Teppanyaki

Method

1. 1 Heat a steel or cast iron flat pan until very hot and divide it into different heat zones.
2. 2 Dividing the temperature into zones is the entirety of teppanyaki: the hottest zone is for the meat, and the milder zone is for the vegetables.
3. 3 Sauté sliced garlic in butter over medium heat for 3 minutes until crispy, then remove from the butter.
4. 4 Place the beef steak on the hottest side for 90 seconds on each side, then cut into cubes and hold in the warm area.
5. 5 Sear the shrimp and scallops for 90 seconds on each side; overcooking the scallops will shrink them to half their original size.
6. 6 Sauté the zucchini, mushrooms, and bean sprouts in a pan, then season with soy sauce and a squeeze of lemon.

With an appliance

• Charcoal grill 44 min

  Replace steps 4 and 5: grill the beef on the charcoal grill at approximately 230 degrees for 1 minute 30 seconds per side, then grill the shrimp and scallops at approximately 210 degrees for 1 minute 30 seconds per side, flipping only once; steps 3 and 6 remain on the mild grill for the garlic and vegetables.