There’s something special about searing scallops on a hot griddle outdoors. Maybe it’s the quick sizzle the moment they hit the heat, or maybe it’s how effortlessly elegant this dish feels even though it takes just minutes to make. I love dishes like this — simple ingredients, fast cooking, and huge payoff. These Blackstone scallops bring together that caramelised golden crust on the outside and a tender, almost buttery center that makes you stop mid-bite and appreciate the moment.
Whenever I’m in the mood to treat my family or myself to something that feels a touch luxurious without requiring a big grocery list or a long evening in the kitchen, this is the recipe I reach for. A handful of scallops, some lemon, a little butter, and a griddle that does half the work for you — that’s all you need for a dinner that tastes restaurant-worthy.
Why You’ll Love These Scallops
Done in 20 minutes, start to finish
From drying the scallops to sitting down at the table, this entire recipe comes together incredibly fast.
A flavour combination that always works
The sweetness of scallops, the richness of butter, the brightness of lemon, and the briny pop of capers — every bite is balanced and satisfying.
Perfect for busy weeknights or a quiet celebration
These scallops feel special, but the process is easier than most chicken dinners.
Blackstone-friendly, but stovetop-friendly too
If you don’t have a griddle, a hot cast-iron pan indoors gives you the same gorgeous sear.
Ingredients
For the Scallops
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1 lb large sea scallops (bay scallops work too; just cook them quicker)
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Salt
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Black pepper
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Neutral oil for the griddle
For the Lemon Caper Butter
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4 tablespoons butter, melted
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Fresh parsley, finely chopped
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1 tablespoon chopped capers
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Zest of 1 lemon
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Juice of 1 lemon
How to Make Blackstone Scallops
Prep the scallops
Lay the scallops on a clean towel or paper towels and pat them completely dry. This step determines your sear — moisture prevents browning.
Preheat the Blackstone
Bring the griddle to medium-high heat. A properly heated surface is key to getting that golden crust.
Make the lemon caper butter
Stir together melted butter, parsley, capers, lemon juice, and zest. Set aside so the flavours mingle.
Season and sear
Sprinkle the scallops with salt and pepper. Place them on the griddle, giving each one breathing room. Let them cook untouched for 1½–2 minutes until a deep golden crust forms. Flip and cook another minute until the centers look opaque.
Rest and finish
Transfer the scallops to a towel-lined plate to rest briefly. Arrange on a platter and drizzle generously with the lemon caper butter.
Tips and Tricks
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Dry scallops = better sear
If your scallops are “wet” (treated with preservatives), rinse lightly and dry them very well before cooking. -
High heat and fast cooking
Scallops should never linger on the heat. A quick, decisive sear gives you the perfect texture. -
Don’t overcrowd
Spacing helps the scallops brown instead of steam. -
Check temperature if unsure
Aim for 130°F internal temp. Remove earlier at about 115–120°F because they continue cooking off the heat. -
Play with flavours
Swap lemon for lime, add ginger or soy, use smoked paprika — scallops are very adaptable.
Serving Suggestions
These scallops shine as the star of the plate, but you can build them into different meals:
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Serve over a bed of creamy mashed potatoes.
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Pair with garlic butter pasta for a simple seafood dinner.
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Add to a crisp salad or grain bowl.
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Spoon them over rice with extra lemon caper butter.
They’re light yet indulgent — the kind of dinner that feels complete without extra effort.
Storage
Scallops are best eaten fresh, but leftovers happen.
Store in an airtight container for up to 1 day.
To reheat, warm gently in a skillet over low heat or eat chilled on a salad. Avoid microwaving — it toughens the delicate texture.
FAQs
Can I cook these scallops inside if I don’t have a Blackstone?
Yes! A well-heated cast-iron skillet gives you the same gorgeous sear. Follow the same timing and technique.
Can I make the lemon caper butter ahead of time?
Absolutely. Prepare it up to two days in advance and keep chilled. Warm gently before using so it becomes pourable again.
Should scallops be room temperature before cooking?
Letting them sit out for 10 minutes helps them dry and sear more evenly.
20-Minute Blackstone Scallops
Seared on a hot griddle until beautifully caramelized, these Blackstone scallops bring a touch of elegance to any weeknight.
Ingredients
- 1 pound large sea scallops
- ¼ cup melted butter
- 2 teaspoons chopped capers
- 1 lemon, zested and juiced
- ½ teaspoon black pepper
- ½ teaspoon salt
- 2 tablespoons finely chopped parsley
Instructions
- Lay the scallops on a clean towel, then cover with another towel and press lightly. Let them rest at room temperature for about 10 minutes so they dry well and sear properly.
- Warm your Blackstone griddle over medium-high heat.
- Stir together the melted butter, parsley, capers, lemon juice, and lemon zest to make the sauce.
- Season the scallops evenly with salt and pepper.
- Place them on the hot griddle and cook for about 1½ to 2 minutes until the bottoms are golden. Turn each scallop and cook until the sides feel firm and the centers turn opaque.
- Move the scallops to a towel-lined plate briefly, then place them on a serving platter.
- Spoon the lemon-caper butter over the top and serve right away.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 273Total Fat 14gSaturated Fat 8gUnsaturated Fat 5gCholesterol 79mgSodium 1245mgCarbohydrates 15gFiber 1gSugar 7gProtein 24g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
These Blackstone scallops are everything I love about seafood: fast, flavourful, and surprisingly simple. With just a handful of ingredients and a hot surface, you get buttery centres, crisp edges, and a sauce that ties every bite together. Whether you’re cooking for yourself after a long day or planning something a little special, this recipe brings that touch of elegance without any fuss. Enjoy every seared, lemon-kissed bite.
