Ready to elevate your seafood game? Introducing my Hibachi Scallops recipe! With my perfected at-home hibachi cooking technique, you’ll savor the flavors of Benihana in minutes. It’s a fuss-free, restaurant-quality dish right in your kitchen, saving you time and money. Let’s dive into the simplicity and deliciousness of homemade hibachi-style scallops!
Table of Contents
Why I Love This Recipe
Let me tell you why I absolutely love this Hibachi Scallops recipe! It’s all about fresh sea scallops, pan-seared to perfection right in your own kitchen, just like my popular Pan Seared Japanese Style Scallops! What sets this dish apart is my at-home hibachi cooking technique, similar to what I use in my Hibachi Chicken, Japanese Hibachi Steak and my Hibachi Salmon recipe! But instead of chicken or steak, we’re using succulent scallops, resulting in a sophisticated meal in minutes, without the hefty restaurant bill or the wait!
Picture perfectly seared scallops, bathed in garlic butter and topped with a splash of lemon juice. To take it even further, you could even dip it in my Hibachi Ginger Sauce, Yuzu Butter Sauce or even my seafood focused Spicy Miso Sauce paired with my Japanese Hibachi Onion Soup! It’s a main course that tastes like a seafood masterpiece right from my kitchen to yours, perfect for anyone craving a taste of Japanese hibachi without the hassle. So why wait? Let’s whip up this recipe now and savor a restaurant-quality dish, right at home!
Ingredients
Ingredients
- Sea Scallops – fresh dry sea scallops, no brine. Can use fresh or frozen.
- Salt – fine sea salt recommend.
- Black Pepper – ground.
- Butter – salted butter. If using unsalted, add a pinch of salt.
- Garlic– freshly grated garlic.
- Neutral Oil – no taste or flavor with high cooking temperature. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil.
- Lemon – fresh lemons wedge.
- Green Onion – finely chopped green onion scallions, optional garnish.
- Toasted Sesame Seeds – optional garnish.
Essential Kitchen Equipment
Directions
☑ Before Getting Started
I recommend using a Large Frying Pan, providing ample space for the scallops to sear evenly.
Step 1 Begin by patting dry the sea scallops gently with a paper towel, ensuring they are moisture-free then season with salt and black pepper.
Step 2 Melt butter in a microwave-safe bowl for 20-30 seconds. Stir in grated garlic and set aside.
Step 3 Heat a large skillet with cooking oil. Once the oil is preheated, reduce heat to medium. Add scallops and cook for 90 seconds until browned. Flip, add garlic butter, and cook for another 90-120 seconds, while basting the scallops with the garlic butter using a spoon.
🍳 Searing Pro Tip
When searing scallops, Avoid Overcrowding and Avoid Overcooking them to prevent them from becoming chewy.
🌡 Internal Temperature Check
To ensure your scallops are done, check with a thermometer to ensure they reach an Internal Temperature of 125°F.
Step 4 Squeeze lemon juice over the scallops while still in the pan, immediately then transfer them to a serving plate and drizzle reserve sauce from pan on top of scallops.
🍋 Squeezing Lemon Pro Tip
Insert a Knife into the Lemon Wedge’s Center, just cutting into the flesh. Aim the Knife’s Tip where you want the juice, then Squeeze the Lemon Wedge. The juice will flow along the knife, landing precisely where the knife’s tip is aiming.
🌿 Garnishing Pro Tip
For enhanced presentation, consider garnishing with finely Chopped Green Onions or Toasted Sesame Seeds.
Recipe Variations
Try crafting Seared Scallops with Spicy Mayo by introducing a drizzle of my signature Japanese-style spicy mayo sauce and using the same preparation technique from this recipe.
Pairing Recommendations
Start off with a fresh green salad featuring my zesty Japanese Ginger Salad Dressing paired with my Clam Miso Soup. Then, whip up some Garlic Chicken Fried Rice to accompany the main event. If you’re craving another protein option, try my Pan Seared Cod with Ginger Sauce for a flavorful addition to your at home hibachi style meal!
Frequently Asked Questions
Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops for this recipe. Just ensure they are completely thawed before cooking to achieve the best results. Thawing them in the refrigerator overnight is the safest method, but you can also thaw them quickly by placing them in a bowl of cold water for about 30 minutes.
Do I need to remove the side muscle from the scallops before cooking?
Yes, it's recommended to remove the side muscle from the scallops before cooking. If it hasn't already been done when purchased, simply locate the small, tough side muscle on the side of the scallop and gently pull it off.
How long should I sear the scallops on each side?
For optimal results, sear the scallops for approximately 90 seconds on each side.
Storage Tips
Store any leftovers in an airtight container and place them in the refrigerator. Leftovers can be safely stored for 2-3 days.
Other Recipes You Might Like
- Dynamite Scallops
- Garlic Butter Vegetable Stir Fry
- Dynamite Seafood Shrimp
- Garlic Butter Vegetable Fried Rice
Watch How To Make It
Hibachi Scallops
Ingredients
- 9-12 Sea Scallops dry scallop, medium sized
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
- 2 tbsp Butter
- 2 Garlic Clove grated
- 1 tbsp Cooking Oil neutral high temp
- 2 Lemon Wedges
Instructions
- Gather all the ingredients.
- Pat dry the scallops to make sure they are moisture free then sprinkle on some salt and black pepper.
- Place butter in a microwave-safe bowl and microwave for 20-30 seconds until just melted. Mix in grated garlic with the melted butter and set aside.
- In a large skillet, heat cooking oil on high. Once the oil is hot, reduce the heat to medium and carefully add the scallops. Cook for 1.5 minutes or until browned. Flip the scallops, add the garlic butter, and cook the other side for 1.5-2 minutes all while basting the scallops with the garlic butter using a spoon.
- After searing, squeeze lemon on top, then transfer to serving plate and drizzle any remaining liquid from the pan on top.
