, make sure to pat your scallops dry to remove excess moisture. Moisture is the enemy of browning, and wet scallops will steam instead of sear, leaving you with a less-than-desirable texture.
- Space Them Out: Give your scallops plenty of room on the griddle. If they're too close together, they'll steam instead of sear. Remember, crowding equals steaming.
- Choose Dry Scallops: Whenever possible, opt for "dry" scallops over "wet" ones. Dry scallops, which haven't been soaked in a chemical solution, not only taste better but are also lower in sodium. They sear beautifully, offering that gorgeous crust without any additives impacting the flavor or your health.
- Check for the Perfect Internal Temperature: A good rule of thumb is to aim for an internal temperature of 130°F (about 52°C to 54°C). At this temperature, scallops are safely cooked yet still tender and moist, avoiding the rubberiness that comes from overcooking. Use an instant-read thermometer to check without guessing. Remember, the scallops will continue to cook slightly after removing them from the heat, so pulling them off a tad early can be a smart move - I recommend 115°F to 120°F.
- Get Creative: Feel free to play with the flavor profile here. Craving Asian flavors? Use lime instead of lemon, and add ginger and soy sauce to the butter. Or, go with garlic powder, onion powder, and smoked paprika.
FAQs
Can I cook these scallops indoors on a skillet if I don't have a Blackstone griddle?
Absolutely! A high-quality cast-iron skillet can deliver similar results. Preheat your cast-iron pan well and cook according to the recipe's directions.
Can the Lemon Caper Butter be made in advance?
You can prepare the butter up to two days ahead of time and store it in the refrigerator. Before serving, gently reheat to bring it back to a liquid state.
Storing Your Scallops
If you find yourself with leftover scallops (it happens to the best of us), store them in an airtight container in the refrigerator for up to a day.
Reheat them with a little caution, making sure not to overdo it and dry them out. They make a fine addition to a next-day salad or a quick, easy dinner.
More Blackstone Griddle Recipes to Explore
- Blackstone Ribeye: Discover the secret to a perfectly seared ribeye steak with a bold crust and tender interior, a carnivore's delight on the Blackstone griddle.
- Blackstone Tortellini: Elevate pasta night with this quick and flavorful tortellini recipe.
- Blackstone Broccoli: A simple side dish that packs a crunchy punch.
- Blackstone Brussels Sprouts: Learn how to transform Brussels sprouts into a crispy, caramelized treat.
20-Minute Blackstone Scallops
Equipment
- Blackstone Griddle
Ingredients
- 1 pound large sea scallops
- ½ teaspoon salt
- ½ teaspoon black pepper
Lemon Caper Butter
- ¼ cup butter melted
- 2 tablespoons finely chopped parsley
- 2 teaspoons chopped capers
- 1 lemon zested and juiced
Instructions
- Place the scallops on a paper towel or clean dish towel. Top with a second towel and press gently. Let them sit between the towels at room temperature for about 10 minutes.
- Preheat your Blackstone griddle to medium-high heat.
- In a small bowl, combine the butter, parsley, capers, lemon juice, and lemon zest.
- Season the scallops on all sides with salt and pepper.
- Cook for 1 ½ to 2 minutes. Flip and cook until the sides are firm and the centers are opaque, about 60 seconds longer.
- Transfer to a paper towel-lined plate for a few minutes, and then move to a serving platter.
- Top with the butter sauce and serve immediately.
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