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!
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.