Honey-Glazed Scallops
User Reviews
5
Honey-Glazed Scallops
Description
This recipe for Honey-Glazed Scallops starts with drying large sea scallops and searing them in butter or ghee until golden brown and just cooked through. Cooking scallops in batches prevents overcrowding and ensures an even sear. After cooking, a mixture of low-sodium soy sauce, sriracha, honey, Dijon mustard, and apple cider vinegar is simmered in the pan to reduce into a glaze. The scallops are returned to the pan briefly to coat them in the glaze, melding the flavors.
The technique achieves scallops with a lightly crisp exterior and tender interiors. The honey and soy-based glaze combines sweetness, tang, and subtle spice, complementing the scallops’ natural flavor. Garnishes of chopped scallions and cilantro add fresh herbal notes if used.
The scallops are best served immediately while warm, making an appealing appetizer or main course. Serving alongside brown rice and steamed broccoli adds balance and texture contrast. Care should be taken not to overcook scallops, as they can become tough and chewy.
Ingredients
- 2 soy sauce low-sodium, 1/2 tablespoons
- 1 Sriracha sauce 1/2 teaspoons
- 3 tablespoon honey
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 sea scallops large, 1/2 pounds, muscles removed
- 2 tablespoons unsalted butter or ghee, divided
- scallions chopped, for garnish, optional
- cilantro chopped, for garnish, optional
Instructions
- In a small mixing bowl combine the low-sodium soy sauce, sriracha, honey, Dijon mustard, and vinegar; mix well to combine then set aside.
- Vigorously pat scallops dry using a double layer of paper towels; set aside. Heat 1 tablespoon of butter (or ghee) in a large skillet over medium-high heat. Cook scallops, in a single layer, until golden brown and just cooked through, about 2 minutes per side. Cook scallops in batches, if needed, adding the remaining butter or ghee when the pan begins to look dry. Transfer cooked scallops to a large plate and set aside.
- Using the same skillet you cooked the scallops in, reduce the heat to medium-low and carefully add in the honey mixture. Simmer for 2 to 3 minutes, or until it's reduced to a glaze. Quickly return scallops to skillet and toss well to coat. Sprinkle with cilantro and scallions, if desired, and serve at once. I love serving these scallops with brown rice and broccoli!
Notes
- Remove the tough muscles from each scallop before cooking for improved texture.
- Cook scallops only until just opaque to keep them tender and avoid chewiness.
- Serve the scallops the same day they are cooked for best freshness and taste.
- This dish can be served as an appetizer or as a main course depending on portion size.
User Reviews
Overall Rating
5
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