How to Cook Scallops on a Blackstone?
Cooking scallops on a Blackstone griddle is a fast and easy way to achieve perfectly seared results. This guide will walk you through every step, ensuring you enjoy delicious, restaurant-quality scallops at home.
Why Blackstone for Scallops? The Griddle Advantage
Blackstone griddles offer a distinct advantage over traditional stovetop cooking for scallops. The even heat distribution across the large cooking surface allows for consistent searing without hot spots. This is crucial for achieving that beautiful golden-brown crust while keeping the inside tender and succulent. Unlike a pan that can cool down significantly when ingredients are added, the Blackstone maintains a high temperature, ensuring optimal searing. The griddle also provides ample space to cook a larger batch of scallops simultaneously, ideal for feeding a crowd.
Types of Scallops and Choosing the Best
Not all scallops are created equal. When purchasing scallops, you’ll typically encounter two main types:
- Sea Scallops: These are larger, ranging from 10 to 40 per pound. They’re known for their sweet flavor and firm texture.
- Bay Scallops: Smaller and more delicate, bay scallops are typically found in bays and estuaries. They are sweeter but can be easily overcooked.
When selecting scallops, look for:
- Dry-packed scallops: These scallops have not been soaked in a preservative solution (typically sodium tripolyphosphate), which can make them rubbery and less flavorful. Dry-packed scallops will sear better.
- Freshness: Scallops should have a mild, slightly briny scent. Avoid any that smell fishy or ammonia-like.
- Appearance: The scallops should be plump, firm, and uniform in color, ranging from creamy white to light beige.
Essential Ingredients & Equipment
To cook perfect scallops on a Blackstone, you’ll need:
- Scallops: As described above, dry-packed sea scallops are ideal.
- Cooking Oil: A high-smoke-point oil such as avocado oil, canola oil, or clarified butter.
- Seasoning: Salt, black pepper, garlic powder, and paprika are excellent starting points. Consider adding herbs like thyme or parsley.
- Lemon Juice (optional): A squeeze of lemon juice adds brightness.
- Butter (optional): A knob of butter adds richness.
- Blackstone Griddle: Properly seasoned and preheated.
- Spatula: A thin, flexible spatula for flipping.
- Paper Towels: For patting the scallops dry.
- Bowls: For prepping and seasoning.
Preparing the Scallops
Proper preparation is key to achieving a perfect sear.
- Pat Dry: Use paper towels to thoroughly pat the scallops dry. This removes excess moisture, which hinders browning. This is absolutely crucial!
- Season Generously: In a bowl, toss the scallops with your chosen seasoning. Ensure they are evenly coated.
The Blackstone Grilling Process: Step-by-Step
Follow these steps for foolproof scallops:
- Preheat the Blackstone: Heat the griddle to medium-high heat (around 400-450°F). Ensure the surface is clean and properly seasoned.
- Add Oil: Drizzle a thin layer of your chosen cooking oil onto the hot griddle.
- Sear the Scallops: Carefully place the scallops onto the hot griddle, leaving space between each one. Avoid overcrowding the griddle, which can lower the temperature and prevent proper searing.
- Cook Time: Cook for 2-3 minutes per side, or until a golden-brown crust forms and the scallops are cooked through. The internal temperature should reach 145°F.
- Add Butter and Lemon (Optional): In the last minute of cooking, add a knob of butter and a squeeze of lemon juice to the griddle. Tilt the griddle slightly to allow the melted butter and lemon juice to baste the scallops.
- Remove and Serve: Remove the scallops from the griddle and serve immediately.
Avoiding Common Mistakes
- Overcrowding the Griddle: This lowers the surface temperature, leading to steaming instead of searing. Cook in batches if necessary.
- Overcooking: Scallops become rubbery and tough when overcooked. Use a thermometer to ensure they reach 145°F.
- Not Drying the Scallops: Excess moisture prevents proper searing.
- Insufficient Heat: If the griddle isn’t hot enough, the scallops will steam instead of sear.
Serving Suggestions
Scallops are incredibly versatile and pair well with a variety of dishes. Consider serving them with:
- Pasta: Toss with a creamy garlic sauce or a light tomato sauce.
- Risotto: A classic pairing that complements the scallops’ sweetness.
- Salad: Add to a mixed green salad for a protein boost.
- Vegetables: Serve alongside grilled asparagus, sautéed spinach, or roasted Brussels sprouts.
- Grains: Quinoa or rice pilaf make a healthy and flavorful side dish.
| Dish Idea | Complementing Flavors |
|---|---|
| Scallop Pasta | Garlic, Lemon, White Wine, Parsley |
| Scallop Risotto | Parmesan Cheese, Saffron, White Wine, Asparagus |
| Scallop Salad | Citrus Vinaigrette, Avocado, Grapefruit, Arugula |
| Scallop Vegetables | Garlic, Olive Oil, Balsamic Glaze, Herbs de Provence |
Frequently Asked Questions (FAQs)
1. How do I know when the scallops are done?
Scallops are done when they are opaque throughout and have an internal temperature of 145°F. They should also have a nice golden-brown sear on both sides. Avoid overcooking, as they will become rubbery.
2. Can I use frozen scallops on a Blackstone?
Yes, but it’s crucial to thaw them completely before cooking. Place them in the refrigerator overnight or use the cold water method (submerging them in a sealed bag in cold water). Ensure they are patted completely dry before searing.
3. What type of oil is best for searing scallops on a Blackstone?
Use a high-smoke-point oil such as avocado oil, canola oil, or clarified butter. These oils can withstand the high heat required for proper searing without burning.
4. How do I prevent scallops from sticking to the Blackstone?
Ensure your Blackstone is properly seasoned and preheated before adding the oil and scallops. Using enough oil and avoiding overcrowding the griddle will also help prevent sticking.
5. What if my scallops release a lot of water while cooking?
This indicates that the scallops may be wet-packed or not dried properly. Blot the excess moisture with paper towels as they cook. Increasing the heat slightly can also help evaporate the water.
6. Can I cook bay scallops on a Blackstone?
Yes, but bay scallops cook much faster than sea scallops. Reduce the cooking time to approximately 1-2 minutes per side, and watch them carefully to avoid overcooking.
7. How do I season my Blackstone before cooking scallops?
A well-seasoned Blackstone is essential for successful cooking. After cleaning the surface, apply a thin layer of high-smoke-point oil and heat the griddle until it smokes. Repeat this process several times to build up a protective layer.
8. Can I use butter instead of oil for searing scallops?
Yes, but clarified butter is recommended, as it has a higher smoke point than regular butter. This prevents the butter from burning.
9. How long should I preheat my Blackstone before cooking scallops?
Preheat the Blackstone for at least 10-15 minutes on medium-high heat (around 400-450°F) before adding the oil and scallops.
10. What’s the best way to clean my Blackstone after cooking scallops?
Use a griddle scraper to remove any food residue. Then, drizzle a small amount of water onto the hot griddle and use the scraper to push the water around, loosening any remaining debris. Wipe clean with a paper towel. Finally, apply a thin layer of oil to prevent rust.
11. Can I add herbs or garlic to the griddle while cooking scallops?
Yes, adding herbs or minced garlic to the griddle in the last minute of cooking can infuse the scallops with extra flavor. Be careful not to burn the garlic.
12. How do I know if my Blackstone is hot enough?
You can use an infrared thermometer to check the surface temperature. Alternatively, you can perform a water test: flick a few drops of water onto the griddle. If the water sizzles and evaporates quickly, the griddle is hot enough.