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!
HONEY GLAZED SCALLOPS
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Lightly grease an 8x8 inch baking dish.
- Season scallops with salt, pepper, and low sodium seafood seasoning in a bowl. Place scallops in prepared baking dish and sprinkle with olive oil and 1 tablespoon of lemon juice.
- Bake in preheated oven until scallops are hot and beginning to turn opaque, about 15 minutes.
- Combine margarine, 2 tablespoons of lemon juice, honey, shallot, and garlic in a small saucepan, and bring to a simmer over medium heat. Cook and stir until the sauce thickens and the shallot has softened and turned translucent, about 5 minutes.
- Remove scallops from oven and use tongs to turn each scallop over in the baking dish. Sprinkle the hot lemon-honey sauce evenly over the scallops.
- Return scallops to oven and continue baking until scallops are opaque and sauce has formed a glaze over the scallops, 15 to 20 minutes.
Nutrition Facts : Calories 394.4 calories, Carbohydrate 22.7 g, Cholesterol 137.2 mg, Fat 8.2 g, Fiber 0.2 g, Protein 57.5 g, SaturatedFat 0.9 g, Sodium 1073.2 mg, Sugar 9.3 g
20 MINUTE HONEY GARLIC BUTTER SCALLOPS AND ORZO
One hundred and ten percent delicious, so easy to make, and perfect for a quick weeknight dinner or a last-minute dinner party!
Provided by Tieghan Gerard
Categories Main Course
Time 20m
Number Of Ingredients 15
Steps:
- 1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain the pasta and toss with the dill, lemon juice, feta, and a pinch each of salt and pepper. 2. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. When the oil shimmers, add the scallops and sear on both sides until browned, about 2-3 minutes. Add the remaining 2 tablespoons olive oil, the honey, garlic, ginger, jalapeño, and cayenne. Cook 1-2 minutes or until the garlic is fragrant. Add the butter and toss to coat. Remove from the heat and stir in the basil. 3. Divide the orzo among plates. Spoon the scallops and any sauce left in the pan over the orzo. Sprinkle with chives and arugula. Enjoy!
Nutrition Facts : Calories 634 kcal, Carbohydrate 69 g, Protein 29 g, Fat 26 g, SaturatedFat 12 g, Cholesterol 80 mg, Sodium 941 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving
HONEY GARLIC BUTTER SCALLOPS
Honey Garlic Butter Scallops get pan seared and then coated in the most amazing honey garlic butter sauce. This meal is so quick and easy that you will make it again and again!
Provided by Alyssa Rivers
Number Of Ingredients 7
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.
Nutrition Facts : Calories 153 kcal, Carbohydrate 29 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 690 mg, Fiber 1 g, Sugar 28 g, ServingSize 1 serving
GARLIC BUTTER SCALLOPS
Definitely read the headnotes for tips and tricks on making this recipe as best as it can be. Once made, this is best eaten straight away, but it's also OK at room temperature.
Provided by Hank Shaw
Categories Appetizer lunch Main Course Side Dish
Time 25m
Number Of Ingredients 7
Steps:
- Get a pan large enough to hold all the scallops hot, set over high heat. While it's heating, pat the scallops dry with paper towels. Add the canola oil to the pan and swirl it around.
- When you see the slightest wisp of smoke coming up from the oil, toss in the scallops, moving the pan constantly -- the goal is to toss the scallops in and coat them with the hot oil before they stick to the pan. This should just take a few seconds. Then let the scallops rest undisturbed for 2 minutes. Toss the pan to move the scallops around, then let them sear 1 minute. Salt them as they sear.
- Add the garlic and toss to combine. Drop the heat to medium-low and add the butter, one tablespoon at a time. Toss to coat after each tablespoon melts. When it's all combined, turn off the heat, add the parsley, zest and lemon juice and serve.
Nutrition Facts : Calories 272 kcal, Carbohydrate 5 g, Protein 14 g, Fat 22 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 65 mg, Sodium 449 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
27 EASY SCALLOPS FOR SEAFOOD LOVERS
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a scallop recipe in 30 minutes or less!
Nutrition Facts :
GARLIC BUCATINI AND SEARED BAY SCALLOPS
Steps:
- Gather all ingredients before starting recipe.
- Cook linguini according to package directions.
- Melt 1/2 of the butter butter and 1/2 of the olive oil in a medium skillet over medium high heat.
- Rinse scallops and pat dry.
- Sauté half of the garlic in butter-olive oil until soft, about 1 minute. Add half of the scallops and and sauté for about 2 minutes, turning a couple of times. Remove scallops from pan to a plate and set aside.
- Add remaining butter and olive oil to the pan, and when the butter is melted and bubbly, add the remainder of the garlic. Sauté until soft, about 1 minute, then add the remaining scallops. Sauté for 2 minutes, turning a couple of times.
- Return first batch of scallops and garlic to pan, add the juice of 1/2 of a lemon, wine and season with kosher salt. Simmer for about a minute.
- Add the cooked linguini to the scallop mixture and toss to combine. Sprinkle with chopped parsley and serve.
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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