This is the kind of flat-top meal that feels restaurant-worthy but cooks with simple ingredients right on the griddle. Small red potatoes get seasoned, crisped on the cut sides, and steamed under a dome so they turn fluffy inside. Sea scallops hit the Blackstone with oil, seasoning, and a generous spoonful of maître d’ butter until they are golden and caramelized. Then fresh garden green beans bring crunch, color, and a buttery Parmesan-panko finish. Simple ingredients. Big flavor.

In this recipe I use alot of Goldensteer products. You can shop them here in you want! I love all of their spices and butter. https://tr.ee/E31lThlXfM

Why You’ll Love This Griddle Dinner

• One griddle, three big flavors: Crispy potatoes, buttery scallops, and crunchy green beans all cook on the same flat top.
• Restaurant-style scallops at home: A hot griddle and maître d’ butter give the scallops a golden crust and rich finish.
• Perfect potato texture: The water-and-dome trick creates crispy outsides and fluffy, fork-tender centers.
• Fresh, crunchy vegetables: Green beans stay crisp-tender and get a savory boost from toasted panko and Parmesan.

Recipe at a Glance

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes
Servings	2–4

 

Ingredients

Bowtie Potatoes

• 1 lb small red potatoes, quartered
• Olive oil
• Golden Steer Bowtie Seasoning or lemon pepper
• Garlic, minced or finely chopped
• Splash of water

Butter-Basted Scallops

• Sea scallops, patted very dry
• Light drizzle of oil
• Golden Steer Maître d’Butter or any herb and garlic butter
• Golden Steer Bowtie Seasoning or lemon pepper

Parmesan Crunch Green Beans

• Fresh garden green beans, trimmed
• Oil
• Golden Steer Maître d’Butter or garlic and herb butter
• Panko breadcrumbs
• Fresh shredded Parmesan

How to Make This Blackstone Scallop Dinner

1. Start the potatoes. Toss the quartered red potatoes with olive oil, garlic, and Bowtie seasoning until well coated. Add them to a medium-hot Blackstone and place the cut sides down so they can get deeply golden and crisp.
2. Steam until tender. Once the potatoes are crisp on the cut sides, add a splash of water and cover with a dome. Let them steam until fork-tender. Remove the dome and let any remaining moisture cook off so the potatoes finish fluffy inside and crisp outside.
3. Cook the green beans. Add the green beans to a lightly oiled section of the griddle. Cook until they are tender, lightly charred, and still crisp.
4. Add the crunch. Melt maître d’ butter into the green beans, then add panko breadcrumbs. Toss and toast until the breadcrumbs are golden. Finish with fresh shredded Parmesan.
5. Sear the scallops. Pat the scallops very dry, season with Bowtie seasoning, and add them to a hot lightly oiled section of the griddle with maître d’ butter. Cook for about 4 minutes per side, until beautifully golden and caramelized.
6. Plate and serve. Serve the buttery scallops alongside the crispy Bowtie potatoes and Parmesan crunch green beans while everything is hot off the griddle.

Tips for Success

• Dry scallops are everything: Pat them very dry before seasoning so they sear instead of steam.
• Give the potatoes space: Cut-side contact with the griddle is what builds that crispy golden crust.
• Use the dome trick: A splash of water plus a dome helps potatoes cook through without losing their crisp finish.
• Add Parmesan at the end: Fresh shredded Parmesan melts and clings best when the beans are already hot and the breadcrumbs are toasted.

Easy Variations

• Add lemon: Finish the scallops with a squeeze of fresh lemon for brightness.
• Make it garlicky: Add extra garlic to the potatoes or toss a little into the green beans with the butter.
• Swap the vegetables: Asparagus, broccolini, or snap peas work well with the same buttery panko-Parmesan finish.
• Turn up the heat: Add red pepper flakes or a pinch of cayenne to the panko topping.

Serving Notes

Serve this meal right away while the scallops are buttery and caramelized, the potatoes are crisp on the edges, and the green beans still have their fresh snap. It is simple enough for a weeknight but special enough for a backyard dinner that feels a little fancy without any fuss.