HONEY-GLAZED SCALLOPS
Sweet honey, salt tamari, tangy rice wine vinegar and hot red pepper flakes,if desired, combine to make a delectable glaze for scallops. Try a robust honey in this recipe, such as buckwheat, eucalyptus or avocado to balance the strongly flavored tamari. Serve with wilted kale and brown rice. When I saw this recipe I thought of...
Provided by Pat Duran
Categories Seafood
Time 10m
Number Of Ingredients 8
Steps:
- 1. In a small bowl, whisk together the first 5 ingredients; set aside.
- 2. Pat scallops dry with paper towels then heat 1 Tablespoon oil in a large skillet over medium-high heat. Cook scallops in a single layer, flipping once, until golden brown and just cooked through, about 2 minutes per side. (work in batches, if necessary, adding the remaining 1 Tablespoon oil when needed).
- 3. Transfer scallops to a large plate as done. Reduce heat to medium-low and allow skillet to cool off a bit, then carefully add tamari honey mixture to skillet and simmer briefly until reduced to a glaze. Return scallops to skillet and toss well to cost evenly. Sprinkle with sesame seeds and serve.
HONEY GLAZED SCALLOPS WITH PEACH SALSA
Another transfer from epicurious for safe-keeping. Sounds delicious, and how can you go wrong with scallops and peaches? The salsa is also apparently quite tasty with mangoes....
Provided by Indigo
Categories Low Cholesterol
Time 1h
Yield 4 skewers, 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix peaches, red bell pepper, green onions, 2 tablespoons lime juice, chopped cilantro, jalapeño, 1 teaspoon ginger, and garlic in small bowl to blend. Season with salt and pepper (this is the salsa, so you can make ahead and chill in the fridge).
- Mix soy sauce, sesame oil, and remaining ginger in medium bowl to blend.
- Add scallops and stir to coat. Let stand 30 minutes at room temperature, turning occasionally.
- Prepare barbecue (I used my Foreman grill here, too!). Combine honey and remaining 1 tablespoon lime juice in another small bowl. Thread 4 scallops on each of 4 wooden skewers, dampened first to prevent burning.
- Sprinkle with salt and pepper. Grill scallops until just opaque in centers, brushing occasionally with honey glaze, about 2 minutes per side.
- Spoon salsa into center of platter. Remove scallops from skewers and arrange atop salsa. Sprinkle with cilantro leaves and serve.
Nutrition Facts : Calories 148.7, Fat 3, SaturatedFat 0.4, Cholesterol 19.8, Sodium 601.7, Carbohydrate 20.1, Fiber 1.7, Sugar 15.8, Protein 12.1
SCALLOPS WITH TANGY HONEY GLAZE
Make and share this Scallops With Tangy Honey Glaze recipe from Food.com.
Provided by abigail363
Categories < 15 Mins
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle scallops with salt and pepper. Brush with olive oil. Thread onto 4 skewers.
- Grill, covered with grill lid, on a lightly greased grill rack over medium heat 4 to 6 minutes on each side or until opaque in center.
- Combine margarine, honey, lemon juice, shallots, and garlic in a small saucepan over medium heat 5 to 10 minutes. Serve with scallops.
Nutrition Facts : Calories 232.9, Fat 9.4, SaturatedFat 1.4, Cholesterol 50, Sodium 386.2, Carbohydrate 10.6, Fiber 0.1, Sugar 5.9, Protein 25.6
SPICY HONEY-GLAZED GRILLED PORK CHOPS WITH PEACH PICO DE GALLO
These grilled pork chops are flavored with a spiced-honey glaze that helps them get a nice char. Serve with a chunky peach pico de gallo.
Provided by Rachel Gurjar
Yield 4 servings
Number Of Ingredients 14
Steps:
- Trim excess fat from pork chops. Pat dry and season both sides with salt. Set aside.
- Mix red pepper flakes, garlic powder, onion powder, paprika, ½ tsp. cumin seeds, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl to combine. Heat honey in a small saucepan over medium just until warm. Remove pan from heat and stir in spice mixture. Set spiced honey aside.
- Toss peaches, red onion, jalapeño, lime juice, cilantro, remaining ½ tsp. cumin seeds, and remaining 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a medium bowl to combine. Chill peach pico de gallo until ready to serve.
- Prepare a grill for 2-zone heat (for a charcoal grill, bank two thirds of coals on one side of grill and scatter remaining coals on other side; for a gas grill, set one burner to high heat and remaining burners to medium-low); oil grate. Grill reserved chops on hotter side of grill, moving to cooler side as needed to control flare-ups, until lightly charred on both sides, about 3 minutes per side. Move pork chops to cooler side of grill, cover, and grill, turning often and basting with reserved spiced honey, until an instant-read thermometer inserted into the thickest part of pork chops registers 145°, about 5 minutes longer. Transfer pork chops to a platter and let rest 10 minutes.
- Spoon peach pico de gallo over pork chops just before serving.
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