Benihana Hibachi Scallops Recipes
BENIHANA HIBACHI MEAT
This is a copycat of the Benihana Hibachi Steak, Shrimp, Chicken or Scallops served at the restaurant. Feel free to mix and match. Choose other Benihana copycat dishes and have a Benihana night in.
Provided by Member 610488
Categories Meat
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix all marinade ingredients in a bowl.
- Marinate meat in the sauce for 30 min or longer.
- Heat a frying pan or flat grill on high heat and stir-fry the meat until desired doneness - a few minutes at most.
Nutrition Facts : Calories 52.5, Fat 4.5, SaturatedFat 0.6, Sodium 503.4, Carbohydrate 2, Fiber 0.4, Sugar 0.4, Protein 1.5
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- Rinse your scallops (or thaw frozen scallops first) and then pat them dry. Hold off on seasoning the scallops with a VERY light amount of salt and pepper until the scallops are about to be cooked.
- Once your cooking surface is heated, add enough oil for the type of surface that it is: 1 tablespoon for non-stick pans and skillets, 2 tablespoons for cast iron or Blackstone griddles.
- Allow the oil to heat until smoking, then gently place the scallops seasoned side down. Cook the scallops on the first side for 2 minutes, then carefully flip and cook the second side for 2-3 minutes. *Do not move the scallops during the cooking times, this will allow the top and bottom of each scallop to get a nice caramelized appearance.
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