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!
- 12 sea scallops (thawed, rinsed, pat dry)
- 1 tablespoon coconut oil
- 1 pinch salt and pepper
- 2 teaspoons of butter (high-fat, good quality butter)
- 1 large lemon (cut into 6–8 wedges)
- 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.
- Category: main course, Dinner
- Method: Grilled
- Cuisine: American, Japanese
- Serving Size: 2
- Calories: 238 kcal
- Sugar: 1g
- Sodium: 473mg
- Fat: 19g
- Saturated Fat: 13g
- Unsaturated Fat: 0g
- Trans Fat: 1g
- Carbohydrates: 8g
- Fiber: 19g
- Protein: 12g
- Cholesterol: 52mg
Keywords: Scallops, Hibachi, Seafoods