Teppanyaki Steak and Scallops. One person's process for making a Japanese steakhouse-style steak and scallops dinner on the backyard grill. Yum! :-)
With plenty of tips for setting up temperature zones.
~~ I like the seasoning of one cooking oil with another. I keep primarily La Tourangelle artisanal oils for this.
~~Japanese Steakhouse Golden Shrimp Sauce.Kind of like what steakhouses serve for the shrimp appetizers. Described as sweet with a bit of "heat" on the end.
~~A simple ginger dipping sauce ... whirled up in the blender.
~~Perfect fried rice. This is a place where both a salty baste and a sweet baste comes in.
~~Slotted griddle turner spatula. I must replace that among my grill set.
~~VEGGIES :-)
~~Scallions are my thing!
~~Scallops used to be SO expensive here but now are becoming within the price range of the common man. I am looking forward to trying a cook ... vs. watching Gordon Ramsay.
~~ Prep! Timing!
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(I didn't pick the thumbnail ... sigh.)

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Certified Angus Beef
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Appetizers