Blackstone Scallops with Chorizo and Corn
We are getting a little fancy on the flat top griddle with this recipe for Blackstone Scallops with Chorizo and Corn.
I went to a specialty market with my family and the seafood counter had the most gorgeous sea scallops ever, so I had to create a dish using them.
They also happened to have some freshly ground chorizo and I kinda just started pulling more ingredients from there.
Shrimp can certainly be used in place of the scallops if preferred.
How to make Blackstone Scallops with Chorizo and Corn
First prepare your ingredients and place them on a tray to head out to the Blackstone in one trip.
Cut the kernels off 4 ears of corn, dice a red bell pepper, mince some garlic, chop fresh cilantro, and pat the scallops dry.
Preheat your Blackstone or flat top griddle to medium heat.
Add some cooking oil of choice and the corn kernels, diced peppers, kosher salt, peppers, and about a teaspoon of taco or fajita seasoning.
I am using the Blackstone Street Corn Seasoning Blend.
Cook this for 2 to 3 minutes, mixing with spatulas a few times.
Then add half a pound of chorizo to the griddle.
And use your spatulas to break it apart as it cooks.
Mix it all together with the corn and peppers and cook 5 to 6 minutes.
Add in some fresh cilantro and minced garlic during the last minute.
Mix it all together and then scoot this to the side/ edge of the griddle where it will stay warm but not really continue to cook.
Turn the Blackstone up to medium high to high heat.
While you wait for it to get hotter, season a pound of sea scallops on both sides with more of the taco or fajita seasoning blend.
Add some cooking oil and the scallops to the griddle.
They will cook only about a minute per side.
Just look at that gorgeous, charred sear….. mmmmm!
Blackstone Scallops with Chorizo and Corn sure does look like a fancy restaurant meal!
I put the chorizo and corn mixture down first, placed the scallops on top, and served with lime wedges to squeeze over top.
If you like Blackstone Scallops with Chorizo and Corn, you might also like…
Blackstone Honey Sriracha Mahi Mahi
Blackstone Seafood Boil
And Blackstone Summer Shrimp Kabobs
Blackstone Chorizo Biscuits and Gravy
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Blackstone Scallops with Chorizo and Corn
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- cooking oil of choice
- 4 ears corn on the cob kernels cut off the cob
- 1 red bell pepper diced
- 2 teaspoons taco or fajita seasoning blend of choice
- kosher salt, pepper
- 8 ounces ground chorizo
- 6 cloves garlic minced
- 1/2 cup chopped cilantro
- 1 pound jumbo sea scallops pat dry very well
- 1 lime cut into wedges
Instructions
- Preheat the griddle to medium. Add some cooking oil of choice and the corn, red pepper, 1 teaspoon of your taco or fajita seasoning, kosher salt, and pepper. Cook 2 to 3 minutes, mixing with spatulas a few times.
- Add the chorizo to the griddle. Cook 5 to 6 more minutes, breaking apart the chorizo and mixing together with spatulas. Mix in the garlic and cilantro during the last minute and scoot this mixture to the edge of the griddle where it will stay warm. Turn the griddle heat up to medium high to high heat.
- Season the scallops on both sides with remaining taco or fajita seasoning blend while the griddle is getting hotter.
- Add some cooking oil to the griddle and place the scallops on the griddle using tongs. Cook just about 1 minute per side, add on a few seconds per side for very large scallops.
- Serve with the chorizo corn mixture on a plate with the scallops over top and lime wedges on the side to squeeze over top.
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