A fantastic method to enjoy some amazing sea scallops is to prepare them in a hibachi with butter and lemon juice. Hibachi Scallops cook rapidly, so this is a super quick and simple dinner that you can put on the table right away. Every bite will be amazing when paired with my quick and simple Yum Yum Sauce!
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3 Secrets to Ease Your Cooking
The entire family here enjoys fish! You get just AMAZING scallops of restaurant quality when you combine that with our love of all things hibachi!
These delectable, tender, and lemon buttery scallops are available without having to travel to a Japanese steakhouse like Benihana, Kobe, Shogun, Sakura, or Miyabi. There are only a few ingredients, and it takes the scallops under 5 minutes to cook through and turn golden.
INGREDIENTS YOU’LL NEED:
Maintain simplicity, as described on the websites of the Japanese steakhouse eateries! According to Benihana | Teppanyaki-Style Scallops, “the inherent sweet and briny flavor of the scallop may completely show” in this fashion.
- You’ll need sea scallops for this recipe—plump, delectable sea scallops! You only need to give your scallops a short washing in cool water and wipe them dry before cooking. More information on choosing scallops, scallop varieties, and thawing frozen scallops can be found in this guide.
- Depending on your cooking surface, a SMALL quantity of cooking oil will be required to keep the scallops from sticking. Compared to cast iron pans, non-stick pans will require less oil coating. Canola oil is typically the cooking oil of choice in restaurants. Instead of my usual combination of hibachi cooking oil, I’m using coconut oil.
- Just before placing the scallops into your HOT pan or cooking surface, season them with a very light dusting of salt and pepper. The scallops’ flavor won’t require much, if any, seasoning!
- When scallops are served and placed on your dish, you want them to be flawless, creamy, and buttery. After being seared and after flipping them over to fry the other side, finish the scallops with a little butter. They taste better with higher-quality butter! For my scallops, I either use Kerrygold or a high-quality European-style butter. Clarified butter, commonly known as ghee, is a fantastic option.
- Lemon: A dash of fresh lemon juice brings out the brilliant contrast in flavor in your delicious scallops. Slice a few extra wedges to go with your hibachi scallops, don’t forget!
You really don’t need anything else! Without the aid of ginger, garlic, soy sauce, etc., the melt-in-your-mouth scallops are just exquisite!
- Rinse or thaw frozen scallops before patting them dry. The scallops should not be seasoned with a VERY light amount of salt and pepper until they are about to be cooked.
High heat should be applied to your nonstick pan, cast iron skillet, electric griddle, or Blackstone grill.
After heating your cooking surface, add the appropriate amount of oil: 1 tablespoon for non-stick pans and skillets, 2 tablespoons for cast iron or Blackstone griddles.
- Allow the oil to become smoky before placing the scallops with the seasoned side down. Cook the scallops for 2 minutes on the first side, then flip and cook the second side for 2 to 3 minutes. *Refrain from moving the scallops during the cooking times; this will allow the top and bottom of each scallop to caramelize.
- While the scallops are cooking on the second side, add butter and the freshly squeezed juice of three or four lemon wedges.
- If possible (difficult on flat cooking surfaces), spoon the melted butter and lemon over the scallops as they cook.
- When done, remove the scallops from the pan and serve immediately.
Alternative Video Recipe: How to make Perfect Scallops
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This cooking technique is very simple and quick! In 4 to 5 minutes, your scallops will be completely cooked! The scallops are best served immediately out of the pan or off the grill, so make sure your sides are prepared!
ASSEMBLING THE SCALLOPS
Your thawed scallops should be rinsed, then you should place them on a dish covered with paper towels to let the water drain off. With the use of a few more paper towels, pat the scallops dry. See my notes below regarding frozen scallops.
THE SEA SCALLOPS ARE COOKED
Heat your nonstick frying pan, cast iron skillet, electric griddle, or Blackstone grill to high heat before cooking the scallops. Below are further details about using your Blackstone griddle outside.
- Once your cooking surface has reached the desired temperature, decide how much oil you’ll need: for non-stick surfaces, use 1 tablespoon; for cast iron or a Blackstone griddle, use 2 tablespoons.
- While you wait for the cooking oil to start smoking, lightly season the scallops with a small amount of salt and pepper.
- The seasoned side of the scallops should be facing the heating pan or skillet. Cook the first side for 1 1/2 to 2 minutes, or until the bottom edges are browned. *Once the scallops have been placed, do not reposition them. If left in place, they will caramelize more effectively.
