Baked Scallops In Honey And Butter Recipes

HONEY-GLAZED SCALLOPS

Steps:

• 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!

HONEY GARLIC BUTTER SCALLOPS

Steps:

• In a small bowl whisk honey, soy sauce, garlic and lemon. Add half of the sauce to the scallops and let marinate for 30 minutes.
• In a medium sized skillet at the butter. Add the scallops and discard marinade. Season with salt and pepper. Turn the heat to medium high. Sear scallops for 3- 3½ minutes on each side until they are golden brown on each side. Add the reserved marinade to the skillet. Cook until the sauce starts to thicken and add scallops back in to coat. Garnish with green onions.

BAKED SCALLOPS IN HONEY AND BUTTER

Steps:

• Cut scallops in half or into quarters, depending on their size.
• Dry well with paper towels.
• Melt the butter with the honey and set aside.
• Roll the scallops in the bread or cracker crumbs and divide them equally into 4-6 individual greased ramekins or small baking dishes.
• Whisk the oil into the honey-butter blend and drizzle evenly over each portion of scallops.
• Bake for 10-15 minutes at 475 degrees F.

DINAH'S BAKED SCALLOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
• Combine crushed crackers, black pepper and garlic powder in a small bowl. Press scallops into mixture so that they are evenly coated, and place them in the greased baking dish.
• In a separate bowl, mix together melted butter, wine and lemon juice; drizzle mixture over scallops.
• Bake in preheated oven until scallops are lightly browned, about 15 minutes. Garnish with chopped parsley.

BAKED SCALLOPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish.
• Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops.
• Bake in pre-heated oven until scallops are firm, about 20 minutes.

BUTTERY SCALLOPS WITH LEMON AND HERBS

Steps:

• Season scallops lightly on both sides with salt and pepper.
• Heat a large, preferably nonstick skillet over medium-high. Add 3 tablespoons butter and let melt. Place seasoned scallops in the pan in a single layer without touching. (Do this in batches if necessary, using another tablespoon of butter if needed for the second batch.) Cook without moving until bottoms are golden brown, 3 minutes.
• Flip the scallops and add another tablespoon of butter to the pan. Stir in garlic and thyme, and cook until the garlic is fragrant, about 1 minute longer.
• If you took any of the scallops out of the pan to cook them in batches, put them back in now. Pour lemon juice on top of all the scallops, sprinkle with the lemon zest, and toss everything gently to combine.
• Transfer scallops to serving plates and sprinkle red-pepper flakes on top. Garnish with chopped soft herbs and lemon wedges, and serve immediately.

BAKED SCALLOPS

Steps:

• In a small skillet, over medium heat, melt 1/2 T. butter. Stir in the breadcrumbs. Cook, stirring constantly, until golden, about 4 minutes. Remove from heat; reserve.
• Place 2 T. butter in a shallow baking dish. Place in a preheated 400 degree oven until butter melts.
• Remove baking dish from oven. Add scallops to the dish. Sprinkle with lemon juice, salt and pepper to taste, and the chopped chives. Toss until well coated. Drizzle cream over top. Sprinkle with reserved bread crumbs. Bake until bubbly and scallops are cooked through, 8-10 minutes. Sprinkle with crumbled bacon. Serve with rice.