Honey Broiled Sea Scallops 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 BROILED SCALLOPS

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.

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.

HONEY BROILED SEA SCALLOPS

Steps:

• 1. Combine lime juice, oil, honey,soy sauce, and ginger.
• 2. Add scallops and toss to coat; cover and refrigerate 1 hour, stirring occasionally.
• 3. Remove scallops from marinade, reserving marinade.
• 4. 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.
• 5. Turn and baste with reserved marinade and continue cooking 2-3 minutes or until opaque throughout.
• 6. sprinkle with sesame seeds; serve immediately.

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.

BROILED SEA SCALLOPS

Steps:

• In a medium bowl, mix vermouth, oil, garlic, salt and parsley. Add the scallops and stir. Marinate, covered, in the refrigerator for 1 hour.
• Preheat broiler.
• Toss melted butter with bread crumbs.
• Spoon marinade and scallops into a baking dish or 4 individual ramekins. Place 2" from heat and broil 3 minutes. Turn scallops and sprinkle with bread crumbs and paprika and broil for another 3 minutes.