- The scallops should be completely done when you turn them over and cook the second side for 2 to 3 minutes. When finished, the scallop coloration should have changed from semi-transparent to opaque.
- Add the butter and squeeze three to four lemon wedges over the scallops while they cook on the second side. If you can, drizzle the melted butter and lemon (also known as a “arroser” or “baste”) over the scallops while they cook. *With flat cooking surfaces, this method of basting is more difficult to use.
- Serve the scallops right away after being removed from the flame.
ON THE BLACKSTONE GRIDDLE SCALLOPS
The Blackstone griddle or grill makes cooking hibachi scallops just as simple—if not simpler—than any cooktop approach! This is especially true if you want to prepare more scallops than usual. Yum (and you’re lucky!!)
- Prepare your Hibachi scallops according to the recipe card’s directions.
- Make sure to cook your scallops in the area with the highest heat.
- Smaller chunks of butter should be added so that it melts all around your scallops.
CAN FROZEN SCALLOPS BE COOKED WITHOUT THAWING?
Yes and no, to cut to the chase! Holy crap, I wouldn’t do that! If overcooked, scallops are so delicate that they can easily become rock-hard bullets.
Some sources may indicate that partially thawed scallops can be cooked. Don’t do it!
The most effective way to ensure that your scallops cook quickly and evenly is to allow them to fully thaw. Your Hibachi scallops can be thawed in their packaging for up to two hours in a bowl of cold water. However, I have never required more than an hour to prepare scallops.
Transfer the thawed scallops to a paper towel-lined plate to absorb as much liquid as possible before cooking. Enjoy!
WHAT KIND OF SCALLOPS TO PURCHASE?
What type of scallops should be purchased for these recipes? There are numerous options available at the store: here’s the breakdown:
- Instead of bay scallops, look for sea scallops. Each of these recipes calls for sea scallops, which are large and tender. Bay scallops are very small and are typically used in stews.
- Fresh or frozen scallops can both be used! The majority of frozen scallops are wet, but a secret step in our method allows you to use either type.
- Dry scallops versus wet scallops: The treatment of wet scallops with water and sodium tripolyphosphate before freezing can impart a soapy flavor and bouncy texture (read more). If you see dry scallops on the package, you should purchase them (not all scallops are marked). You can also revive wet scallops with a trick! Refer to our recipe for Seared Scallops.
- Compared to farmed: Wild-caught seafood from your country is typically a sustainable option. There are also quality options from farms that adhere to strict regulations.
FAQs About Hibachi Scallops
Are scallops on a hibachi good?
A fantastic method to enjoy some amazing sea scallops is to prepare them in a hibachi with butter and lemon juice. Scallops cook rapidly, so this is a super quick and simple dinner that you can put on the table right away.
Japanese scallop – what is it?
The scallop, a bivalve of the Pectinidae family, is formally known as the Yesso scallop. It mostly occupies the Pacific Ocean coast from the Tohoku region to Hokkaido as well as the Japan Sea coast. The shell width reaches a maximum of about 20 cm. Either naturally occurring or farmed scallops are used.
Why are scallops soaked in milk?
Why are they milk-soaked? These will become more delicate and their fishy flavor and smell will be eliminated by milk. Additionally, adding sand particles may be helpful. To accomplish this, rinse them in cold water, soak them for an hour, and then pat dry as described above.
What flavor do scallops have?
Scallops have a delicate texture and a buttery, briny flavor. Without tasting fishy, they have a maritime flavor. Be ready for a wonderful dinner since the seasoning you use while cooking this shellfish will meld with it. In other words, scallops are scrumptious and succulent.
How do you determine if scallops are cooked?
When scallops are opaque in the center and golden brown on the exterior, they are cooked. They must be firm but buttery, without being difficult to cut or chew (via The Kitchen). Scallops require only a few minutes to sear, so they can quickly become overcooked.
More Alternative Scallops Recipe to try!
CREAMY GARLIC SCALLOPS
Crispy, buttery scallops are covered in a garlicky, silky sauce with a hint of lemon. With just a few ingredients and a few minutes, you can have the most delicious Creamy Garlic Scallops on your dinner table! People will believe you have a secret chef in your kitchen!
BACON WRAPPED SCALLOPS
Scallops wrapped in bacon are a stunning appetizer or main dish. Prepare them on a grill, under the broiler, or in an air fryer! The scallops are cooked in a light garlic butter sauce, bacon imparts a smoky, salty flavor, and the scallops are cooked to perfection.