Spicy Honey Garlic Scallops Recipes

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.

SPICY HONEY GARLIC SCALLOPS

Steps:

• In a bowl, combine your soy sauce, honey, sriracha, and minced garlic together. Mix throughly and pour half a bag or container with your scallops to marinate. Let the scallops marinate for 30 minutes.
• Once ready, in a cast iron (or non-stick pan of your choice), on medium to high heat, add some butter or oil of choice and then add your scallops. Let the scallops cook for around three minutes. Turn the scallops over and cook until golden - around 2 minutes.
• Remove the scallops and set them aside and add the rest of the marinade into the pan, stirring on low heat, letting the sauce thicken. Once the sauce has thicken, add the scallops back into the pan to coat them or pour the sauce directly onto the scallops.

SEARED SCALLOPS WITH SPICY HONEY-CITRUS GLAZE ON CELERY SALAD

Steps:

• For glaze:
• Stir all ingredients in small saucepan over medium heat until heated through. Set aside. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.
• For salad:
• Mix all ingredients in large bowl. DO AHEAD: Can be made 2 hours ahead. Cover and chill.
• For scallops:
• Preheat broiler. Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Stir in garlic. Sprinkle scallops with salt and pepper. Cook scallops until browned on 1 side, about 1 minute. Turn scallops over and cook 1 minute. Spoon 1 teaspoon glaze atop each scallop. Place scallops in broiler until glaze browns, about 1 minute.
• Divide salad among 4 plates. Top salad on each plate with 3 scallops. Drizzle remaining glaze over. Sprinkle with chives and serve.
• *Sold in the Asian foods section of many supermarkets and at Asian markets.

SCALLOPS WITH SPICY GARLIC SAUCE

Steps:

• Note: Japanese bonito-type soup stock granules; sold at Asian markets.
• Cook asparagus in medium saucepan of boiling salted water 1 minute.
• Drain.
• Melt 2 tablespoons butter in heavy large skillet over medium heat.
• Add mushrooms and garlic; saute until mushrooms are tender, about 5 minutes.
• Add onion; stir 1 minute.
• Add soy sauce, sake, hon-dashi and cayenne; simmer until sauce thickens slightly, about 3 minutes.
• Remove pan from heat.
• Melt remaining 2 tablespoons butter in heavy medium skillet over high heat.
• Season scallops with salt and pepper.
• Add scallops to skillet and saute until almost cooked through, about 3 minutes.
• Add asparagus and toss until heated through, about 1 minute.
• Add sauce and simmer 1 minute.
• Divide between 2 plates and serve.

SCALLOPS WITH SPICY GARLIC SAUCE

Steps:

• Cook asparagus in medium saucepan of boiling salted water 1 minute. Drain.
• Melt 2 tablespoons butter in heavy large skillet over medium heat. Add mushrooms and garlic; sauté until mushrooms are tender, about 5 minutes. Add onion; stir 1 minute. Add soy sauce, sake, hon-dashi and cayenne; simmer until sauce thickens slightly, about 3 minutes. Remove pan from heat.
• Melt remaining 2 tablespoons butter in heavy medium skillet over high heat. Season scallops with salt and pepper. Add scallops to skillet and sauté until almost cooked through, about 3 minutes. Add asparagus and toss until heated through, about 1 minute. Add sauce and simmer 1 minute.
• Divide between 2 plates and serve.