How To Cook Scallops On A Blackstone

Hey there, seafood lover! Let's talk scallops, yeah? You've got your Blackstone grill all fired up, and you're thinking, "How do I make these little beauties dance on that hot plate?" Well, grab a coffee, let's chat.

First things first, buy the right scallops. No, not the ones your fishmonger's been hiding in the back. You want dry scallops, not the 'wet' ones that've been soaking in chemicals. Gross, right? Trust me, you'll taste the difference.

Prep Time

Alright, so you've got your dry scallops. Now, let's prep. You want to pat them dry, yeah? Why? Because moisture is the enemy here. We want a nice sear, not a steamed mess. Think of it like... like applying makeup. You wouldn't put foundation on a wet face, would you?

Now, season. I like to keep it simple - salt, pepper, maybe a squeeze of lemon. But hey, if you're feeling fancy, go ahead and add some garlic powder or paprika. Live your best life.

Time to Grill

Okay, your Blackstone's all heated up, right? Medium-high heat, that's the sweet spot. Now, oil your grill, not the scallops. We don't want them swimming in oil, do we? No, no, no. Just a little drizzle on the grill, let it heat up, then place those babies on.

Blackstone Seared Scallops at Loretta Burroughs blog

Here's the trick: Don't touch them. I know, I know, it's hard. But you've got to let them sear. That's where the flavor lives, my friend. After about 2-3 minutes, you'll see the edges turn golden. That's your cue to flip.

Flip, and let them cook for another 2-3 minutes. If you've got a thermometer, you're looking for 125°F (52°C). But hey, if you're like me and you've lost every thermometer you've ever owned, just trust your eyes. They'll turn opaque and plump up.

Blackstone Seared Scallops at Loretta Burroughs blog

Rest and Serve

Alright, last step! Let them rest. I know, I know, you're hungry. But trust me, they need a minute to soak up all that deliciousness. While you're waiting, why not whip up a quick garlic butter? Melt some butter, add some minced garlic, let it cook for a minute. Drizzle that over your scallops, and... boom.

You're done! You've just cooked up a storm on your Blackstone. Now, go ahead, take a bite. Savour it. You deserve it. And remember, if they're not perfect, it's okay. There's always next time. Happy grilling!