Hibachi Scallops and Bacon Fried Rice is all cooked on the Blackstone grill or little griddle and served with a homemade yum yum sauce
- 3/4 cup mayo
- 1/4 cup ketchup
- 1 Tbsp sugar
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 cup soy sauce
- 1 Tbsp garlic paste or minced garlic
- 1 Tbsp ginger paste or minced ginger
- 1 Tbsp lemon juice
- 1 pound scallops side muscle removed
- vegetable or sesame oil
- 4 cups cooked, cooled jasmine rice
- 1 onion diced
- 2 eggs
- 6 slices bacon
- 2 Tbsps butter
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Add the mayo, ketchup, sugar, paprika, and garlic powder in a bowl and whisk until evenly mixed.
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Add the soy sauce, garlic, ginger, and lemon juice to a bowl and whisk until evenly combined.
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Pat the scallops dry and add 2 Tbsps of the soy sauce mixture and toss until coated and set aside.
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Heat the flat top griddle or hibachi grill to medium high heat for at least 5 minutes.
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Add some oil and spread with hibachi spatula, add the rice, onion, and eggs. Cook 2 to 3 minutes and mix together with hibachi spatulas.
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Lay the bacon strips flat on the grill.
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Add the remaining soy sauce mixture and butter to the rice. Mix together and cook for 7 to 9 minutes, flipping the rice over occasionally. Check the bacon and flip when needed.
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Once the bacon is cooked remove and let cool, break into smaller pieces and add the bacon to the rice.
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Place the scallops on the grill where the bacon was cooking (should be bacon grease for the scallops to cook in), cook 1 minute per side.
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Remove the rice and scallops and serve with the yum yum sauce.