I ate at a teppenyaki restaurant. The chef griddled scallops on a teppan. At the end he squeezed JUST fresh lemon juice on them. He never grated lemon or put lemon zest on scallops – trust me, I remember. I could taste fresh lemon in the scallops! This why I haven't tried lemon zest.
I prefer steaming – no searing or griddling. But I can't replicate this lemon flavor at home. I juiced fresh lemons and tried these different steps! But I didn't taste lemon in my scallops in the end!
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When I start steaming scallops in my pan on the stove, I add the freshly squeezed lemon juice.
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When I almost finish steaming scallops in the pan on my stove, I add the freshly squeezed lemon juice.
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I marinate defrosted scallops in the freshly squeezed lemon juice for 24 hours before steaming.
Best Answer
Add the lemon juice at service, either in the serving dish or on the plate.
Your first 2 methods will probably end up with most of the juice in the steamer water underneath.
For 3: meat doesn't really soak up flavours quite as much as you'd expect when marinating - plus whatever is on the surface will again mainly end up back in the steamer water.