Hibachi Scallop (lunch) Recipe

Dry and Season Scallops

Pat scallops very dry with paper towels; remove and discard any attached muscle. Season both sides evenly with kosher salt, black pepper, garlic powder, and paprika. Let rest at room temperature for 10 minutes while you prepare vegetables.

Prep Vegetables

Wash and cut zucchini into 1/4-inch half-moons, slice onion into 1/2-inch wedges, halve or quarter mushrooms depending on size, julienne the carrot, slice scallions on the bias, and measure bean sprouts. Keep everything within arm's reach because cooking is fast.

Heat a large heavy skillet or flat hibachi/griddle over medium-high heat until hot (about 2–3 minutes). Add 1 tablespoon neutral oil and 1 tablespoon butter. When butter is foaming and oil shimmers, add the onions and carrots. Stir-fry for 1–1.5 minutes until onions start to soften.

Add zucchini and mushrooms to the pan. Spread vegetables into a single layer and let sear without moving for 1 minute to get a bit of color. Toss and continue to cook another 1–2 minutes until vegetables are tender-crisp. Add bean sprouts, 1/2 tablespoon soy sauce, and 1/2 tablespoon mirin; toss to coat for 30 seconds. Transfer vegetables to a warm plate and keep warm.

Increase heat to high. Wipe the pan briefly with a paper towel if there is excessive residue, then add the remaining 1 tablespoon neutral oil and let it heat until shimmering (but not smoking).

Place scallops flat-side down in the pan, spaced at least 1/2 inch apart. Do not move them. Sear for 1.75–2 minutes until a deep golden-brown crust forms. If scallops are small or thinner, check at 1.5 minutes.

Flip scallops and immediately add the remaining 1 tablespoon butter to the pan. Spoon the melted butter and pan juices over the scallops (basting) for 45–60 seconds. Add the remaining 1 tablespoon soy sauce, 1 tablespoon mirin, and the lemon juice to the pan to create a quick glaze; swirl to combine and cook for an additional 15–30 seconds until scallops are opaque through the middle (still slightly translucent at the very center) and the glaze is slightly thickened. Total cook time per scallop should be about 3–3.5 minutes depending on size.

Return the vegetables to the pan for 10–15 seconds to rewarm and toss with the scallop glaze so flavors meld. Drizzle toasted sesame oil over vegetables and scallops and toss gently.

Transfer scallops and vegetables to serving plates. Sprinkle toasted sesame seeds, sliced scallions, and chopped cilantro or parsley over the top. Serve immediately with lemon wedges on the side and extra soy sauce if desired.

Notes: Avoid overcooking scallops — they should be firm but tender. If using frozen scallops, thaw completely and pat dry before seasoning. Scale ingredient quantities for larger or smaller groups.