HONEY GLAZED SCALLOPS

March 03, 2019
Honey-Glazed Scallops are ready in only 15 mins!
We devour seafood regularly, but scallops continually sense like a treat. a bit luxurious from the sea, if you will. particularly once I wake up early enough to grab them from our neighborhood Farmers marketplace. Delicately candy and soften for your mouth gentle… they’re worth the early rise.

HONEY GLAZED SCALLOPS

There are two exceptional easy components to this recipe: the seared scallops and the honey glaze. To cook the scallops you’ll want a skillet or saucepan that can manage high heat, unsalted butter (or ghee), and large, fresh sea scallops. you can simply use a forged iron skillet in case you personal one, but be warned they get extremely good smokey over high warmth.

For the glaze you’ll need low-sodium soy sauce, sriracha sauce, honey, Dijon mustard, and apple cider vinegar. This sauce is extremely flavorful, so make certain not to add any more salt or pepper out of addiction. the primary time I made this recipe I gently salted the scallops and located the general taste manner too salty. And i love salty food.

HONEY GLAZED SCALLOPS

Ingredients

  • 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


Instructions

  1. In a small blending bowl integrate the low-sodium soy sauce, sriracha, honey, Dijon mustard, and vinegar; mix nicely to mix then set aside.
  2. Vigorously pat scallops dry the use of a double layer of paper towels; set apart. heat 1 tablespoon of butter (or ghee) in a massive skillet over medium-high warmth. cook scallops, in a unmarried layer, until golden brown and simply cooked via, about 2 minutes per side. cook scallops in batches, if wanted, adding the closing butter or ghee when the pan starts to look dry. switch cooked scallops to a massive plate and set apart.
  3. using the equal skillet you cooked the scallops in, lessen the heat to medium-low and thoroughly upload in the honey combination. Simmer for 2 to three minutes, or till it's reduced to a glaze. quickly return scallops to skillet and toss properly to coat. Sprinkle with cilantro and scallions, if desired, and serve at once. i love serving those scallops with brown rice and broccoli!
Honey-Glazed Scallops are ready in only 15 mins!
We devour seafood regularly, but scallops continually sense like a treat. a bit luxurious from the sea, if you will. particularly once I wake up early enough to grab them from our neighborhood Farmers marketplace. Delicately candy and soften for your mouth gentle… they’re worth the early rise.

HONEY GLAZED SCALLOPS

There are two exceptional easy components to this recipe: the seared scallops and the honey glaze. To cook the scallops you’ll want a skillet or saucepan that can manage high heat, unsalted butter (or ghee), and large, fresh sea scallops. you can simply use a forged iron skillet in case you personal one, but be warned they get extremely good smokey over high warmth.

For the glaze you’ll need low-sodium soy sauce, sriracha sauce, honey, Dijon mustard, and apple cider vinegar. This sauce is extremely flavorful, so make certain not to add any more salt or pepper out of addiction. the primary time I made this recipe I gently salted the scallops and located the general taste manner too salty. And i love salty food.

HONEY GLAZED SCALLOPS

Ingredients

  • 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


Instructions

  1. In a small blending bowl integrate the low-sodium soy sauce, sriracha, honey, Dijon mustard, and vinegar; mix nicely to mix then set aside.
  2. Vigorously pat scallops dry the use of a double layer of paper towels; set apart. heat 1 tablespoon of butter (or ghee) in a massive skillet over medium-high warmth. cook scallops, in a unmarried layer, until golden brown and simply cooked via, about 2 minutes per side. cook scallops in batches, if wanted, adding the closing butter or ghee when the pan starts to look dry. switch cooked scallops to a massive plate and set apart.
  3. using the equal skillet you cooked the scallops in, lessen the heat to medium-low and thoroughly upload in the honey combination. Simmer for 2 to three minutes, or till it's reduced to a glaze. quickly return scallops to skillet and toss properly to coat. Sprinkle with cilantro and scallions, if desired, and serve at once. i love serving those scallops with brown rice and broccoli!
Honey-Glazed Scallops are ready in only 15 mins!
We devour seafood regularly, but scallops continually sense like a treat. a bit luxurious from the sea, if you will. particularly once I wake up early enough to grab them from our neighborhood Farmers marketplace. Delicately candy and soften for your mouth gentle… they’re worth the early rise.

HONEY GLAZED SCALLOPS

There are two exceptional easy components to this recipe: the seared scallops and the honey glaze. To cook the scallops you’ll want a skillet or saucepan that can manage high heat, unsalted butter (or ghee), and large, fresh sea scallops. you can simply use a forged iron skillet in case you personal one, but be warned they get extremely good smokey over high warmth.

For the glaze you’ll need low-sodium soy sauce, sriracha sauce, honey, Dijon mustard, and apple cider vinegar. This sauce is extremely flavorful, so make certain not to add any more salt or pepper out of addiction. the primary time I made this recipe I gently salted the scallops and located the general taste manner too salty. And i love salty food.

HONEY GLAZED SCALLOPS

Ingredients

  • 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


Instructions

  1. In a small blending bowl integrate the low-sodium soy sauce, sriracha, honey, Dijon mustard, and vinegar; mix nicely to mix then set aside.
  2. Vigorously pat scallops dry the use of a double layer of paper towels; set apart. heat 1 tablespoon of butter (or ghee) in a massive skillet over medium-high warmth. cook scallops, in a unmarried layer, until golden brown and simply cooked via, about 2 minutes per side. cook scallops in batches, if wanted, adding the closing butter or ghee when the pan starts to look dry. switch cooked scallops to a massive plate and set apart.
  3. using the equal skillet you cooked the scallops in, lessen the heat to medium-low and thoroughly upload in the honey combination. Simmer for 2 to three minutes, or till it's reduced to a glaze. quickly return scallops to skillet and toss properly to coat. Sprinkle with cilantro and scallions, if desired, and serve at once. i love serving those scallops with brown rice and broccoli!

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