Honey Mustard Glazed Shrimp And Scallops Recipes

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HONEY-GLAZED SCALLOPS



Honey-Glazed Scallops image

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

2 and 1/2 tablespoons low-sodium soy sauce
1 and 1/2 teaspoons sriracha sauce
3 tablespoon honey
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 and 1/2 pounds large sea scallops, muscles removed
2 tablespoons unsalted butter (or ghee), divided
Chopped scallions and cilantro, for garnish, optional

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-MUSTARD GLAZED SHRIMP AND SCALLOPS



Honey-Mustard Glazed Shrimp and Scallops image

Provided by Tracey Seaman

Categories     Mustard     Shellfish     Appetizer     Easter     Quick & Easy     Vinegar     Scallop     Shrimp     Spring     Grill/Barbecue     Honey     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 16 hors d'oeuvres

Number Of Ingredients 8

2 tablespoons honey
1 tablespoon malt or cider vinegar
2 teaspoons Dijon mustard
1 1/2 teaspoons olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
16 sea scallops (about 3/4-inch diameter)
16 jumbo shrimp (1 to 1 1/4 pounds), peeled and deveined

Steps:

  • In small bowl, stir together honey, vinegar, mustard, oil, salt, and pepper with fork.
  • Place 1 scallop inside curve of 1 shrimp and secure with long wooden toothpick or short wooden skewer. Repeat with remaining shrimp and scallops.
  • Lightly brush grill pan with oil and heat over moderate heat until just beginning to smoke. Working in batches, transfer hors d'oeuvres to pan, cover loosely with foil, and cook 3 minutes. Turn with tongs or spatula, cover again, and cook until shrimp are firm and pink and scallops are just cooked through (do not overcook), 2 to 3 minutes more. Transfer to platter and brush with honey-mustard mixture. Serve immediately.

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