How to Make Perfect Hibachi Scallops: Expert Tips and Techniques from a Professional Hibachi Chef
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- เผยแพร่เมื่อ 28 มิ.ย. 2024
- In this video, you'll learn how to make perfectly seared hibachi scallops with expert tips and techniques from a professional hibachi chef. Watch as the chef demonstrates the proper way to prepare and cook scallops on a hibachi grill, using just the right amount of heat and seasoning to bring out their natural flavors.
Official Backyard Hibachi Merch!!! - the-backyard-hibachi.printify.me
Essential tools for Hibachi:
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0:00 intro
0:16 Grill Temp
0:42 Fried Rice
5:02 Veggies, Scallops, Steak on grill
Hey Paul. Up to about fourteen thousand subscribers! That is just a start. If I have my way I'm going to get you hooked up with Blackstone griddles. It's tough getting through to them. Tomorrow I'm going to text Blackstone and send them your TH-cam video links. Then I am going to call the Customer Service line... Hey you 13K followers out there. Join me in a Blackstone needs Paul text, call and email campaign! To Paul: I watch hours of the best Teppanyaki/Hibachi videos. Many are very high end, 5 star type settings. Watching them I realize you have the temperament to be a real advocate and teacher. You have the skills to be flashy but you downplay that in an effort to teach us. I admire that, and you... Stay with us.
I'm lost for words! If Blackstone never reaches out, I wouldn't be disappointed. As long as I have you guys and guys like Mr. Massie, Im content. Thanks for all the support!!!
Great tips on browning the soy sauce at the bottom of the rice and again before adding it to the scallops. Thanks for sharing.
Not sure if its by chance or not, but the lightning for this episode is great!
Thank you sir! It was a little of both.
You have helped me so much on making hibachi, Thank you Chef!
Your close up photography has really upgraded the video! Thanks for sharing!
Thanks for watching!
I love to watch someone that is good at what they are doing
Its 4 am and I want to start up the Blackstone and make this...
Hibachi Scallops and Grouper are my 100% absolute FAVE to get!!💯😋🥰💖
INCREDIBLE CHEF!😃👏🏻👏🏻👏🏻👏🏻👏🏻
Thank you!
Looks amazing! Cheers 🍻!
Been waiting for this one! Love a nice scallop with some lemon juice added. Thanks for sharing!
Thanks! Really appreciate the video and can't wait to try scallops on our blackstone.
Not a problem! Thank you! Let me know how it goes.
@@thebackyardhibachi Turned out fantastic!
I love this man! Your channel is not only unique its extremely interesting and very valuable. I plan on getting one of these grills soon. I have loved cooking for years. Not a chef like you though. Thanks for the encouragement and keep it up.
I appreciate that!
Awesome as always Paul. Thank you so much love your videos I’ve learned so much
Your videos are always fun to watch!
Thank you Paul and great to see you again! Thank you for the lesson as I am getting better at this from watching and learning from you 👍
Great to hear from you! Plenty more to come.
Yes I did enjoy that! Thank you
Man, great job, chef. Looks great, and your skills kill.
Thank you!
Thanks!
Killing it Chef! Making my tummy growl! Cheers
That looks fantastic Paul ! You make it look so easy 😎 cheers 🍻
Excellent videos paul, keep up the great videos
Yum! He makes it look so easy.
Incredible watching you hibachi! Thank you!
Another outstanding meal.
Very informative video. Looks and smells great!!
How’d you smell it? Are you one of my neighbors!?!!
Looks so good. Yum yum.
Fabulous cook with delicious results. Thank you.
Outstanding! 👍🙏🏻
So smooth with it Paul love your videos ❤ keep up the great content 👍
Thank you! Will do!
Oh my goodness. I want to be your neighbor just for free smells. Another great video. I have already changed some of my cooking techniques because they were not as good, effective, as your techniques. Makes cooking easier/simpler. I am not a train professional but love to cook. Your grill shots made our mouths water. Your food looks so delicious. We truly appreciate you taking the time to make these. Thank you so much. we will watch as long as you keep making them. There is so much food to make.
Yessir! I appreciate you.
Awesome video bro
Straight 🔥 My G
Thanks for sharing all of this! You're awesome!
Thanks!
THANK YOU ❤
Helped me so much. Family loves the hibachi. Just wanted to say thank you!!
Glad I could help!
Really enjoying your channel, thanks for sharing
Your the man!
Loving your channel, and your skills are quite impressive. Just subscribed. 🥘♥️
You deserve 100k+ subscribers. This channel is incredible 👍👍👍👍👍
Thank you!
your thumbnail game is on point! video is awesome too, I can't wait to try this.
Appreciate it!
Very nice great video 👍🏼👍🏼👍🏼🙂
Best lighting💡 video. We can see your skills a lot better.
Another awesome video! I have tried and failed to make scallops before. I will give it another try in this style. Paul, what's your favorite dish EAT?! lets see that video.
Ok! I’ll have to sit and think what my last meal would be.
