Hibachi Scallops
Easy Hibachi Scallops
Sizzlefish
Rated 5.0 stars by 3 users
Category
Scallop Recipes
Servings
2
Prep Time
10 minutes
Cook Time
22 minutes
Calories
519
No need to leave the house, with this hibachi style recipe you can enjoy the flavor of flat-top hibachi conveniently made in a cast iron skillet!
Why Use Our Scallops?
Scallops give this recipe seafood flair with plenty of succulent flavor. Here at Sizzlefish, our scallops are tender and rich with a mild flavor. They’re caught off the coast of Maryland in the mid-Atlantic ocean before being dry packed without any preservative solution. This ensures the purest scallops and freshest flavor.
Health Benefits Of Scallops!
Our wild scallops are rich in omega-3 fatty acids and are a great source of brain-boosting B-12. Scallops also happen to be high in protein, low carb and low calorie, a great choice for many different diets! Not to mention, they cook very quickly for a healthy meal in a pinch. Try our colossal shrimp or weathervane scallops in this recipe as well!
How This Recipe Is Inspired by Hibachi Flavor!
This hibachi inspired recipe pairs sea scallops with a quick and easy fried rice, sautéed tender vegetables and a tangy dipping sauce for an Asian feast that’s full of satisfying flavor. The fried rice is made using chilled rice (day-old chilled rice is ideal), scrambled egg, onion, carrots and garlic all fried in a buttery soy sauce. You can use jasmine, basmati, brown rice or traditional white rice. Coconut aminos can also be used throughout this recipe in place of soy sauce. Next, a medley of mushrooms, bell peppers, zucchini and onions are sautéed until tender. Broccoli, carrots or asparagus can also be used. Finally, the scallops are seared until golden brown before adding a sweet and savory sauce that smothers each scallop.
All About The Sauce!
The recipe is served with a tangy mayonnaise based dipping sauce that has spicy, sweet notes that is perfect for dipping vegetables and scallops in. This recipe is best served right away for the freshest flavor and texture.
Ingredients
1 tbsp olive oil
1/4 cup grated carrots
2 tbsp chopped green onion
1 tsp minced garlic
2 cups cooked and chilled white rice
2 tbsp unsalted butter
2 tbsp soy sauce
1/4 tsp black pepper
1 egg, beaten
1 tbsp olive oil
1 cup sliced zucchini
1 cup coarsely chopped red bell pepper
1 cup sliced mushrooms
1/2 cup chopped sweet onion
2 tbsp soy sauce
1 tbsp sesame oil
-
2 portions Sizzlefish scallops
2 tbsp soy sauce
1 tbsp hoisin sauce
1 tsp minced garlic
1/4 tsp ground ginger
1/2 cup mayonnaise
2 tsp spicy Asian mustard or Dijon mustard
1 tbsp honey
1 tbsp soy sauce
For Fried Rice
For Vegetables
For Scallops
For Dipping Sauce
Directions
Stir together ingredients for sauce and refrigerate until serving.
Next, make fried rice. Heat 1 tablespoon of olive oil over medium heat in a large cast iron skillet. Add carrots, green onion and garlic. Sauté 2 minutes. Move vegetables to side of pan and add beaten egg. Scramble egg for 1-2 minutes until cooked through. Add rice and butter to skillet. Cook for 5 minutes, stirring occasionally until rice is lightly toasted. Stir in soy sauce and pepper.
Pack fried rice into 2 small bowls or ramekins. Set aside.
Clean skillet and return to stove. Heat 1 tablespoon of olive oil over medium heat. Add zucchini, bell pepper, mushroom and onion. Sauté for 7 minutes, stirring occasionally until vegetables are tender. Stir in soy sauce. Transfer vegetables to a bowl and cover to keep warm.
Heat sesame oil in skillet over medium heat for 2 minutes. Blot moisture from scallops and sear for 2 minutes. In the meantime, stir together soy sauce, hoisin sauce, garlic, and ginger. Turn scallops and pour sauce over scallops. Cook for 2 minutes longer or until cooked through.
Divide scallops, vegetables and fried rice between two plates and serve with dipping sauce.
Nutrition
Nutrition
- Serving Size
- 4 Scallops
- per serving
- Calories
- 519
- Carbs
- 41 grams
- 35%
- Fat
- 20 grams
- 38%
- Protein
- 31 grams
- 26%
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