HONEY-GLAZED SCALLOPS
Sweet and just a little spicy, these Honey-Glazed Scallops are ready in less than 15 minutes! I love serving them with brown rice and broccoli.
Provided by Ashley Manila
Categories Dinner
Time 15m
Number Of Ingredients 8
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!
BROILED SCALLOPS
Steps:
- Turn broiler on.
- Rinse scallop and place in a shallow baking pan. Sprinkle with garlic salt, melted butter or margarine and lemon juice.
- Broil 6 to 8 minutes or until scallops start to turn golden. Remove from oven and serve with extra melted butter or margarine on the side for dipping.
Nutrition Facts : Calories 272.9 calories, Carbohydrate 6.8 g, Cholesterol 95.3 mg, Fat 9.4 g, Fiber 0.1 g, Protein 38.3 g, SaturatedFat 5 g, Sodium 2232.2 mg, Sugar 0.2 g
HONEY BROILED SCALLOPS
These are great broiled as instructed, but I am also anxious to try them on the grill. Don't skip the sesame seeds--I think they make the dish. Prep time includes time to marinate. Recipe from Fisherman's Express.
Provided by GaylaJ
Categories < 4 Hours
Time 1h16m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine lime juice, oil, honey, soy sauce and ginger. Add scallops and toss to coat. Cover and refrigerate 1 hour, stirring occasionally.
- Remove scallops from marinade, reserving marinade, and thread evenly on 4 skewers.
- Place skewers on shallow baking pan that has been sprayed with non-stick coating (or line with non-stick foil for easy cleanup).
- Broil 4-6 inches from source of heat 2-3 minutes. Turn and baste with reserved marinade and continue cooking 2-3 minutes, or until opaque throughout.
- Place sesame seeds on waxed paper and roll each skewer over the seeds to evenly coat scallops.
Nutrition Facts : Calories 192.1, Fat 7.7, SaturatedFat 1, Cholesterol 37.5, Sodium 435.7, Carbohydrate 10.1, Fiber 1.1, Sugar 4.6, Protein 20.8
SAUTEED BAY SCALLOPS WITH LEMON BUTTER
Provided by Food Network
Yield 4 servings
Number Of Ingredients 6
Steps:
- Choose a saute pan large enough to hold all of the scallops in one layer without overcrowding the pan or without them touching each other. Cook in batches if necessary. Heat the oil and 1 tablespoon of the butter until nearly smoking. Add the scallops and do not move or shake pan, but allow the scallops to brown well on one side before tossing the pan to flip them or gently turning them with a spatula to cook the second side.
- Remove the scallops from the pan and place on a warm serving platter. Return the pan in which the scallops had been cooked to the fire, add the remaining 2 tablespoons of sweet butter, and cook until the butter begins to turn a light brown color. When the butter has browned to a hazelnut color add the lemon juice and chopped parsley.
- Pour the classic lemon butter over the scallops, garnish with heart-shaped croutons and serve promptly.
BROILED SCALLOPS WITH HONEY-LIME MARINADE RECIPE
Provided by á-170456
Number Of Ingredients 8
Steps:
- Combine honey, lime juice, oil, lime peel, salt and hot pepper sauce in large bowl. Rinse scallops and pat dry with paper towel; add to marinade. Marinate scallops in refrigerator, stirring occasionally 1 hour or overnight. Preheat broiler. Arrange scallops and marinade in single layer in 2 individual broiler-proof dishes. Broil 4 inches from heat source 4 to 7 minutes or until opaque and lightly browned. Serve with lime wedges. This recipe yields 2 servings. Exchanges Per Serving: 3 Meat, 1 1/2 Fruit. Nutrition Facts: Calories 239; Calories from fat 30%; Total Fat 8g; Saturated Fat 1g; Protein 21g; Carbohydrates 23g; Cholesterol 48mg; Sodium 533mg; Dietary Fiber 1g.
HONEY BROILED SEA SCALLOPS
Members of the Crew just couldn't get enough of these tender, delicate scallops! This recipe would be lovely for any special occasion dinner or cocktail party... I guarantee you folks will be asking for the recipe!
Provided by Malinda Coletta @Professorchef
Categories Fish
Number Of Ingredients 7
Steps:
- Combine lime juice, oil, honey,soy sauce, and ginger.
- Add scallops and toss to coat; cover and refrigerate 1 hour, stirring occasionally.
- Remove scallops from marinade, reserving marinade.
- Place scallops in a shallow baking pan that has been sprayed with a non-stick coating; broil 4-6 inches from source of heat 2-3 minutes.
- Turn and baste with reserved marinade and continue cooking 2-3 minutes or until opaque throughout.
- sprinkle with sesame seeds; serve immediately.
BAKED SCALLOPS IN HONEY AND BUTTER
From Simply Seafood by Vicki Emmons. Haven't made this yet but it sounds delicious. You'll need a ramekin or small baking dish for easch portion. I can see adding scallions as a garnish.
Provided by Oolala
Categories Sweet
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 576.8, Fat 28.3, SaturatedFat 9.6, Cholesterol 105.5, Sodium 646.1, Carbohydrate 37.8, Fiber 1.2, Sugar 14.6, Protein 41.9
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