Hibachi Style Seared Scallops

Name: Hibachi Style Seared Scallops
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 2
Ingredients: 1 lb sea scallops; 2 tablespoons vegetable oil; Salt and pepper to taste; 3 tablespoons soy sauce; 1 tablespoon honey; 1 teaspoon sesame oil; 1 clove garlic, minced; 1 tablespoon green onions, chopped

Highlighted under: Comfort Cravings Kitchen

I absolutely love making Hibachi Style Seared Scallops at home. The combination of perfectly seared scallops with a rich savory sauce is simply irresistible. Each bite delivers an amazing burst of flavor that reminds me of dining at a high-end Japanese steakhouse. In about 20 minutes, I can transform a few simple ingredients into a luxurious meal that feels special every time. Trust me, once you try this recipe, you'll want to share it with all your friends and family for a gathering or just a delightful night in.

Created by

Emma

Last updated on 2026-01-22T14:26:29.327Z

I remember the first time I had Hibachi Style Seared Scallops at a Japanese steakhouse. The chef's skill and the beautiful presentation left a lasting impression on me. I decided to recreate that experience at home, tweaking the cooking method to suit my kitchen. One crucial tip I've learned is to ensure that your scallops are completely dry before searing. This allows them to develop a beautiful golden crust and prevents steaming.

During my experiments, I discovered that balancing the soy sauce with a hint of sweetness was key to achieving that authentic hibachi flavor. A drizzle of honey or a sprinkle of brown sugar can elevate the dish beautifully. Serve these scallops with a side of fried rice or stir-fried vegetables for a complete dining experience that feels just like a night out.

Why You'll Love This Recipe
Incredible umami flavor from the soy sauce and scallops
Perfectly seared scallops with a delightful crust
Quick and easy to prepare for weeknight dinners

The Art of Searing Scallops

Searing scallops is all about timing and technique. Start with completely dry scallops; moisture will cause them to steam instead of sear. Use a paper towel to gently pat them dry, ensuring a truly golden crust. When added to the skillet, they should sizzle immediately; if they don't, your pan isn’t hot enough. Aim for a medium-high heat, creating that delectable Maillard reaction that results in a savory, caramelized surface, ideally about 2-3 minutes on each side.

Another important aspect is how you place the scallops in the skillet. Lay them in a single layer with a bit of space between each one to avoid overcrowding. Overcrowding leads to steaming rather than searing. If you're cooking a larger batch, consider searing in batches. The goal is to achieve an inviting golden-brown crust, indicating they’re cooked perfectly inside while remaining tender and juicy.

The Flavorful Sauce

The sauce for these scallops plays a critical role in balancing flavors. Soy sauce brings a rich umami profile, complemented by the sweet notes of honey that add depth. I prefer using low-sodium soy sauce to keep the saltiness in check, allowing you to enjoy that harmonious blend without overpowering the delicate scallop flavor. Each ingredient is chosen not just for taste but to elevate the overall dish into a luxurious experience.

Feel free to customize the sauce to your liking. If you desire a bit of heat, consider adding a dash of red pepper flakes or a bit of sriracha to the mix. Switching out honey for agave or maple syrup can cater to dietary preferences, while still providing that essential sweetness. The beauty of this sauce is its versatility, making it an excellent pairing not just for scallops, but for a variety of proteins and vegetables as well.

Ingredients

For the Scallops

1 lb sea scallops
2 tablespoons vegetable oil
Salt and pepper to taste

For the Sauce

3 tablespoons soy sauce
1 tablespoon honey
1 teaspoon sesame oil
1 clove garlic, minced
1 tablespoon green onions, chopped

Instructions

Prepare the Scallops

Pat the sea scallops dry with a paper towel. Season both sides with salt and pepper.

Make the Sauce

In a small bowl, whisk together soy sauce, honey, sesame oil, minced garlic, and green onions. Set aside.

Heat the Oil

Heat vegetable oil in a large skillet over medium-high heat until shimmering.

Sear the Scallops

Add the scallops to the skillet in a single layer, making sure not to overcrowd the pan. Sear for about 2-3 minutes on each side until golden brown and cooked through.

Add the Sauce

Reduce the heat to low and pour the sauce over the scallops. Cook for another minute to warm the sauce and coat the scallops.

Serve

Remove from heat and serve immediately with steamed rice or vegetables.

Pro Tips

For the best sear, ensure the scallops are completely dry and hot oil is used. Do not flip them too early
they will release naturally when they’re perfectly seared.

Serving Suggestions

For a complete meal, I recommend serving Hibachi Style Seared Scallops with a side of steamed rice or sautéed vegetables, such as bok choy or snap peas. The sauce drizzled over a bed of rice can enhance the meal's heartiness while adding a savory component that ties all flavors together. You can also garnish with additional green onions or sesame seeds for a beautiful presentation.

If you're planning a dinner party, consider serving the scallops as part of a multi-course meal. Start with a light salad, followed by the scallops, and finish with a refreshing fruit sorbet. Pairing with a crisp white wine, such as Sauvignon Blanc, can also elevate the dining experience.

Make-Ahead and Storage

While scallops are best enjoyed fresh, you can prepare the sauce a day in advance. Store it in an airtight container in the refrigerator; it becomes even more flavorful as the ingredients meld together. Just be sure to warm it up again gently before adding to the scallops to prevent any shock from cold to hot, which could affect the texture.

If you have leftover cooked scallops, you can store them in the fridge for up to 2 days. Reheat them gently on low heat in a skillet with a few drops of the sauce to keep them moist. Avoid microwaving, as it can cause scallops to become rubbery. However, freshly seared is always best for enjoying their tender texture and delicious taste.

Questions About Recipes

→ Can I use frozen scallops?

Yes, but be sure to thaw them completely and pat them dry for best results.

→ What if I don't have sesame oil?

You can substitute with olive oil or simply omit it; the dish will still be delicious.

→ How long does it take to sear scallops?

Typically, it takes about 2-3 minutes per side over high heat.

→ Can I make this sauce ahead of time?

Yes, you can prepare the sauce in advance and refrigerate it until you are ready to cook.