Ingredients

• 1 1/2 lbs large sea scallops
• 1 tablespoon olive oil
• 1 tablespoon butter
• 3 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon smoked paprika
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons chopped fresh parsley
• 1 lemon, cut into wedges

Instructions

1. Remove the small side muscle from the scallops if still attached, then pat the scallops extremely dry with paper towels.
2. Season both sides with salt, black pepper, and smoked paprika.
3. Preheat a large skillet or outdoor griddle over high heat until very hot.
4. On a Blackstone, create a very hot searing zone and leave an adjacent burner at medium-low or off to create a cooler finishing zone.
5. Lightly coat the hot cooking surface with olive oil, then place the scallops down in a single layer with plenty of space between them.
6. Sear without moving, pressing, or flipping for about 2 minutes, until a deep golden crust develops.
7. Flip each scallop once and cook for another 1 to 2 minutes, until just opaque in the center.
8. Move the scallops immediately to the cooler zone of the griddle.
9. Add the butter and minced garlic to the cooler cooking surface and cook for about 30 seconds until fragrant.
10. Gently toss the scallops through the garlic butter, then finish with fresh lemon juice and lemon zest.
11. Remove from the griddle immediately, sprinkle with fresh parsley, and serve with lemon wedges.

Notes & Tips

• A Blackstone or other large outdoor griddle is an excellent way to cook scallops because the wide surface prevents overcrowding and provides intense direct heat for searing.
• Dry scallops are critical for developing a golden crust; moisture causes them to steam instead of sear.
• Once the scallops hit the hot surface, leave them completely undisturbed until it is time to flip.
• Use only enough oil to lightly coat the cooking surface rather than allowing the scallops to sit in oil.
• Move the scallops away from the high-heat zone before adding butter and garlic so neither burns.
• Scallops become rubbery when overcooked, so remove them as soon as the centers are just opaque.
• Serve with griddled asparagus, zucchini, cauliflower rice, quinoa, or a fresh green salad.