If you’re after a quick, elegant meal that’s perfect for a date night yet simple enough for a busy weeknight, this Blackstone Scallops recipe is a winner. With just a few quality ingredients and a hot griddle, you get a restaurant-worthy sear and a tender, buttery interior every time.
Blackstone Scallops Recipe
Seared sea scallops develop a beautiful caramelized crust while remaining delicate and moist inside. Cooking on a Blackstone flat-top griddle delivers consistent high heat across the cooking surface, which is ideal for achieving that signature golden exterior without overcooking the center. This recipe relies on simple seasoning and a high-smoke-point oil like avocado oil to let the scallops’ natural sweetness shine.
The technique centers on drying the scallops thoroughly, seasoning lightly with sea salt, and searing them quickly over medium-high heat. A fast, confident sear on each side locks in juices and creates a crisp exterior. Whether you’re experienced with seafood or making scallops for the first time, the method is straightforward and forgiving when you follow the timing and temperature guidelines.
This style of cooking evokes the teppanyaki experience—chefs searing and flipping ingredients on a large, flat surface—although true hibachi differs, using a round open-grate grill and a direct flame. Either way, seared scallops on a griddle bring bold flavor and theater to the table without requiring complex technique.
Why You’ll Love This Dish
- Simplicity: Only a few ingredients and basic steps needed.
- Rich flavor: A deeply caramelized crust enhances the scallops’ natural sweetness.
- Healthy choice: Uses avocado oil for its high smoke point and healthier fat profile.
- Fast: Ready in about 18 minutes from start to finish—perfect for busy evenings.
75 Incredible Blackstone Recipes (curated inspiration)
Recipe Shopping List
No special ingredients are required—this recipe highlights quality scallops and precise technique. For the full quantities and a printable version, see the recipe card below.
- Fresh sea scallops (dry-packed preferred)
- Sea salt
- Avocado oil (or another high smoke-point oil)
More Blackstone recipes and ideas for pairing
How To Make This Recipe
This overview steps through the core process so you know what to expect at the stove or griddle. Follow the full directions in the recipe card below for exact times and quantities.
- Preheat the griddle: Set your Blackstone or flat-top griddle to medium-high so the surface is hot before cooking.
- Pat scallops dry: Use paper towels to remove any surface moisture—this is essential for a proper sear.
- Season lightly: Sprinkle sea salt on both sides of the scallops.
- Heat the oil: Add avocado oil to the griddle and let it shimmer but not smoke.
- Sear the scallops: Place scallops flat-side down and let them cook undisturbed until a golden crust forms (about 3–4 minutes).
- Flip and finish: Turn scallops onto an oiled area and cook another 3–4 minutes until the second side is browned.
- Serve immediately: Remove from the griddle and serve right away to preserve texture and temperature.
Also delicious when grilled on a Traeger or similar pellet grill
Recipe FAQ
How do I store leftovers?
Scallops are best eaten right after cooking. If you have leftovers, cool them quickly and store in an airtight container in the refrigerator for up to 2 days. Reheating will change the texture.
Can I reheat this dish?
Yes—carefully. Reheat gently in a skillet over low heat with a small amount of butter to avoid overcooking. An air fryer can work at a low temperature if placed in a foil tray with a bit of butter, but expect some loss of the original texture.
Try bacon-wrapped scallops for a smoky, savory variation
Serve This With…
- Homemade bang bang sauce or a lemon-butter drizzle
- Fried rice—plain, kimchi, or vegetable fried rice
- Mushroom risotto for a creamy, comforting pairing
More Seafood Recipes
- Seafood gumbo
- Surf and turf seafood feast
- Seafood paella
- Seafood alfredo
- Filet mignon with lobster
- Lobster rolls
- Grilled lobster tail
Pin this recipe for later
Blackstone Seared Scallops
Your Blackstone griddle is ideal for quickly searing sea scallops to a crisp, caramelized exterior. This is a fast, impressive dinner that becomes a repeat favorite once you master the dry-and-sear technique.
Prep Time: 10 minutes • Cook Time: 8 minutes • Total Time: 18 minutes
Ingredients
- 2 pounds sea scallops (dry-packed preferred)
- 1 tablespoon sea salt
- 4 tablespoons avocado oil
Instructions
- Preheat your Blackstone or flat-top griddle to medium-high heat until the surface is hot.
- Pat the scallops very dry with paper towels. Any surface moisture will prevent a good sear.
- Season both sides of each scallop lightly with sea salt.
- Pour the avocado oil on the griddle and let it heat until it shimmers but doesn’t smoke.
- Place scallops on the griddle with the flat side down, leaving space between each one. Do not move them while they sear.
- Cook undisturbed for 3–4 minutes, until a deep golden crust forms on the bottom side.
- Flip each scallop and ensure the new cooking surface has a little oil to prevent sticking.
- Cook another 3–4 minutes, until the second side is browned and the scallop is opaque throughout but still tender.
- Remove from the griddle and serve immediately with your choice of sauce or side.
Nutrition (per serving)
Calories: 187 • Total Fat: 5g • Saturated Fat: 1g • Trans Fat: 0.01g • Unsaturated Fat: 4g • Cholesterol: 54mg • Sodium: 2633mg • Carbohydrates: 7g • Protein: 27g