Hibachi Style Seared Scallops

Name: Hibachi Style Seared Scallops
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Ingredients: 1 pound sea scallops; 2 tablespoons soy sauce; 2 cloves garlic, minced; 1 teaspoon ginger, grated; 1 tablespoon vegetable oil; Salt and pepper to taste; Chopped green onions for garnish

Highlighted under: World Recipes

I absolutely love making Hibachi Style Seared Scallops at home. The combination of the succulent scallops with a simple soy and garlic marinade creates a dish so bursting with flavor. Each time I make it, I feel like I’m sitting right at a hibachi grill, enjoying the sizzling atmosphere. What truly sets the dish apart is how quickly these scallops sear to perfection, developing a flavorful crust while remaining tender inside. It’s a meal that feels refined, yet is surprisingly easy to prepare!

Created by

Emily

Last updated on 2026-01-22T14:10:29.407Z

When I first tried making Hibachi Style Seared Scallops, I was amazed at how quickly and easily I could turn fresh scallops into a restaurant-quality dish. The key is to ensure that the scallops are dry before searing them; this helps achieve that golden-brown crust that’s so desirable. I experimented with different marinades, settling on a simple mixture of soy sauce, garlic, and a hint of ginger that perfectly complements the scallops' sweetness.

One of the best parts about this recipe is its versatility. You can serve it over a bed of rice, with grilled vegetables, or even in a wrap. I've also found that adding just a splash of sesame oil at the end of cooking enhances the flavor significantly. With this method, you’ll have beautifully seared scallops ready in under half an hour, making it perfect for a weeknight dinner or a special occasion.

Why You'll Love This Recipe
Quick cooking method that delivers restaurant-quality results
Savory marinade enhances the natural sweetness of scallops
Flexible serving options make it great for any meal

Selecting the Right Scallops

When preparing Hibachi Style Seared Scallops, the type of scallops you choose can significantly impact the final dish. Opt for sea scallops, which are larger and meatier than bay scallops. Look for scallops that are firm and springy to the touch, with a fresh, briny scent. Additionally, avoid wet scallops that have been treated with preservatives, as they can steam rather than sear, which compromises the desired crispy exterior and tender interior.

If you're unable to find fresh scallops, frozen scallops can be a suitable alternative. Thaw them overnight in the refrigerator before using, and be sure to dry them thoroughly with paper towels before marinating to avoid excess moisture. This step is crucial for achieving that perfect sear!

Mastering the Searing Technique

The key to perfect Hibachi Style Scallops lies in the searing technique. Begin by ensuring your skillet is adequately heated; you want the vegetable oil to shimmer before adding the scallops. If the pan is not hot enough, the scallops will stick and won’t develop that beautiful golden crust. I recommend using a cast-iron skillet or a stainless-steel pan for optimal heat retention and even cooking.

Place the scallops in the pan without overcrowding, allowing each one enough space to sear properly. Overcrowding lowers the pan’s temperature, resulting in steaming rather than searing. Sear each side for about 2-3 minutes, flipping them only once to ensure even cooking. Look for a golden brown crust as a sign they are ready to be flipped, then remove them as soon as they turn opaque.

Serving Suggestions and Variations

Hibachi Style Seared Scallops are incredibly versatile when it comes to serving. For a complete meal, serve them over steamed white rice or quinoa, allowing the grains to soak up the savory marinade. You can also pair them with sautéed vegetables, like zucchini, bell peppers, or bok choy, for a colorful and nutritious dish that enhances both flavor and presentation.

If you want to get creative, consider adding a spicy twist by incorporating sriracha or chili paste into the marinade. For a citrusy kick, a splash of lime juice can brighten the dish while retaining its umami essence. These variations can elevate your scallop experience, making it customizable to suit different palates.

Ingredients

Ingredients for Hibachi Style Seared Scallops

Main Ingredients

1 pound sea scallops
2 tablespoons soy sauce
2 cloves garlic, minced
1 teaspoon ginger, grated
1 tablespoon vegetable oil
Salt and pepper to taste
Chopped green onions for garnish

Instructions

Steps to Prepare Hibachi Style Seared Scallops

Prepare the Marinade

In a small bowl, mix together the soy sauce, minced garlic, and grated ginger. Set aside.

Marinate the Scallops

Pat the scallops dry with a paper towel, then place them in a shallow dish. Pour the marinade over the scallops and let them marinate for about 10 minutes.

Heat the Pan

In a large skillet, heat the vegetable oil over medium-high heat until it shimmers.

Sear the Scallops

Add the scallops to the pan, making sure they are not overcrowded. Sear for 2-3 minutes on each side until they are golden brown and opaque.

Finish and Serve

Once cooked, remove the scallops from the pan, season with salt, and pepper, and garnish with chopped green onions. Serve immediately.

Pro Tips

For the best results, ensure your scallops are as dry as possible before cooking to achieve that perfect sear. You can also add a splash of lemon juice for a zesty finish.

Marinade Insights

The marinade for these scallops plays a crucial role in enhancing their natural sweetness. Soy sauce provides depth with its umami richness, while garlic adds aromatic warmth and ginger contributes a subtle zing. Allowing the scallops to marinate for about 10 minutes is usually sufficient for the flavors to penetrate without overpowering the delicate seafood. If you prefer a bolder flavor, you could experiment with an extended marinade time; just be careful not to exceed 20 minutes, as the scallops might become too salty.

For those looking for a gluten-free version, opt for tamari instead of regular soy sauce, which will provide a similar depth of flavor without the gluten. This substitution ensures that everyone can enjoy this delectable dish while accommodating dietary restrictions.

Storage and Reheating Tips

If you have leftover Hibachi Style Seared Scallops, store them in an airtight container in the refrigerator, where they will keep for up to two days. However, scallops are best enjoyed fresh, as reheating can lead to a rubbery texture. If you must reheat, do so quickly in a skillet over medium heat, just until warmed through, to avoid overcooking.

Freezing is another option, although it may alter the texture slightly. If you freeze the cooked scallops, ensure they are cooled completely before transferring them to a freezer-safe container. They can last up to three months this way. When ready to enjoy, thaw them overnight in the refrigerator and reheat gently as mentioned earlier.

Common Troubleshooting

A common issue when cooking scallops is them sticking to the pan. To prevent this, ensure your skillet is hot enough and that the scallops are completely dry before placing them in the pan. You can test the heat of your skillet by sprinkling a drop of water on it; it should sizzle immediately. If they still stick, gently slide a spatula underneath and give them a little wiggle to release them without tearing.

If your scallops turn out undercooked or raw in the center, simply return them to the pan and cook for an additional minute or two. Keep a close eye on them, as scallops can quickly go from perfectly cooked to overcooked, resulting in a less-than-pleasing texture.

Questions About Recipes

→ Can I use frozen scallops?

Yes, just be sure to thaw and dry them thoroughly before cooking.

→ What can I serve with scallops?

They pair beautifully with rice, sautéed vegetables, or even a light salad.

→ How do I know when the scallops are done?

Scallops are done when they are opaque and firm to the touch, usually about 2-3 minutes per side.

→ Can I add other flavors to the marinade?

Absolutely! You can experiment with adding sesame oil, chili flakes, or even lime juice for a different twist.