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Benihana Hibachi Scallops Recipe
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Benihana Hibachi Scallops Recipe

Make our Benihana Hibachi Scallops Recipe at home with our Secret Restaurant Recipe and your seared scallops will taste just like Benihana's.
Prep Time20 minutes
Active Time12 minutes
Total Time32 minutes
Course: Appetizer, Main Course
Cuisine: Japanese
Keyword: Benihana, Seafood

Ingredients

  • 3 teaspoons Canola Oil divided
  • 1 1/2 pounds uncooked Scallops, about 20 Sea Scallops, patted dry with a paper towel (The secret to perfectly browned scallops is to pat them dry before sautéing.)
  • 1 medium uncooked Onion cut in 1/2 and then thinly sliced
  • 1/2 pound dried Shiitake Mushroom stems discarded, caps sliced thin
  • 1 tablespoon Ginger Root freshly grated
  • 2 teaspoons minced Garlic
  • 1 1/4 cup shredded Carrot divided
  • 1 cup Mung Bean Sprouts
  • 2 tablespoons low sodium Soy Sauce
  • 2 tablespoons freshly squeezed Lemon Juice
  • 1 medium uncooked Scallion sliced

Instructions

  • In a large nonstick skillet placed over high heat, pour 2 teaspoons oil. Heat until hot and shimmering.
  • Add scallops in a single, nontouching layer, Cook until bottoms are browned, about 2 minutes. Flip and cook until browned on both sides and scallops are just cooked through, about 2 to 3 minutes more. Remove to a plate.
  • Heat remaining teaspoon of oil in same skillet.
  • Add onion. Stir fry until lightly browned, about 2 minutes.
  • Add mushrooms. Stir fry until mushrooms and onion are almost tender, about 2 minutes.
  • Stir in ginger and garlic. Stir fry until fragrant, about 30 seconds.
  • Stir in 1 cup of carrots, bean sprouts and any juices that have accumulated on scallop plate. Stir-fry until carrots and sprouts have softened slightly, about 1 minute. Remove from heat.
  • Stir in soy sauce and lemon juice.

To Serve

  • Spoon 1/2 cup vegetable mixture onto each of 4 plates.
  • Top each with 5 scallops. (Give yourself - or someone you like - any remaining scallops. ;) - Alton)
  • Garnish with remaining carrots and scallion.

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