Ingredients (Serves 2-4)

For the Seafood Trio:

• 8 large sea scallops (patted dry)
• 1/2 lb shrimp (peeled, deveined, tails on or off)
• 2 small skin-on salmon fillets (6-8 oz each)
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp lemon zest
• Salt and freshly ground black pepper

For the Citrus Butter:

• 4 tbsp unsalted butter, softened
• 1 tsp orange zest
• 1/2 tsp lemon zest
• 1 tsp fresh parsley, finely chopped
• 1/2 tsp honey
• Pinch of salt

For the Lemon Garlic Rice Cakes:

• 2 cups cooked jasmine or basmati rice (cooled)
• 1 egg, lightly beaten
• 2 tbsp all-purpose flour (or rice flour)
• 2 tbsp Parmesan cheese, grated
• 1 clove garlic, minced
• 1 tbsp fresh chives, chopped
• 1 tbsp lemon juice
• Salt and pepper (to taste)

For the Charred Zucchini Ribbons:

• 2 medium zucchinis
• 1 tbsp olive oil
• 1/2 tsp chili flakes (optional)
• Salt and pepper (to taste)

Preparation Steps

1. Prep the Citrus Butter

1. In a small bowl, combine softened butter with orange zest, lemon zest, parsley, honey, and a pinch of salt.
2. Mix well and chill in the fridge until ready to use.

2. Make the Lemon Garlic Rice Cakes

1. In a mixing bowl, combine cooked rice, egg, flour, Parmesan, minced garlic, chives, lemon juice, salt, and pepper. Mix until cohesive.
2. Form into small patties (about 2-3 inches in diameter).
3. Preheat your Blackstone griddle to medium-high heat. Add a drizzle of olive oil.
4. Cook the rice cakes for 3-4 minutes per side, or until golden brown and crispy. Remove and keep warm.

3. Prep the Zucchini Ribbons

1. Use a vegetable peeler to create long, thin ribbons of zucchini.
2. Toss ribbons with olive oil, salt, pepper, and chili flakes (if desired).

4. Cook the Seafood

1. Scallops: Season scallops with salt, pepper, smoked paprika, and lemon zest. Heat the griddle to high heat and drizzle with olive oil. Sear scallops for 2-3 minutes on each side until golden brown and caramelized. Remove and keep warm.
2. Shrimp: Season shrimp with garlic powder, smoked paprika, salt, and pepper. Add to the griddle and cook for 2-3 minutes per side until pink and opaque. Remove and keep warm.
3. Salmon: Season salmon with salt, pepper, and a little smoked paprika. Cook skin-side down for 5-6 minutes, then flip and cook for an additional 2-3 minutes.

5. Cook the Zucchini Ribbons

1. Reduce the heat to medium and lay the zucchini ribbons flat on the griddle.
2. Cook for 1-2 minutes per side, allowing them to soften and char slightly. Remove and set aside.

Plating the Dinner

1. Arrange the seafood trio (scallops, shrimp, and salmon) on a large plate or platter.
2. Top each piece with a dollop of citrus butter and let it melt over the seafood.
3. Serve alongside crispy lemon garlic rice cakes and charred zucchini ribbons.
4. Garnish with fresh parsley and a wedge of lemon or orange for extra citrus flair.

Chef’s Tips for Success

• Pat Dry: Always pat seafood dry to ensure a perfect sear.
• Heat Control: Use different zones on your Blackstone for multitasking (higher heat for scallops, medium for rice cakes).
• Zucchini Variations: Add a sprinkle of Parmesan or drizzle with balsamic glaze for extra flavor.