These Blackstone Scallops are patted dry, seasoned with salt and pepper, and seared in butter at 400°F until golden. They have a tender, buttery center, cost just $4.01 per serving, and are ready in under 10 minutes.
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Scallops on the Blackstone have become one of our favorite date night dinners at home. The hot griddle creates a beautiful golden sear while keeping the center tender and buttery. My sister loves seafood, and these are always one of her top requests when she visits.
What are Scallops?
Scallops are a tender shellfish with a mild, slightly sweet flavor that pairs well with butter and simple seasonings. Most grocery store scallops are already cleaned and only need to be thawed and patted dry before cooking.
Wet Scallops vs. Dry Scallops
Wet scallops are treated with a solution that makes them hold extra water, which can prevent a good sear. Dry scallops are untreated and sear much better. Look for dry or dry-packed scallops for the best golden crust.
How to Select The Best Scallops
- Always choose dry scallops — look for dry-packed on the label. If the scallops are sitting in milky liquid they are wet scallops and will steam instead of sear
- Choose uniform size — scallops that are the same size cook at the same rate. Mixed sizes mean some will be overcooked before others are done
- Look for a fresh clean smell — fresh scallops smell like the ocean — clean and mild. Any strong fishy smell means they are past their prime
- Color check — fresh dry scallops are ivory or slightly pinkish. Bright white scallops that look too perfect are almost always wet-treated
- Thaw properly — always thaw overnight in the refrigerator. Never thaw in warm water which cooks the outside before you even get to the griddle
Ingredients
- Large sea scallops, thawed — always use large sea scallops for the Blackstone — small bay scallops are too tiny and cook through before the crust can develop. Look for dry-packed scallops whenever possible for the best sear. Pat completely dry before seasoning.
- Kosher salt — season both sides just before cooking. Salt draws moisture to the surface so always season right before the scallops go on the hot griddle — never salt ahead of time
- Black pepper — freshly ground gives the best flavor and a subtle heat that balances the sweetness of the scallop beautifully
- Unsalted butter — spread across the hot griddle just before adding the scallops. The butter browns quickly at 400°F creating a rich nutty flavor that makes the scallops taste genuinely restaurant-quality. Always use unsalted so you can control the seasoning. Garlic butter gives an even more impressive result — see variations below
How to Cook Scallops on the Blackstone Griddle
Step 1 – Heat Griddle – Preheat a Blackstone Grill over high heat (approximately 400 degrees Fahrenheit).
Step 2 – Prepare Scallops – Pat as much water as possible out of the wet scallops with paper towels. Then season both sides of the scallops with pinch of salt and pepper.
Step 3 – Melt Butter – Melt the butter on the cooking surface and use a spatula to spread it around the grill.
Step 4 – Cook Scallops – Place the scallops on the grill in a single layer. Let the scallops cook without moving or flipping them for 1-2 minutes per side to get a good sear on them.
Step 5 – Flip and Cook – Flip and cook the other side of the scallops for 1-2 minutes as well. Cook until they are golden brown or perfectly seared scallops.
Step 6 – Serve – Serve immediately while warm and enjoy. When serving garnish with fresh parsley and lemon wedges.
How to know when Scallops are done
Scallops are done when they are opaque and firm with a slight give in the center. Properly cooked scallops should be tender and pull apart in layers. Avoid overcooking, since they can quickly become tough and rubbery.
