Best Honey Glazed Scallops Recipes

HONEY GLAZED SCALLOPS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Lightly grease an 8x8 inch baking dish.
• Season scallops with salt, pepper, and low sodium seafood seasoning in a bowl. Place scallops in prepared baking dish and sprinkle with olive oil and 1 tablespoon of lemon juice.
• Bake in preheated oven until scallops are hot and beginning to turn opaque, about 15 minutes.
• Combine margarine, 2 tablespoons of lemon juice, honey, shallot, and garlic in a small saucepan, and bring to a simmer over medium heat. Cook and stir until the sauce thickens and the shallot has softened and turned translucent, about 5 minutes.
• Remove scallops from oven and use tongs to turn each scallop over in the baking dish. Sprinkle the hot lemon-honey sauce evenly over the scallops.
• Return scallops to oven and continue baking until scallops are opaque and sauce has formed a glaze over the scallops, 15 to 20 minutes.

SKEWERED HONEY-GLAZED SCALLOPS WITH PEACH SALSA

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 to taste with salt and pepper. (Salsa can be made 2 hours ahead. Cover and refrigerate.)
• Whisk soy sauce, sesame oil, and remaining 1 teaspoon ginger in medium bowl to blend. Add scallops and stir to coat. Let stand 30 minutes at room temperature, turning occasionally.
• Prepare barbecue (medium-high heat). Whisk honey and remaining 1 tablespoon lime juice in another small bowl. Thread 4 scallops on each of 4 metal skewers. 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.

HONEY-MUSTARD GLAZED SHRIMP AND SCALLOPS

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.

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.

ASIAN PEAR SALAD WITH TINY BEANS, RICE WINE VINAIGRETTE, HONEY CRUSTED ALMONDS AND PEAR GLAZED SCALLOPS

Steps:

• Blanch the haricot vert and reserve.
• Finely julienne red pepper and reserve.
• Clean all the greens. Trim and cut frisee in half and reserve along with haricot vert and peppers To Finish:
• In one saute pan season and sear the frisee, toss in the other greens, haricot vert, peppers and the vinaigrette. Season and toss, then remove to plates.
• In a second saute pan, which should be very hot, season and sear the scallops then glaze and arrange on salad. Garnish with honeyspice almonds.
• Prepare vinaigrette by blending all ingredients.
• Almonds: 1/2 cup honey 1 tablespoon ground coriander 1 teaspoon ground chili flakes 1 cup toasted whole almonds
• Prepare almonds by caramelizing honey, then add in spices and stir in almonds. Remove from heat and quickly separate almonds onto an oiled sheet pan so they wont clump together. Allow to cool
• Clean the scallops and reserve.
• Prepare the glaze by combining sugar, water and spice in a small pan and reducing to a thick syrup. Strain into pear nectar.

HONEY GLAZED SCALLOPS WITH PEACH SALSA

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.