Hibachi Style Seared Scallops

Name: Hibachi Style Seared Scallops
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 2-4
Ingredients: 1 pound sea scallops; Salt and pepper to taste; 2 tablespoons vegetable oil; 2 tablespoons unsalted butter; 2 cloves garlic, minced; 1 tablespoon soy sauce; Juice of 1 lemon; Chopped parsley for garnish

Highlighted under: Taste the World Recipes

I absolutely love cooking Hibachi Style Seared Scallops at home! The experience feels like a fancy restaurant night out but can be done right in my kitchen. The thrill of searing scallops to a golden perfection while infusing them with those smoky flavors fills my home with irresistible aromas. I combine simple ingredients that really allow the scallops to shine. Trust me, with the right technique and a little bit of patience, your scallops will be the star of the show that makes dinner unforgettable.

Created by

Anna

Last updated on 2026-01-22T19:21:28.491Z

When I first attempted Hibachi Style Seared Scallops, I was nervous. It turned out to be one of the most rewarding culinary experiences I've had! I learned that the key is truly in the pre-heating of the skillet and letting the scallops caramelize without moving them. This brings out a beautiful crust that you can’t resist.

Throughout the process, I discovered how simple seasonings of salt, pepper, and a splash of soy sauce can elevate these delicate seafood gems. The addition of a light squeeze of lemon right before serving? Absolute perfection! I promise you’ll end up impressing everyone with this dish.

Why You'll Love This Recipe
Quick and easy to prepare for a weeknight dinner or special occasion.
The perfect balance of buttery scallops with a hint of smokiness.
Impressive presentation that will wow your family and friends.

Mastering the Sear

The key to achieving that beautiful golden crust on your scallops lies in the searing process. Make sure your skillet is preheated properly to a medium-high heat; the oil should shimmer but not smoke. When you place the scallops in the pan, listen for that satisfying sizzle. If the scallops are crowded, they'll steam rather than sear, resulting in a less appealing texture. It's best to work in batches if you're using a pound of scallops; give each one enough space to develop that perfect crust.

Remember to avoid flipping the scallops too soon. Sear them on one side for about 2-3 minutes until they are golden with a slight crust. For a flawless result, after flipping, make sure to sear them just long enough to achieve a similar texture on the other side, usually another 2 minutes. If you find your scallops sticking to the pan, it may be a sign that they aren't ready to be flipped.

Flavor Enhancement Techniques

The addition of butter and garlic during the searing process elevates the overall flavor profile of the scallops. As the butter melts, it combines with the garlic, creating a rich and aromatic sauce. Make sure to spoon this buttery mixture over the scallops repeatedly while they cook, ensuring that they absorb all those luscious flavors. This technique adds depth and a buttery finish that complements the naturally sweet flavor of the scallops beautifully.

Don’t skip the soy sauce and lemon juice drizzle at the end; they provide a bright contrast to the rich butter and scallops. The acidity of the lemon juice cuts through the richness and enhances the overall taste, making each bite more balanced and refreshing. I recommend tasting as you go; you may want to adjust the soy sauce based on your preference for saltiness.

Ingredients

Gather these ingredients before you start cooking.

For the Scallops:

1 pound sea scallops
Salt and pepper to taste
2 tablespoons vegetable oil
2 tablespoons unsalted butter
2 cloves garlic, minced
1 tablespoon soy sauce
Juice of 1 lemon
Chopped parsley for garnish

Make sure to dry the scallops thoroughly for the best sear.

Cooking Instructions

Follow these steps for perfectly seared scallops.

Prepare the Scallops

Pat the scallops dry with paper towels to remove excess moisture and ensure a perfect sear. Season generously with salt and pepper on both sides.

Heat the Pan

In a large skillet, heat the vegetable oil over medium-high heat until it shimmers. You want the pan hot enough so the scallops sizzle when they hit the surface.

Sear the Scallops

Carefully place the scallops in the pan without overcrowding. Sear for about 2-3 minutes on one side until they develop a golden crust, then flip and sear the other side.

Add Flavor

Add the butter and garlic to the pan. Spoon the melted butter over the scallops as they cook for another 2 minutes. Drizzle with soy sauce and lemon juice.

Serve

Remove from heat, garnish with chopped parsley, and serve immediately, drizzling any remaining buttery sauce over the scallops.

Enjoy these scallops with a side of steamed vegetables or over a bed of rice.

Pro Tips

For the best flavor, use fresh scallops and ensure they are dry before searing. Experiment with additional herbs and spices to suit your taste!

Ingredient Substitutions

If you're unable to find sea scallops, bay scallops can work in a pinch; however, they'll require less cooking time due to their smaller size. Just be cautious not to overcook them, as they can turn rubbery quickly. Additionally, using ghee or olive oil instead of vegetable oil can add distinct flavors while still achieving a great sear when cooking.

For those seeking a low-sodium alternative, consider coconut aminos in place of soy sauce. This not only offers a soy-free option but also adds a subtly sweet undertone to the dish. As for the garnish, if you're fresh out of parsley, chives or green onions can also add a pop of color and refreshing taste.

Storage and Reheating

Leftover scallops can be stored in an airtight container in the refrigerator for up to 2 days. To keep them from drying out, consider layering them between parchment paper in the container. When it comes to reheating, avoid the microwave, as it can overcook the scallops. Instead, gently warm them in a skillet with a little butter over low heat until heated through, about 3-5 minutes.

If you plan to make this dish ahead of time, cook the scallops just until they're nearly done (about 80% cooked), then remove them from the heat. You can finish them off with a quick sear right before serving to ensure they're perfectly cooked and retain that beautiful crust.

Questions About Recipes

→ Can I use frozen scallops?

Yes, but make sure to thaw them completely and pat them dry before cooking to achieve the best sear.

→ What can I serve with seared scallops?

They pair wonderfully with rice, sautéed vegetables, or a fresh salad.

→ How do I know when scallops are done?

Scallops should be opaque in the center and firm to the touch. Overcooking them will make them tough.

→ Can I make this recipe ahead of time?

It’s best to cook scallops just before serving, as they are best enjoyed fresh!