Lunch Hibachi Scallops Recipe

Prepare scallops

Pat scallops very dry with paper towels. If the small side muscle is still attached, remove it. Season both sides lightly and evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper; set on a plate to rest for 5–10 minutes at room temperature.

Preheat hibachi or skillet

Preheat a hibachi grill or heavy cast-iron skillet over high heat until very hot (a drop of water should sizzle and evaporate instantly). Brush the cooking surface with 1 tablespoon neutral oil and heat until shimmering but not smoking.

Sear scallops

Place scallops on the hot surface spaced at least 1/2 inch apart. Sear without moving for 1.5–2 minutes until a deep golden-brown crust forms. Flip and sear the other side 1–1.5 minutes until just opaque through the center (total cook time ~3–3.5 minutes depending on size). Remove scallops to a warm plate. Sprinkle the remaining 1/4 tsp kosher salt over them immediately if desired.

Make sauce on hibachi or stovetop

Reduce heat to medium. Add 4 tablespoons unsalted butter to the hibachi edge or a small skillet. Once butter melts and begins to foam, add 2 tsp minced garlic and cook, stirring, 20–30 seconds until aromatic but not browned.

Finish sauce

Stir in 1 tablespoon soy sauce, 1 tablespoon mirin, 1 tablespoon fresh lemon juice, 1/2 teaspoon sesame oil and 1/4 teaspoon sugar. Simmer gently for 20–30 seconds to meld flavors and slightly thicken. Taste and adjust: add a pinch more soy for salt, or a squeeze of lemon for brightness.

Coat scallops

Return scallops to the hot surface or place them in the skillet with the butter sauce and spoon the sauce over each scallop 2–3 times to glaze (about 15–30 seconds). Remove scallops to serving plate and spoon any remaining butter sauce over them.

Sprinkle the scallops with 2 tablespoons chopped scallions and 1 teaspoon toasted sesame seeds. Serve immediately with 4 lemon wedges on the side for extra brightness. Estimated plating: divide scallops evenly (3 per serving if serving 4) and drizzle remaining butter sauce over each portion.

Serving suggestion: accompany with steamed rice or hibachi-style vegetables to make a complete lunch entree.