Teppanyaki Seafood Sizzle
Seared scallops, shrimp, and squid with garlic butter, soy glaze, and a squeeze of lemon — cooked fast and hot on a skillet until edges caramelize. Restaurant heat, weeknight speed.
- Total time
- 12 min
- Servings
- 2
- Calories
- 280
- Protein
- 34g
Ingredients
- 8 oz large shrimp, peeled and deveined
- 8 oz sea scallops
- 4 oz squid, cleaned and sliced into rings
- 3 tbsp butter
- 4 cloves garlic, minced
- 2 tbsp soy sauce
- 1 whole lemon
Instructions
- 1
Pat shrimp and scallops dry with a paper towel. Season everything with salt and pepper.
- 2
Heat 1 tbsp butter in a large skillet over high heat until it foams and smells nutty, ~60 seconds.
- 3
Add shrimp and scallops to the hot skillet without stirring. Sear 90 seconds per side until edges caramelize.
- 4
Push seafood to the side. Add remaining butter and garlic to the center. Cook garlic 30 seconds until fragrant.
- 5
Add squid rings to the skillet. Toss everything together and cook 60 seconds until squid just turns opaque.
- 6
Pour soy sauce over the top. Toss to coat. Squeeze half the lemon over and serve immediately.
Tools you’ll need
- 12-inch cast iron or heavy-bottomed stainless steel skillet
- paper towels
- wooden spoon or tongs
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