Hibachi-Grilled Scallops

Cooking scallops on a hibachi grill is a lesson in heat, timing, and patience. Hibachi cooking uses intense direct heat from hardwood charcoal, giving seafood a smoky sear while keeping the inside tender and delicate. This recipe, inspired by George Lovato’s Chasing the Flames, shows how to handle scallops on a hibachi for a perfect result every time.

Ingredients

• 1 ½ lbs large sea scallops, cleaned and patted dry

• Wooden or metal skewers (if wooden, soak in water for 30 minutes)

• 2 tablespoons olive oil (or neutral oil)

• 1–2 tablespoons soy sauce

• 1 tablespoon honey or brown sugar (for a touch of caramelization)

• 1 clove garlic, minced

• Juice of ½ lemon

• Salt and freshly ground black pepper, to taste

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Method

1. Prepare the fire

• Light a chimney starter with hardwood lump charcoal (avoid briquettes if possible).

• Once glowing, spread the coals in the hibachi, leaving a couple of hotter zones and one cooler zone for control.

• If desired, add a few small pieces of live wood for extra aroma.

2. Marinate the scallops

• In a bowl, whisk together olive oil, soy sauce, honey, garlic, lemon juice, salt, and pepper.

• Add scallops and toss gently to coat. Let sit for 10–15 minutes while the coals heat.

Note: The sugar in the marinade helps caramelize but can burn quickly — watch carefully while cooking.

3. Skewer and set up

• Thread scallops onto skewers, leaving a little space between each so heat circulates evenly.

• Lightly oil the hibachi grates (or cook directly over coals for a more rustic style).

4. Grill the scallops

• Place skewers over the hibachi, directly above the hot zone.

• Turn frequently to prevent burning and to cook evenly — scallops only need a few minutes per side.

• Watch the color closely: scallops are done when they turn opaque and just firm to the touch. Avoid overcooking, which makes them rubbery.

5. Serve immediately

• Transfer scallops to a platter and finish with a squeeze of lemon.

Pair with grilled vegetables, a fresh salad, or crusty bread to soak up the smoky juices.

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Hibachi Cooking Tips

• Mind the heat: A hibachi runs hot — create zones so you can move skewers if they’re cooking too quickly.

• Sugar in marinade: Adds flavor but burns easily; keep scallops turning.

• Direct vs. indirect: Direct heat gives a smoky char, while resting skewers over a cooler zone finishes cooking gently.

• Adapt as you go: Scallops cook fast; stay attentive, turn often, and be ready to serve as soon as they’re done.