Scallop Hibachi Lunch Recipe

Hibachi Lunch Special

1. 1

   Prep

   Pat scallops dry thoroughly with paper towels; remove and discard the small side muscle if present. Season both sides lightly with 1/2 tsp salt and 1/4 tsp black pepper. Slice zucchini, onion, and carrot as specified. Mince garlic, grate ginger, slice green onions on the bias, and cut lemon into wedges. Warm cooked rice and set aside; sprinkle with furikake if using.

2. 2

   Hibachi Sauce & Finish

   In a small bowl combine soy sauce (2 tbs), mirin (1 tbs), minced garlic (1 tsp), grated ginger (1/2 tsp) and sesame oil (1 tsp). Reserve remaining minced garlic for vegetables if desired. This will be used to finish the scallops and as a light sauce for the vegetables.

3. 3

   Cook Vegetables

   Heat a large flat skillet or cast-iron pan over medium-high heat until very hot (2–3 minutes). Add 1 tbs vegetable oil and 1 tbs butter. When butter has melted and begins to sizzle, add sliced onion and carrot. Season with remaining 1/2 tsp salt and 1/4 tsp black pepper. Sauté, stirring frequently, for 2 minutes, then add zucchini and bean sprouts. Cook vegetables, tossing actively, until tender-crisp and slightly browned at edges, about 3–4 more minutes. Add 1 tsp minced garlic (reserved) in the last 30 seconds and toss. Transfer vegetables to a warm plate and keep warm; wipe the pan lightly with a paper towel if there is excessive fond.

4. 4

   Sear Scallops

   Increase heat to high. Add remaining 1 tbs vegetable oil to the hot pan (or spray with cooking oil). When oil is shimmering but not smoking, place scallops in the pan spaced at least 1/2" apart. Do not move them. Sear scallops for 1.5–2 minutes until a deep golden-brown crust forms on the bottom. Flip scallops and add remaining 1 tbs butter to the pan. Spoon the melted butter over the scallops and continue cooking 1–1.5 minutes more until opaque through the middle (internal temperature ~125–130°F for medium; scallops will carry over cook). Remove scallops to a warm plate.

5. 5

   Finish with Sauce & Garnish

   Lower heat to medium. Pour the soy-mirin-garlic-ginger-sesame mixture into the pan and let it simmer for 20–30 seconds to warm and slightly reduce. Return scallops to the pan and gently toss in the sauce for 15–20 seconds to glaze (do not overcook). Taste and adjust with a small squeeze of lemon if desired. Remove scallops and sauce from pan and spoon any remaining sauce over them. Sprinkle sliced green onions over scallops and vegetables.

6. 6

   Assemble Lunch Plate

   Divide warm rice between two plates (about 1 cup per serving). Portion vegetables alongside rice, then arrange 6 scallops per plate. Drizzle any remaining pan sauce over the rice and vegetables. Garnish rice with furikake if using and place lemon wedge on the plate. Serve immediately while hot.

7. 7

   Notes & Timing

   Total cook time is short; have all ingredients prepped before heating the pan. Avoid overcrowding the pan when searing scallops — cook in batches if necessary. Estimated internal doneness for scallops is 125–130°F for juicy results; they should be opaque but still tender.