Hibachi Scallops Recipe

Thaw and dry

If scallops are frozen, thaw overnight in the refrigerator or under cold running water in a sealed bag for 20–30 minutes. Pat each scallop very dry with paper towels to remove all surface moisture — this is critical to get a good sear.

Remove the small side muscle if still attached by gently pulling it off; discard. Arrange scallops in a single layer on a plate and let them sit at room temperature 10–15 minutes before cooking to take the chill off.

Season both sides of the scallops evenly with the kosher salt, black pepper and garlic powder.

In a small bowl, combine 1/2 cup mayonnaise, 1 tablespoon fresh lemon juice, 1 teaspoon soy sauce, 1/2 teaspoon sesame oil, 1 teaspoon mirin, 1/2 teaspoon sugar, and 1/2 teaspoon grated garlic. Whisk until smooth.

Taste and adjust: add up to 1/2 teaspoon Sriracha if you want heat, or a little more lemon for brightness. Stir in 1 tablespoon finely sliced green onion and 1/2 teaspoon toasted sesame seeds if using. Chill in the refrigerator while you cook the scallops so flavors meld (10–15 minutes).

Heat a heavy skillet, cast-iron griddle or hibachi grill over medium-high to high heat until very hot (it should be shimmering and just beginning to smoke).

Add 2 tablespoons neutral oil to the pan and swirl to coat. Add 1 tablespoon unsalted butter and let it melt and foam briefly. The butter will add flavor but the oil raises the smoke point.

Place scallops in the pan spaced at least 1/2" (1 cm) apart so they sear rather than steam. Do not overcrowd; cook in two batches if necessary.

Sear without moving for 1.5 to 2 minutes until a deep golden-brown crust forms on the bottom. Using tongs, gently flip each scallop and sear the second side about 1 to 1.5 minutes, basting once with the melted butter/oil in the pan. Total cook time should be about 3–3.5 minutes for large scallops; internal temperature should reach 115–125°F (warm and slightly translucent center) for tender texture. Avoid overcooking (they become rubbery).

Remove scallops to a warm plate and squeeze the remaining 1/2 lemon over them to brighten flavor.

Arrange scallops on a serving plate. Spoon or drizzle the missonaise over each scallop (about 1–1.5 teaspoons per scallop) or serve the missonaise in a small ramekin on the side for dipping.

Garnish with additional sliced green onion or chopped parsley and a light sprinkle of toasted sesame seeds if desired. Serve immediately with lemon wedges on the side.

Leftover missonaise can be refrigerated in an airtight container for up to 3 days; cooked scallops are best eaten immediately but may be refrigerated for up to 24 hours and gently reheated.