Tips for Success
- Never skip patting dry. Surface moisture is the enemy of a perfect sear — the single most common reason scallops steam instead of sear on the griddle
- Do not crowd the griddle. Space between each scallop allows the heat to circulate and the crust to develop — too many scallops at once drops the griddle temperature and causes steaming
- Never move the scallops. Leave them completely undisturbed until they release naturally — moving them tears the developing crust and prevents the golden sear
- Cook in batches if needed. Better to cook two perfect rounds than one crowded round of steamed scallops
- Serve immediately. Scallops lose their perfect texture within minutes of coming off the griddle — always have plates and sides ready before the scallops go on
Variations and Substitutions
- Garlic butter — melt a pat of garlic butter directly on the griddle instead of plain butter for a richer more aromatic sear that tastes genuinely restaurant-quality
- Lemon butter scallops — squeeze fresh lemon juice over the scallops in the last 30 seconds of cooking and finish with a pat of butter for a bright citrusy version
- Hibachi scallops — cook alongside diced onion and drizzle with soy sauce and a touch of honey for a Japanese-inspired variation
- Cajun scallops — substitute the salt and pepper with a cajun seasoning blend for a bold spicy crust
- Herb finish — scatter fresh parsley thyme or chives directly over the scallops right as they come off the griddle for a bright herby finish
- Bacon wrapped — wrap each scallop in half a slice of bacon secured with a toothpick before cooking for a smoky indulgent variation
Serving Suggestions
When we make Blackstone Recipes, we like to prepare sides that can easily be made on the griddle. This makes for a quick and easy dinner and cleanup is a breeze.
They are delicious served with many different cuts of meat. We have enjoyed them with shrimp, chicken, blackened salmon and Alaskan salmon. Cook for a date night or a quick and easy weeknight dinner.
- Blackstone Hibachi Noodles – This is a easy noodle dish that is easy to prepare on the griddle. With simple ingredients, it goes with many different meats.
- Hibachi Blackstone Vegetables – This is a quick and easy side dish. The vegetables are cooked to perfection and are so flavorful.
- Blackstone Fried Rice – Fried Rice is our favorite way to use up leftover rice. It is made with simple ingredients and a delicious side to this blackened salmon.
- Salad – Scallops are even delicious served on a salad if your prefer.
Storage and Reheating Instructions
Refrigerator
- Store in an airtight container for up to 3–4 days — scallops are best served fresh and the texture changes significantly after refrigeration
Reheating
- Reheat gently in a skillet over medium heat with a small pat of butter for 1 minute per side — never microwave which makes scallops rubbery and tough
Note on leftovers
Leftover scallops are delicious sliced cold over a green salad with lemon vinaigrette — this is often better than reheating them
Frequently Asked Questions
The most common reasons are not patting them dry enough, crowding the griddle, or the butter not being hot enough before adding the scallops — always preheat to 400°F and ensure the butter is foaming before the scallops go on.
Always thaw completely before cooking — frozen scallops release too much water on the hot griddle and will steam instead of sear. Thaw overnight in the refrigerator for the best result.
Dry scallops have not been treated with preservatives and sear significantly better — wet scallops release excess water on the hot griddle and steam instead of developing a golden crust. Always look for dry-packed on the label when buying for this recipe.
Yes — sear in a hot cast iron skillet over medium-high heat with butter using the exact same method and timing as the Blackstone version.
More Easy Blackstone Seafood Recipes
These Blackstone Scallops are the dinner we make every time we want date night at home without the restaurant bill — perfectly golden butter-seared scallops for just $4.01 a serving and ready in under 10 minutes. Pat them completely dry get the butter screaming hot and do not move them — that is the entire secret.
If you make them leave a star rating and a comment below — I love hearing whether your family thought they tasted like a restaurant and what sides you served alongside them!
Scallops on Blackstone
Ingredients
- 24 Large Sea Scallops thawed
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 Tablespoon Butter
See how we calculate recipe costs.
Instructions
- Preheat a Blackstone Grill over high heat (approximately 400 degrees Fahrenheit).
- Pat as much water as possible out of the scallops with paper towels. Then season both sides of the scallops with salt and pepper.
- Melt the butter on the grill and use a spatula to spread it around the grill.
- Place the scallops on the grill in a single layer. Let the scallops cook without moving or flipping them for 1-2 minutes to get a good sear on them.
- Flip and cook the other side of the scallops for 1-2 minutes as well.
- Serve immediately while warm and enjoy!
