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!
Scallops have a fussy reputation. They shouldn't.
Blackstone scallops are one of the FASTEST things I cook out there. They take about five minutes start to finish, and the texture is restaurant-level. The trick isn't the technique. It's the scallops you buy.
Dry-packed only. "Wet" scallops are soaked in a chemical solution that releases water on the griddle. If you get them, you'll steam instead of sear. No crust, lots of frustration. Look for "dry" or "DP" on the package, or ask the fishmonger directly. They taste better, they're lower in sodium, and they actually sear.
After that, this easy scallops recipe almost takes care of itself. Sweet, mild flavor, a hit of lemon, plenty of butter. Hot griddle. Hands off. Done.
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.
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.
- 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: 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 sure your griddle is well-oiled.
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
- Don't Skip the Blot: Before cooking this easy 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.
- Check for the Perfect Internal Temperature: A good rule of thumb is to aim for an internal temperature of 130–135°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 120°F.
Sauce Variations
Garlic Butter: Melt butter with minced garlic and a splash of white wine, then spoon over the scallops right off the griddle.
Brown Butter Sage: Cook butter until nutty and golden, add fresh sage leaves until crisp, and finish with a squeeze of lemon.
Chipotle Lime: Whisk together melted butter, chipotle in adobo, lime juice, and a pinch of honey for a smoky, tangy drizzle.
More Blackstone Recipes You'll Love
- Blackstone Shrimp — another quick-cooking seafood that gets incredible caramelization on the flat top.
- Salmon on the Blackstone Griddle — salmon fillets with the same high-heat magic.
- Marinated Skirt Steak — pair it with these scallops for the ultimate surf and turf dinner.
- Blackstone Asparagus — the perfect veggie side to round out your seafood spread.
20-Minute Blackstone Scallops with Lemon Caper Butter
Equipment
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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