Wine pairing with steak and scallop?

That's two different pairings usually. Scallops are mild and could benefit from a Chardonnay or similar white and steak is hearty and I like a good Merlot or Cab Sav with it. I guess a mild red like Pinot Noir would be a compromise to do ok with both of them.

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a mild red like Pinot Noir

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or a Red Zin like Grgich Hills if you can find it.

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hibachi

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People still do this? I thought it was for the country folk who come to town and have never seen a Japanese guy, but are too scared to eat raw fish or anything that comes from behind that counter. Do they still sprinkle the MSG laden 'hibachi' seasoning on everything they cook?

Do not want. Oh wine...paired to 'hibachi' flavor...uh...IDK make sure it's twice the size of a normal wine bottle and you should be set.

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People still do this? I thought it was for the country folk who come to town and have never seen a Japanese guy, but are too scared to eat raw fish or anything that comes from behind that counter. Do they still sprinkle the MSG laden 'hibachi' seasoning on everything they cook?

Do not want. Oh wine...paired to 'hibachi' flavor...uh...IDK make sure it's twice the size of a normal wine bottle and you should be set.

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To me it's just fried rice with steak and scallops...not sure if the place I'm ordering from seasons it or not, it's actually a Chinese takeout restaurant that serves hibachi style food in addition to the normal American Chinese styles. Nothing fancy.

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I'd go for a Malbec

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ouch.

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take out steak and scallop

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What type of wine would make a great pairing

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I don't think the wine will make one differnce.

Just grab something you like.

Not sure how good to-go steak and scallop will turn out.

Or you could just go with (no disrespect) :

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What's wrong with Malbec??

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Nothing.

Probably a bad match with scallops.

Pairings are great for wine dinners but my rule if thumb is I will drink whatever the hell makes me happy that night usually. The best pairings are when a dish is constructed around a wine, not vice versa and you do have a curveball there with scallops as well as veg, fried rice, and noodles. Your best option would be a juicy rose made in the saignee rather than free run method but that is seriously not likely in a hibachi restaurant. The color would be reminiscent of a slightly translucent Pinot noir with enough acid, a touch of tannin from the bled off juice, and an array of fruit complexities from strawberry, peach, orange peel and blah blah blah. When in doubt just drink and don't worry about all the fluff in between.

A ´dirty´ rosado.