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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.