Scallops are a little bite of heaven. If you’re lucky enough to get fresh ones, the delicate sweetness tantalizes your taste buds. The beauty of Scallops is you can make a visually beautiful dish without a lot of fuss.
This pan-sear recipe takes about 15 minutes from start to finish. You have two main steps: pan-searing the scallops and making the honey glaze.
Tip: Scallops are always best when you cook them on the same day you buy them.
Honeyed Scallops
Scallops are a little bite of heaven. If you’re lucky enough to get fresh ones, the delicate sweetness tantalizes your taste buds. The beauty of Scallops is you can make a visually beautiful dish without a lot of fuss. This pan-sear recipe takes about 15 minutes from start to finish. You have two main steps: pan-searing the scallops and making the honey glaze.
Equipment
- Iron skillet
- Spatula
Ingredients
- 2 ½ tbs soy sauce or Yoshida’s sauce
- 3 Tbs orange blossom honey
- 2 Tbs stone ground mustard
- 1 Tbs balsamic vinegar
- 1 ½ pound large scallops
- 2 Tbs butter
- Chopped green onions (garnish)
Instructions
- Make the honey glaze by mixing the soy, honey, mustard, and vinegar together.
- Set aside.
- Check your scallops to see if they have side muscles. These look like a little tissue tag, but the texture is rougher than the scallop. Just pinch these off before cooking.
- Using paper towels, pat your scallops dry.
- Place the butter in the skillet over medium-high heat. When the butter starts to brown slightly, add the scallops in a single layer.
- Cook for two minutes per side until golden brown (they will be translucent)
- Tip: A cooked scallop releases easily from the pan. If you try to turn one and it seems stuck, leave it for a few seconds longer so a crust forms.
- Transfer these to a bowl.
- Pour the honey glaze ingredients into the skillet where you cooked the scallops over medium heat.
- Simmer for 3 minutes, so it reduces slightly.
- Return the scallops to the pan to warm, making sure they’re coated before serving.
- Serve immediately
Notes
Tip: Scallops are always best when you cook them on the same day you buy them.
