Blackstone Scallops with Chorizo and Corn is a complete and delicious seafood dinner recipe for the griddle with a spicy kick!
Prep Time
10minutes mins
Cook Time
10minutes mins
Course
Main Course
Cuisine
American
Servings
4
Calories
409 kcal
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.
