HONEY-GLAZED SCALLOPS
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
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-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.
BALSAMIC-GLAZED SEA SCALLOPS
Pan-seared scallops may seem intimidating to some, but it's really a simple dish to prepare. Sea scallops are amazingly tender, succulent, and mildly flavored, but when you style them up with a flavorful balsamic glaze, they can be a showstopper. They're sophisticated enough for dinner guests, but easy enough for a weeknight dinner.
Provided by lutzflcat
Categories Seafood Shellfish Scallops
Time 20m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 268.4 calories, Carbohydrate 7.4 g, Cholesterol 87.6 mg, Fat 10.4 g, Fiber 0.1 g, Protein 30.2 g, SaturatedFat 3.9 g, Sodium 559.2 mg, Sugar 0.9 g
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
SKEWERED HONEY-GLAZED SCALLOPS WITH PEACH SALSA
Categories Onion Low Fat Peach Scallop Bell Pepper Summer Grill/Barbecue Healthy Honey Bon Appétit
Yield Makes 4 servings
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 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.
PECAN SANDIES® ENCRUSTED SCALLOPS WITH BALSAMIC HONEY AGAVE GLAZE
Provided by Vic "Vegas" Moea
Categories appetizer
Time 25m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a pot to 350 degrees F.
- In a small saucepan, reduce the balsamic vinegar until 1/3 is left. Add the agave syrup and cook for 2 minutes on medium heat. Stir in the honey and finish with the butter. Sprinkle with chives and set aside.
- In a food processor, combine the breadcrumbs and Pecan Sandies and pulse to make a breading. Dredge the scallops in the flour, then the eggs and roll in the breading mixture. Drop into the oil and fry until golden brown, about 2 minutes. Drizzle the scallops with the glaze and serve.
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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