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Preparing large batches of scallops—with the quintessential golden crust—is simple with the uniform, edge-to-edge heat of your Wolf griddle. Serve scallops on their own or create a simple yet elegant lunch or starter salad. Try serving on top of a bed of arugula sprinkled with prosciutto and Parmesan cheese.

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Yield: 4 SERVINGS

Cook Time: 4-6 Minutes

Ingredients
INGREDIENTS
2 tablespoons butter, cut into pieces

1 tablespoon extra-virgin olive oil

1 pound large scallops

Kosher salt

Freshly ground black pepper

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Preparation Method

  1. Set griddle to 400°F; melt butter with oil.
  2. Blot scallops dry with paper towels; season generously with salt and pepper.
  3. When butter and oil are no longer foaming and are just starting to shimmer, add scallops to the griddle.
  4. Cook undisturbed until a golden crust develops, 2–3 minutes. Flip and cook until golden on other side, 2–3 minutes more. Transfer to a serving platter.

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