Hibachi Scallops are an incredibly delicious way to enjoy some amazing sea scallops seared to perfection with butter and lemon juice! Since scallops cook quickly, it's also a super fast and easy dinner to have on the table in no time at all! Pair with my quick and easy Yum Yum Sauce for a delicious bite every time!
Scallops are seared to absolute perfection with this easy hibachi method!
The whole family loves seafood here! Combine that with our love for all things hibachi-style, and you have simply AMAZING restaurant-quality scallops!!
You don't have to make the trek to a Japanese steakhouse like Benihana, Kobe, Shogun, Sakura, or Miyabi to enjoy these delicious, tender, and lemon buttery scallops! There are only a few ingredients, and the scallops take just under 5 minutes to sear until golden and ready to enjoy!
🥘 Ingredients
Keep it simple just like the Japanese steakhouse restaurants describe on their websites! That way the "the natural sweet and briny flavor of the scallop can truly shine" ~ Benihana | Teppanyaki-Style Scallops
- Sea Scallops - plump, delicious sea scallops are what you'll want for this recipe! A quick rinse in cool water is all you need to do to your scallops, other than patting them dry before cooking. You can read more about scallops selection, types of scallops, and thawing your frozen scallops in my guide here.
- Cooking Oil - You will need a LIGHT amount of cooking oil to prevent the scallops from sticking depending on your cooking surface. Non-stick pans will need less of an oil coating than a cast iron pan. Usually, at restaurants, canola oil is commonly used as their cooking oil. I am using coconut oil rather than my typical hibachi cooking oil blend.
- Salt & Pepper - a very light sprinkling of salt and pepper can be added to the scallops right before setting them onto your HOT pan or cooking surface. The flavor of the scallops will not need much seasoning if any at all!
- Butter - perfect, rich, and buttery scallops are what you want when they're served and on your plate! Finish the scallops off with a bit of butter when seared and after turning to cook the second side. The better quality butter, the better they taste! I use either Kerrygold or a good European-style butter for my scallops. Ghee ( or clarified butter ) is also an excellent choice!
- Lemon - a squeeze of fresh lemon juice adds a bright, vibrant contrast in flavor that highlights your amazing scallops! Don't forget to slice a few extra wedges for serving with your hibachi scallops!
Seriously, you don't need anything more! The melt-in-your-mouth scallops are absolutely divine without help from ginger, garlic, soy sauce, etc.!
Craving more fantastic Japanese steakhouse recipes to make hibachi dinners at home? Check out all of my crazy delicious hibachi recipes on my collection page to plan your perfect hibachi night menu!
🔪 Instructions
This is a super easy, super quick cooking process! Your scallops will be completely cooked in 4 - 5 minutes! Be sure to have your sides ready to go, as the scallops are best served right out of the pan or off the grill!!
Prepare the Scallops
Rinse your thawed scallops and allow the water to drain off by setting them on a paper towel-lined plate. Pat the scallops dry using another paper towel or two. *See my notes on frozen scallops below.
Cooking the Sea Scallops
Before cooking the scallops, heat your non-stick frying pan, cast iron skillet, electric griddle, or Blackstone grill to high heat. *More specifics for outdoor grilling with your Blackstone griddle are below.
- Once your cooking surface is heated, determine how much cooking oil you'll need: use 1 tablespoon for non-stick surfaces, and use 2 tablespoons for cast iron or a Blackstone griddle.
- Lightly season the scallops with a small pinch of salt and pepper while waiting for your cooking oil to begin smoking.
- Place the scallops, with the seasoned side facing downward, onto the heated pan or skillet. Cook the first side for 1 ½ - 2 minutes, or until golden around the bottom edges. *Do not move the scallops after setting them down. They will caramelize better if left in place.
- Flip the scallops and cook the second side for 2 - 3 minutes, or until the scallops are cooked through. You should be able to note that the scallop coloring has gone from semi-transparent to opaque when done.
- While the scallops are cooking on the second side, add the butter and squeeze 3 - 4 of the lemon wedges over the scallops. Spoon the melted butter and lemon ( 'arroser' or baste ) over the cooking scallops, if able to do so. *This method of basting is harder to do with flat cooking surfaces.
- Remove the scallops from heat and serve immediately.
🥗 Sides
Serve your hibachi scallops with some of my fantastic recipes.
- Hibachi Zucchini - No dinner is complete without veggies!
- Hibachi fried rice - For a wonderful filling family meal!
- Hibachi steak - For a tasty surf 'n' turf dinner!
Scallops on the Blackstone Griddle
Cooking your hibachi scallops on the Blackstone griddle or grill is just as easy, if not easier, than any stovetop method! This is especially true if you will be cooking a larger batch of scallops. Yum ( and lucky you!! )!
- Follow the instructions in the recipe card to prepare your scallops.
- Be sure to use the hottest cooking zone for your scallops.
- Add butter in smaller pieces so that it melts around your entire group of scallops.
❓ Recipe FAQs
Short answer, yes and no! Holy, moly I wouldn't though! Scallops are such delicate seafood that can easily turn into rock hard bullets if over-cooked.
Some sources may say that you can cook partially thawed scallops. Don't do it!
The very best way to make sure that your scallops cook quickly and evenly is to allow them to thaw COMPLETELY. Your scallops can be thawed in their package in a bowl of cold water for up to 2 hours. However, my scallops have never taken more than an hour.
From there, move your thawed scallops to a plate with paper towels to drain off as much liquid as possible before cooking. Enjoy!
📖 Recipe Card
Hibachi Scallops
Ingredients
- 12 sea scallops (thawed, rinsed, pat dry)
- 1 tablespoon coconut oil
- 1 pinch each, salt & pepper
- 2 tablespoon butter (high-fat, good quality butter)
- 1 large lemon (cut into 6-8 wedges)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Rinse your scallops (or thaw frozen scallops first) and then pat them dry. Hold off on seasoning the scallops with a VERY light amount of salt and pepper until the scallops are about to be cooked.
- Heat your non-stick pan, cast iron skillet, electric griddle, or Blackstone grill to high heat.
- Once your cooking surface is heated, add enough oil for the type of surface that it is: 1 tablespoon for non-stick pans and skillets, 2 tablespoons for cast iron or Blackstone griddles.
- Allow the oil to heat until smoking, then gently place the scallops seasoned side down. Cook the scallops on the first side for 2 minutes, then carefully flip and cook the second side for 2-3 minutes. *Do not move the scallops during the cooking times, this will allow the top and bottom of each scallop to get a nice caramelized appearance.
- While the scallops are cooking on the second side, after flipping, add butter and fresh-squeezed lemon juice from 3 or 4 lemon wedges. *If you can (this is hard to do on flat cooking surfaces) spoon the melted butter and lemon over the cooking scallops.
- Remove the scallops from the pan when done and serve immediately.
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