Honey Glazed Sea Scallops With Apple Rings 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.

HONEY-GLAZED SCALLOPS

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.

SCALLOPS WITH TANGY HONEY GLAZE

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.

BALSAMIC-GLAZED SEA SCALLOPS

Steps:

• Pat scallops thoroughly with a paper towel to remove excess moisture and ensure a good sear. Combine seafood seasoning, salt, and pepper and use to lightly season both sides of the scallops.
• Heat butter and olive oil in a large skillet over medium-high heat. Add scallops to the skillet, being careful not to crowd. Cook until golden brown and a crust starts to form, about 3 minutes per side. Cook in batches if necessary to avoid steaming the scallops and be careful not to overcook. Remove from the skillet and cover to keep warm.
• Add white wine, balsamic vinegar, and Dijon mustard to the skillet and cook over medium heat, stirring constantly to scrape up the browned bits from the bottom. Cook until glaze is slightly thick and syrupy, 3 to 4 minutes.
• Move scallops to a serving plate, drizzle glaze on top, and garnish with chopped tarragon.

HONEY-GLAZED SEA SCALLOPS WITH APPLE RINGS

Steps:

• Wash the scallops and remove the small, tough side muscle (see REFERANCE & APPENDIX, _Sage Advice About Grilling Scallops). Place the scallops in a medium bowl. Add the olive oil, thyme, salt, and pepper. Stir to coat. Cut each prosciutto slice lengthwise into two equal-sized strips and wrap a strip around each scallop. Thread the scallops through their sides onto skewers, four scallops per skewer. Place the skewers on a plate. Cover with plastic wrap and refrigerate for 30 minutes to 1 hour. MEANWHILE, MAKE THE GLAZE: In a small bowl whisk together the glaze ingredients. Peel and core the apples, then cut crosswise into 1/2-inch-thick rings. Grill the apple rings over Direct Medium heat until golden and tender, 4 to 6 minutes, turning once halfway through grilling time. Brush both sides of the apple rings with the glaze and grill for 2 minutes more, turning once halfway through grilling time. Grill the scallops over Direct Medium heat until just opaque in the center, 4 to 6 minutes, turning once half way through grilling time. Brush with the glaze during the last 1 to 2 minutes of grilling time. Remove the scallops from the grill and serve warm with the apple rings.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.