Hibachi Scallops and Salmon

Scallops
Salmon
1 large onion
2 med zucchini
2 cups sliced mushrooms
2 tbsp vegetable oil
6 tbsp soy sauce
5 tbsp butter
salt & pepper
2 tsp lemon juice
3 tbsp sesame seeds
6 cups bean sprouts
Slice onion, zucchini, mushrooms
Spread 1 tbsp oil in large frying pan over med-hi heat.
Spread another tbsp oil in another frying pan over med-hi heat.
Saute salmon in one of the pans. add 1 tbsp soy sauce, 1 tbsp butter, dash of salt and pepper.
Add zucchinin, onion to the other pan. Add 2 tbsp soy sauce, 1 tbsp butter, and a dash of salt an pepper. Saute as long as the salmon, stirring both pans often.
After 2 MINUTES only, Slide salmon to one side of the pan. pour lemon on it. Add mushrooms to the other side of the pan. Pour 1 tbsp soy sauce over the mushrooms, then add 1 tbsp butter plus a dash of salt and pepper. Stir bothpans.
Add scallops to one side of the vegetable pan. Pour 1 tbsp soy sauce and 1 tbsp butter over scallops. Salt and pepper scallops.
After 6-8 minutes, sprinkle 1 tsp sesame seeds over salmon, mix chicken and salmon. Spoon salmon mixture on four even portions on plates, next to four even portions of vegetables from the other pan.
Pour bean sprouts into same pan you cooked veggies, and cook over high heat. Add 2 tbsp soy sauce, 1 tbsp butter, and dash of salt & pepper.
Cook sprouts only a minute or two, until they have tenderized. Just before you serve sprouts, sprinkle 2 tsp sesame seeds. Serve with mustard sauce and ginger sauce.