Kid's Hibachi Scallops Recipe
For children under 10 Served with Soup or Salad,1 pc Shrimp Appetizer & Hibachi Vegetable
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 Scallops
Method
Cooking Instructions
- 1
Prepare the Soup or Salad
Start by heating the vegetable broth in a pot and season it with salt and pepper. You can serve this as a simple soup, or prepare a salad with mixed greens and your child's favorite dressing.
- 2
Cook the Shrimp Appetizer
In a small pan, melt 1 tablespoon of butter. Add the shrimp and cook for about 2-3 minutes on each side until they are pink and opaque. Set aside.
- 3
Prepare the Hibachi Scallops
In a large skillet or hibachi grill, melt the remaining tablespoon of butter over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant. Add the scallops, soy sauce, lemon juice, salt, and pepper. Cook for 2-3 minutes on each side until they are golden brown and cooked through.
- 4
Sauté the Vegetables
In the same skillet, add the hibachi vegetables. Sauté for about 5-7 minutes until they are tender-crisp. You can add a dash of soy sauce for extra flavor.
- 5
Serve
Plate the scallops and vegetables, serve with the shrimp appetizer on the side, and offer the soup or salad as a starter.
