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: 12 large sea scallops; 2 tablespoons vegetable oil; Salt and pepper, to taste; 2 tablespoons soy sauce; 1 tablespoon honey; 1 teaspoon sesame oil

Highlighted under: Comfort Cravings Kitchen

I absolutely love making Hibachi Style Seared Scallops at home. There’s something incredibly satisfying about achieving that perfect sear while capturing the sweet, delicate flavor of fresh scallops. The combination of high heat and a touch of oil creates an irresistible caramelization that enhances the dish. Plus, it only takes about 20 minutes from start to finish, making it an excellent option for a quick yet impressive dinner. Whether for a special occasion or a weeknight treat, these scallops never fail to impress.

Created by

Emma

Last updated on 2026-01-22T14:28:57.779Z

Making Hibachi Style Seared Scallops was an adventure that brought the authentic taste of Japan into my kitchen. I discovered that the key to perfect scallops is ensuring they’re dry before hitting the hot pan, which prevents steaming and promotes that golden crust I crave. I learned this technique after a few attempts with soggy results – once I nailed the drying part, the sear was phenomenal!

What I love about this dish is how it highlights the scallops without overwhelming them with too many distractions. A simple soy sauce glaze elevates the flavors beautifully while letting the natural sweetness of the scallops shine through. I always serve them with a side of sautéed vegetables for a complete meal.

Why You'll Love These Scallops
Perfectly seared edges with a tender inside
Quick and easy to prepare for any occasion
A delightful soy sauce glaze that compliments the scallops beautifully

Scallop Selection and Preparation

When choosing scallops for this dish, look for large sea scallops that are fresh and firm to the touch. Ideally, they should be dry-packed, meaning they haven’t been treated with preservatives, which can affect the flavor and searing ability. Rinse them under cold water and pat them thoroughly dry with paper towels. This step is crucial; moisture on the scallops can prevent a proper sear, leading to steamed rather than caramelized surfaces.

After drying, season the scallops liberally with salt and pepper. This simple seasoning enhances their natural sweetness and prepares them for the high heat of the skillet. Don’t be afraid to let the seasoning sit on the scallops for a couple of minutes before cooking; this can help the flavors penetrate deeper and create a more pronounced taste.

Mastering the Searing Technique

For a perfect sear, it’s essential to use a heavy skillet, preferably cast iron or stainless steel. These materials retain heat well and ensure even cooking. Heat the oil over medium-high heat until it shimmers—a sign that the oil is hot enough to create that golden crust. If the oil starts to smoke, it's too hot, which can lead to burnt scallops. Lower the heat slightly if necessary.

When placing the scallops in the skillet, ensure they have enough space between them. Overcrowding can drop the pan's temperature, resulting in steaming instead of a good sear. Aim for 2-3 minutes per side. You'll know they’re ready to flip when the edges are golden brown and they easily release from the pan. Gently lifting a scallop with a spatula can help you check the color without disturbing the rest.

Glaze Techniques and Serving Suggestions

The glaze is where you can add a personal touch to this dish. While the soy sauce, honey, and sesame oil create a beautifully balanced flavor, consider adding minced garlic or fresh ginger for an extra kick. Adjusting the honey can also change the sweetness to match your preference. Make sure to whisk the glaze ingredients together until completely combined; it should be glossy and slightly thickened.

For serving, these scallops pair wonderfully with a variety of sides. Steamed or stir-fried vegetables, like asparagus or bell peppers, complement the dish nicely. A light bed of rice or quinoa can also soak up the delightful glaze. To elevate the dish further, consider garnishing with toasted sesame seeds or sliced green onions, adding a pop of color and additional texture.

Ingredients

For the Scallops

12 large sea scallops
2 tablespoons vegetable oil
Salt and pepper, to taste

For the Glaze

2 tablespoons soy sauce
1 tablespoon honey
1 teaspoon sesame oil

Enjoy your hibachi style scallops!

Instructions

Prepare the Scallops

Pat the scallops dry with paper towels, then season them with salt and pepper on both sides.

Heat the Oil

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

Sear the Scallops

Add the scallops to the pan, leaving space between each one. Sear for about 2-3 minutes on each side until golden brown and opaque.

Make the Glaze

While the scallops are cooking, whisk together the soy sauce, honey, and sesame oil in a small bowl.

Serve

Once the scallops are cooked, drizzle the glaze over them and serve immediately with your choice of vegetables.

Enjoy your meal!

Pro Tips

For the best results, ensure your scallops are as dry as possible before cooking. This will give you that much-desired sear and enhance the flavor.

Troubleshooting Common Issues

If your scallops are sticking to the pan, this could indicate that they weren’t dry enough before cooking, or the pan wasn’t hot enough. Make sure to confidently place the scallops in the pan when it’s sufficiently heated. If they stick, let them cook longer; they will naturally release when they’re adequately seared.

If your scallops are overcooked, they may turn rubbery. Keep an eye on the timing and visually check for a slight translucence in the center before removing them from the skillet. Cooking them just until they are opaque gives the best texture.

Storage and Reheating Tips

If you have leftover scallops, store them in an airtight container in the refrigerator for up to 2 days. However, be aware that scallops are best enjoyed fresh, as reheating can lead to a loss of texture and flavor. To reheat, do so gently in a skillet over low heat just until warmed through, avoiding cooking them further.

For a make-ahead option, prepare the glaze in advance and store it in the fridge. When you're ready to serve, simply reheat the glaze in a small saucepan before drizzling it over freshly seared scallops. This allows you to streamline your cooking process while still delivering a delicious meal.

Scaling Up or Down

This recipe is easily scalable, whether you want to prepare a romantic dinner for two or a larger gathering. Simply increase the number of scallops and adjust the quantities for the glaze ingredients accordingly. Just be cautious when cooking in larger batches; you might need to sear the scallops in multiple batches to maintain that perfect golden crust. Overcrowding the pan can lead to uneven cooking.

When scaling down, remember that the cooking times may remain relatively the same for fewer scallops, so use visual cues to guide you. Enjoy experimenting with different quantities while maintaining the same delicious flavor profile.

Questions About Recipes

→ Can I use frozen scallops?

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

→ What can I serve with scallops?

These scallops pair wonderfully with steamed rice, sautéed vegetables, or a fresh salad.

→ Can I substitute the soy sauce?

You can use tamari for a gluten-free option or coconut aminos for a soy-free alternative.

→ How can I tell when scallops are done?

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