There is something about hibachi that turns dinner into an experience. The sizzling sounds, the incredible aromas, and a griddle loaded with steak, seafood, vegetables, and fried rice make every meal feel like a special occasion. The best part? You do not have to leave home to enjoy it.

This Blackstone Surf & Turf Hibachi brings together some of our favorite Ellsworth Foods products for a restaurant-quality meal that is surprisingly simple to make. Tender Beef Tenderloin Tips, flavorful Teriyaki-Marinated Chicken, buttery Red’s Best Scallops, Kimchi Fried Rice, and crisp mixed vegetables all come together on the griddle for a dinner packed with bold flavor.

Whether you are cooking for the family on a weeknight or entertaining friends on the weekend, this recipe delivers big flavor with minimal cleanup.

Ingredients

• 1 package Ellsworth Beef Tenderloin Tips
• 1 package Ellsworth Teriyaki Marinated Chicken
• 1 package Red’s Best Scallops
• 1 package Ellsworth Kimchi Fried Rice
• 1 package Ellsworth Mixed Vegetables
• 2 tbsp butter
• Olive oil
• Salt & black pepper, to taste
• Green onions, sliced, for garnish

Beef Marinade

• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp garlic powder (or 2 cloves of minced garlic)
• 1 tsp onion powder
• ½ tsp black pepper

Scallop Marinade

• 3 tbsp soy sauce
• 1 tbsp fresh lemon juice
• 1 tsp minced garlic (or garlic paste)
• 1 tsp sesame oil

Instructions

1. Marinate the beef. In a bowl or zip-top bag, combine the beef tenderloin tips with the soy sauce, sesame oil, garlic powder, onion powder, and black pepper. Toss well to coat and refrigerate for 15–30 minutes.
2. Marinate the scallops. Pat the scallops completely dry with paper towels. In a separate bowl, whisk together the soy sauce, lemon juice, minced garlic, and sesame oil. Add the scallops and marinate for 10–15 minutes.
3. Preheat the Blackstone. Preheat your Blackstone griddle to medium-high heat and lightly coat the cooking surface with olive oil.
4. Cook the beef & chicken. Place the marinated beef tenderloin tips on one side of the griddle and cook until browned and cooked through, stirring occasionally. Next to the beef, cook the Ellsworth Teriyaki Marinated Chicken until golden and the internal temperature reaches 165°F, turning occasionally. Transfer both proteins to a platter and keep warm. Lightly scrape and wipe the griddle clean if needed before moving to the next step.
5. Sear the scallops. Add 2 tablespoons of butter to the hot griddle. Remove the scallops from the marinade, allowing any excess to drip off, and place them onto the buttered surface. Season lightly with salt and pepper. Cook for 2–3 minutes per side, until the scallops are beautifully seared and just cooked through. Remove from the griddle. Scrape the griddle clean again if needed before cooking the vegetables.
6. Cook the vegetables & rice. Lightly oil the griddle. Add the Ellsworth Mixed Vegetables and sliced green onions. Season with salt and pepper and cook until the vegetables are tender-crisp. Add the Ellsworth Kimchi Fried Rice and stir frequently for about 1 minute, just until heated through.
7. Serve. Divide the kimchi fried rice and vegetables among serving plates. Top with the beef tenderloin tips, teriyaki chicken, and seared scallops. Finish with the remaining green onions and serve immediately.

Dean’s Tip

For that classic hibachi flavor and texture, give each protein plenty of room on the griddle. Crowding the surface traps steam and prevents the beautiful golden crust you are after. Let the beef, chicken, and scallops sear before turning, and do not be afraid to scrape the griddle clean between each step for the best results.

Want to take it one step further? Serve with yum yum sauce, extra soy sauce, or your favorite hibachi dipping sauce and enjoy restaurant-quality hibachi right from your own backyard.