Hibachi Scallop Recipe

Prepare Scallops

Rinse the scallops under cold water and pat them dry with paper towels.

Make Marinade

In a bowl, mix the soy sauce, melted butter, minced garlic, black pepper, and lemon juice.

Marinate Scallops

Add the scallops to the marinade and let them sit for 15 minutes to soak in the flavors.

Heat Grill

Preheat a hibachi grill or a non-stick skillet over medium-high heat.

Cook Scallops

Cook the scallops for about 2-3 minutes on each side until they are golden brown and cooked through.

Garnish

Garnish with chopped green onions before serving.

Heat Oil

Heat vegetable oil in a large skillet or wok over medium heat.

Sauté Veggies

Add the peas and carrots to the skillet and sauté for 2-3 minutes until tender.

Scramble Eggs

Push the vegetables to the side of the skillet and crack the eggs into the empty space. Scramble the eggs until cooked.

Combine Rice

Add the cooked rice to the skillet, mixing everything together.

Season Rice

Pour the soy sauce over the rice and stir-fry for an additional 3-4 minutes until heated through.

Garnish

Garnish with chopped green onions before serving.

Prepare Vegetables

Slice the zucchini and bell pepper into bite-sized pieces and chop the mushrooms.

Melt Butter

In a separate skillet, melt the butter over medium heat.

Sauté Vegetables

Add the sliced vegetables and sauté for about 5-7 minutes until they are tender.

Season Vegetables

Drizzle with soy sauce and stir to combine. Cook for an additional minute.

Prepare Salad

In a large bowl, combine the mixed greens, sliced cucumber, and halved cherry tomatoes.

Dress Salad

Toss the salad with your preferred dressing just before serving.