Griddled Scallops with Crab and Gruyere


Griddled Scallops

When it comes to seafood, Scallops are one of my favourites. I think they are quite versatile, but I enjoy cooking them in a skillet or in this case on a griddle. I love the delicate sweetness of them and when cooked the scallops develop a rich, buttery, almost nutty flavour that melts in your mouth. Crab is another one of my favourites so it seemed a good idea to try to pair them in a cook.

Preparation and Cook

Typically, I will cook scallops on the BBQ but in a cast-iron skillet. For this cook, I decided to use the Blackstone griddle. If you have a plancha or cast-iron skillet this cook will work with those equally as well. 

Before I started the cook I made sure I had prepped everything as it would not take much time to cook this dish. The main prep was making the cheese topping for the scallops and crab. Once that was done it was time to start cooking.

After getting the Blackstone griddle up to temperature, on went the scallops for 2-3 minutes. Once they started to brown I turned them over and then placed a spoonful of the crab on each scallop before covering the scallops and crab with the cheese mixture and covering it with a cloche, which helps the cheese melt. I left this for around 4 minutes before probing the scallops. The internal temperature read at 60°C, so it was time to take off and plate.

I decided to serve these with asparagus which was also cooked on the Blackstone for around 10 minutes and is easy to cook. Just drizzle some olive oil over them and sprinkle with a little salt, moving regularly to get an even cook.

The Verdict

I did not doubt that the scallops and crab would work. If I am honest I was a little less certain about how the cheese mixture would work. I didn’t want the scallop and crab to be overpowered as they were the stars of the show. This worked for me, and my wife loved it, which is always a good sign. It is one of those dishes that makes a nice change and will be one that I cook again.

Griddled Scallops with Crab and Gruyere

Sweet griddled scallops topped with crab and gruyere cheese and cooked to perfection.
Servings 2 people
Prep Time 15 minutes
Cook Time 10 minutes


  • 6 Scallops
  • 30 g Crab Claw Meat (or alternative)
  • 50 g Natural Breadcrumbs
  • 20 g Parmesan (grated)
  • 100 g Gruyère Cheese (grated)
  • 2 Spring Onions (sliced)
  • 1 tbsp Chives (finely Chopped)


  • Start by preparing the cheese mixture. Add the Breadcrumbs, Parmesan, Gruyère, Spring Onions and Chives to a bowl and mix well.
  • Once you have your griddle up to temperature, start by cooking your scallops. You want to have a nice crust on them. This should take around 3 minutes.
  • Turn the scallops over, and place a spoonful of crab on top of each scallop. Don't worry if this falls onto the griddle – it's all going to get scooped up.
    Scallops topped with Crab
  • Next, sprinkle the cheese mixture over the scallops and crap as evenly as you can before putting the cloche over the scallops.
    Scallop, crab and gruyere
  • Let it cook for 3-4 minutes before checking the internal temperature of the scallops. I usually take mine to 60℃ before taking off.
  • Remove from the grill making sure you scoop up all the melted cheese and crab. Plate up and serve. This went great with some grilled asparagus!!!
Course: Lunch, Starter
Cuisine: Fusion
Keyword: Crab, Griddle Nation, Gruyere, Scallops


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