Blackstone Scallops Recipe (Seared Flat-Top)

Scallops sear better on a Blackstone than in most home kitchens, because the flat steel holds high heat across a wide, even surface instead of losing temperature the moment cold scallops hit it the way a crowded skillet does. The two things that actually decide whether you get a real crust or a gray, steamed scallop: how dry the scallops are before they touch the steel, and whether you leave them alone once they’re down.

[TODO: Justin’s note on his own scallop cook history/preference here.]

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How to Cook Scallops on a Blackstone

Buy dry-packed, not wet-packed

Dry-packed (also labeled “diver” or “dry”) scallops have no additives. Wet-packed scallops are treated with a sodium tripolyphosphate solution that helps them hold water during shipping, and that extra water is exactly what stops a sear from happening. Wet scallops also look unnaturally bright white; dry scallops are more of an ivory or light beige. Ask at the counter if the label doesn’t say.

Size matters

Large sea scallops, U10 to U15 count (meaning under 10 to under 15 scallops per pound), give you the best margin between a deep crust and an overcooked center. Smaller bay scallops cook through almost instantly and are better suited to a quick toss than a hard sear.

Dry them, then dry them again

Pat scallops with paper towels, then let them sit uncovered on a paper-towel-lined plate in the fridge for 10-15 minutes before cooking. Any surface moisture left on the scallop turns to steam the instant it hits the griddle, and steam prevents browning.

High heat, short time

425-450°F. Scallops are thin enough to cook through fast, so the surface needs to be hot enough to build a crust in the same window the center needs to go from raw to opaque.

Don’t move them

Once a scallop is on the steel, leave it alone. Moving it breaks the contact that’s building the crust and you end up with a pale, torn surface instead of a solid sear.

How to know they’re done

Golden brown crust on both flat sides, opaque and firm all the way through, no translucent center. An instant-read thermometer should read 145°F, the FDA’s minimum safe temperature for seafood.

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Blackstone Seared Scallops with Garlic Butter

Ingredients

• 1.5 lbs large dry-packed sea scallops (U10-U15 count), about 16-20 scallops
• Salt and black pepper
• 2 tbsp avocado oil
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 tbsp fresh parsley, chopped
• 1 lemon, cut into wedges

Instructions

Step 1: Prep Remove the small side muscle (“foot”) from each scallop if still attached; it’s tough and doesn’t sear the same as the rest. Pat scallops completely dry with paper towels, then let them air-dry uncovered in the fridge for 10-15 minutes.

Step 2: Season Season both sides with salt and pepper right before cooking. Salting too early pulls moisture back to the surface.

Step 3: Preheat Bring the Blackstone to high heat (425-450°F) and preheat 10 minutes. Add avocado oil and let it heat 30 seconds.

Step 4: Sear the first side Place scallops flat-side down in a single layer, leaving space between each one. Don’t crowd them. Cook undisturbed for 1.5-2 minutes until a deep golden crust forms.

Step 5: Flip and baste Flip each scallop. Push them into a cleared zone and add butter and garlic. As the butter melts, spoon it over the scallops. Cook 1-1.5 minutes more until the second side is golden and the scallops are opaque and firm throughout (145°F internal).

Step 6: Finish and serve Remove from the griddle immediately so residual heat doesn’t push them past done. Scatter parsley over the top and serve with lemon wedges.

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Tips

Dry scallops sear; wet scallops steam. This is the single biggest factor in whether you get a crust. Buy dry-packed, then dry them again yourself before they hit the steel.

Leave them alone. Once a scallop is down, don’t nudge it, flip it early, or check the underside. One flip, done.

Salt right before cooking, not ahead of time. Salt draws moisture to the surface, which works against the dry-sear goal.

Pull at golden, not longer. A scallop goes from a perfect sear to rubbery in under a minute. If you’re unsure, pull the largest one and check for opaque, firm flesh with an instant-read thermometer at 145°F.

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Buying Scallops

Look for dry-packed on the label, or ask if it isn’t marked. Sizing is listed as a count per pound, written like “U10” or “U15/20”: the “U” means “under,” so U10 means fewer than 10 scallops per pound (large), while U30 means around 30 per pound (small, better for stews than searing). For a hard sear on the griddle, U10-U15 gives the best result. Fresh is ideal if your grocery store has a real seafood counter; otherwise, individually quick-frozen (IQF) dry-packed scallops are a reliable default. Thaw overnight in the refrigerator, never at room temperature, and pat very dry before cooking since thawed scallops release extra water.

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What to Serve With It

Blackstone garlic butter covers both the scallops and a side of asparagus seared in the same pan while the scallops rest. Potatoes done ahead and held warm round it out. For a bigger spread, scallops share the griddle well with lobster tail: start the lobster shell-side down first since it takes longer, then sear the scallops in the last few minutes.

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Storage

Scallops are a cook-and-eat dish. Reheating pushes already-delicate flesh toward rubbery, so cook only what you’ll eat that meal. Leftover cooked scallops keep in the fridge up to 2 days; chop them cold into a salad or grain bowl rather than trying to reheat them on the griddle.

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More flat-top recipes: Blackstone Fish Recipes · Blackstone Lobster Tail · Blackstone Shrimp

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Frequently Asked Questions

What temperature do you cook scallops on a Blackstone griddle?

High heat, 425-450°F. Scallops are thin and need a hot surface to build a crust before the center overcooks. Medium heat steams them instead of searing them.

How long do you cook scallops on a Blackstone?

About 1.5-2 minutes per side, 3-4 minutes total, for large (U10-U15) dry-packed sea scallops. They’re done when both sides are golden and the internal temperature reads 145°F.

Should I use wet or dry-packed scallops?

Dry-packed. Wet-packed scallops are treated with a solution that helps them hold water, and that extra moisture prevents browning. Dry-packed scallops sear properly; wet-packed scallops mostly steam.

How do you know when scallops are done?

A deep golden crust on both flat sides, opaque and firm flesh with no translucent center, and an internal temperature of 145°F, the FDA’s minimum safe temperature for seafood.

Can I use frozen scallops?

Yes. Thaw overnight in the refrigerator, never at room temperature or under hot water. Pat them very dry before seasoning since thawed scallops release extra moisture that will steam instead of sear.