Hinode Royale Recipe

Bring to temperature

Remove filets, lobster tails, and scallops from refrigerator 30–45 minutes before cooking so proteins come closer to room temperature for even cooking.

Pat scallops dry on paper towels; if they have a small side muscle, remove it. Rinse lobster tails briefly and pat dry. Pat steaks dry and trim any excess fat or silver skin.

Preheat oven to 400°F (200°C). Heat a heavy skillet (cast iron preferred) over medium-high heat. Also preheat a grill or grill pan to high for lobster and scallop finishing if you plan to grill shells for presentation.

Season both sides of the filets generously with 1 1/2 tsp of the salt, 1/2 tsp of the black pepper, and 1/2 tsp garlic powder. Lightly brush scallops and lobster meat (if you plan to butterfly) with 1 tbsp olive oil and season both with remaining salt and pepper.

If using lobster tails whole, butterfly: with kitchen shears cut down the center of the top shell to the tail, then pry meat upward and lay it on top of the shell for even cooking; keep shell attached for presentation.

Sear

Add 1 tbsp olive oil to the hot cast-iron skillet. When shimmering and slightly smoking, add the filets and sear undisturbed 2–3 minutes until a deep brown crust forms. Flip and sear the other side 1.5–2 minutes.

Finish in oven

Add 2 tbsp butter and half the minced shallot to the skillet and baste briefly. Transfer skillet to preheated oven and roast 4–6 minutes for medium-rare (internal 125–130°F / 52–54°C), or longer for desired doneness. Remove steaks, tent with foil and rest 8–10 minutes; residual heat will carry them to final temp.

Sear / Grill

While steaks rest, heat a grill pan over medium-high or use the same skillet if large enough. Place butterflied lobster tails meat-side down and sear 2–3 minutes to get color. Flip and baste with 2 tbsp melted butter mixed with 1 tsp lemon juice and 1 tsp soy sauce; cook 1–2 more minutes until lobster registers ~135°F (it will be opaque and firm).

If using oven method, after initial sear transfer to the 400°F oven for 4–6 minutes until opaque and cooked through. Remove and rest 2–3 minutes.

Sear Scallops

Wipe skillet clean, add remaining 1 tbsp olive oil and 1 tbsp butter, and return to very high heat until butter is foaming. Place scallops in pan spaced apart and sear 1.5–2 minutes without moving until a golden-brown crust forms. Flip and cook 40–60 seconds more. Do not overcook; target internal temperature is about 120–125°F for tender scallops.

As scallops finish, baste with the pan butter that includes the remaining minced shallot and 1 tbsp white wine, spooning the butter over the scallops once or twice.

In a small saucepan over low heat melt the remaining 3 tbsp butter. Add the remaining minced shallot, cook gently until translucent (1–2 minutes), then add 1 tbsp white wine, 1 tsp mirin (if using), and 1 tsp soy sauce. Reduce briefly, then remove from heat and stir in 1 tbsp lemon juice and chopped parsley.

Taste and adjust seasoning with salt and pepper. Optionally stir in a pinch (1 tsp) of shichimi togarashi for a subtle Japanese-spicy finish.

Spoon a little of this butter sauce over the rested filets, lobster tails, and scallops just before plating for flavor and gloss.

Slice filets in half or leave whole. Place a filet on each plate, set a butterflied lobster tail alongside, and arrange 4 scallops per plate. Drizzle additional butter sauce across proteins and sprinkle with chopped parsley and a light grind of black pepper.

Serve immediately with lemon wedges on the side and preferred starch/vegetable accompaniments (mashed potatoes, grilled asparagus, or steamed rice). Estimated per-plate garnishes should not exceed the provided ingredient quantities.