A-1, BRO
I love the cooking. How many servings are your cooks? I only cook for my wife and myself and it seems that the meals are just about right for us. What is your portion for each person?
Beautiful thanks for sharing! How do you know when the scallops are ready without overcooking? My family loves scallops but i have never prepared them.
Thank you. Scallops are cooked to 115 and finishes at 125 after resting. After a while you can see and feel this.
Yumm
This is awesome. Would you mind letting me know what flat top that is? Thanks
That’s a blackstone
Thanks for all of your videos. I have tried several of them with great success. Question though, how do you keep the zucchini from getting mushy? Mine has always turned out too soft. Thanks again and keep them coming.
Cook them on high heat, give them enough rest time on the plate as well.
Paul, as always, an amazing cook. My husband and I really enjoy your videos. Question? Does the food stay hot? Cuz you’re cooking in stages. I want to make this over the weekend. I didn’t know if I should come my rice and steak on a part of the griddle that i keep on low.
It doesn’t stay hot. This style is usually served and eaten as the chef cooks. If you had a bigger grill like the one at the restaurant there would be room to hold warm. Smaller grills its mainly all cooking surface.
@@thebackyardhibachi ahh gotcha. Ok, thanks.
Are you using fresh cut garlic or minced garlic from a jar? Thanks for the content!! Appreciate the sharing!
Fresh chopped garlic
Excellent videos. I'd love to have a couple questions answered that I've had for a while. When working full time, how often do you sharpen your knife? I see chef's cutting directly on the metal surfaces and I imagine it has to be sharpened multiple times during a busy day. The cooking surfaces at restaurants appear to be stainless steel or a highly polished version of what comes on a Blackstone. What is the surface used at a restaurant and what differences do you see between it and your Blackstone?
I used to sharpen my grill knife once every couple weeks. It really depends on the steel of the knife. As long as the knife steel is harder than the steel of the griddle it really doesn’t effect edge retention anymore that cutting on a cutting board. We do hone our knives daily though. Cutting on stainless is a smoother experience than cutting on rolled steel. Thanks for the question, I hope it helps!
@@thebackyardhibachi Thanks for the fast response. Are the restaurant surfaces mostly stainless or highly polished steel? What is the difference from your perspective when it some to stainless vs your Blackstone when it comes to maintenance and ease of work? I'm considering replacing my blackstone surface with stainless, or polishing the stock surface until it is naturally nonstick. I'm thinking a 4000 grit minimum sanding plus pro polish with compounds. I've seen cast iron skillets done so an egg is like a puck on an air hockey table with almost no cleanup
@@CovChannel That’s pretty cool! Keep me posted on that. It’s 3/4 inch stainless steel at the restaurant. We have to scrub down the stainless at the restaurant with griddle screens. With the seasoned griddle tops its much easier. All it really needs is a scrape, wipe and wipe once more with an oiled towel.
I have a question, why do you cook the eggs so early on in the process m? Seems like the eggs would be really really cooked.
Great video! Just a quick question - do you keep the side burners off or on low or are they all at the same temp? Thanks!
On a 4 burner, I keep the side burners off and use the middle 2 burners.
@@thebackyardhibachi Thanks!
Hi is that blackstone 36”?😊
Yes
Whats in the second silver tin shaker one is salt and the other u said was pepper but u also use the brown grinder for pepper???
It’s a show shaker.
@@thebackyardhibachi 😂Lol ok
Can you share what type of soy sauce you use? Awesome video
Kikkoman
@@thebackyardhibachi thank you
what size are those scallops bro
How do you cook soy beans, hibachi style?
I’ll have a video on this!
What kind of fork do you use ?
I use a Mercer brand carving fork.
What is the orange seasoning that I sometimes see you in hibachi restaurants? I know everyone uses salt pepper but sometimes I see an orange seasoning. Can you please tell me what that is
Ive never seen or used an orange seasoning. What did they put it on?
I am surprised that the scallops took longer to cook than the steak or vegetables. Is that typical?
No yum yum or ginger sauce I noticed.
The recipes are on the channel in a playlist called hibachi sauces.
@@thebackyardhibachi thanks
Nice use of an empty 6-pack to hold sauces, spice and oils
its odd, part of me truly appreciates the craft you've learned...the other part of me wants to take your utensils from you every time you slam them without the need to clear food/seasonings from them in order to put on a show.
love the channel so far...just voicing my one thing that after visit number 1 to a hibachi that I was no longer impressed with.
Beyond that, I upvoted the video...my own ridiculous concepts dont depict what's a great channel.
Curious what grill you use exactly....it appears to be a 4' wide flattop...but I don't see anything in your links that is that size in particular.
Understandable, I don’t do it to be annoying. After 17 years these habits just show up.
Everything is done with ONE spatula. Why don't you clean it between fish, steak or veggies?
We cook in stages, from lowest to highest temp needed for safe consumption.
Absolutely 🔥🔥🔥 episode Brother 👊🏼😎🤙🏼, your skills are without a doubt “Masterful” ✊🏼🧐🫡
I appreciate that
Thanks!
Thank you sir!