Hibachi Scallop Recipe

Inspired by Kobe's Japanese Steak House and Sushi Bar

Time30m

Serves2

Large sea scallop, choose your favorite seasoning.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Hibachi Scallop Ingredients

1 pound large sea scallops2 tablespoons olive oil2 teaspoons Garlic, minced2 tablespoons Butter2 tablespoons Aged soy sauce1 tablespoon ReaLemon lemon juice1 teaspoon Celtic sea salt1 teaspoon black pepper1 to taste optional seasoning (e.g., paprika, cayenne pepper, or sesame seeds)

Method

Cooking Directions

Prepare the Scallops

Rinse the scallops under cold water and pat them dry with paper towels. This step is crucial for achieving a nice sear.

Season the Scallops

In a bowl, combine the olive oil, garlic, soy sauce, lemon juice, salt, black pepper, and any optional seasoning of your choice. Add the scallops to the bowl and gently toss to coat them evenly. Let them marinate for about 10-15 minutes.

Heat the Pan

Heat a large skillet or a hibachi grill over medium-high heat. Add the butter and let it melt, swirling it around to coat the pan.

Cook the Scallops

Once the butter is sizzling, carefully place the marinated scallops in the pan, ensuring they are not overcrowded. Cook for 2-3 minutes on each side until they are golden brown and cooked through. Avoid overcooking to maintain their tenderness.

Serve

Remove the scallops from the pan and transfer them to a serving plate. Drizzle any leftover cooking juices over the scallops and serve immediately.