Honey Walnuts And Scallops Recipes
HONEY WALNUTS AND SCALLOPS
Make and share this Honey Walnuts and Scallops recipe from Food.com.
Provided by Lissa_L
Categories Sauces
Time 22m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- .combine teriyake, ketchup, honey vinegar, 3/4 cup water and cornstarch. Stir to combine. Set aside.
- Heat oil in large skillet over medium-high heat. Add peppers and cook briefly, until slightly softened, about 5 minutes. Remove and reserve.
- Add scallops to pan; sprinkle with five spice powder. Cook over medium-high heat until just cooked through, turning once, about 5 minutes. Add peppers back to pan. Pour in teriyaki mix and cook, stirring, until thickened. Top with walnuts and serve over cooked rice.
Nutrition Facts : Calories 251.2, Fat 9.2, SaturatedFat 1, Cholesterol 37.5, Sodium 785, Carbohydrate 21.4, Fiber 1.7, Sugar 14.2, Protein 21.7
BAKED SCALLOPS IN HONEY AND BUTTER
From Simply Seafood by Vicki Emmons. Haven't made this yet but it sounds delicious. You'll need a ramekin or small baking dish for easch portion. I can see adding scallions as a garnish.
Provided by Oolala
Categories Sweet
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cut scallops in half or into quarters, depending on their size.
- Dry well with paper towels.
- Melt the butter with the honey and set aside.
- Roll the scallops in the bread or cracker crumbs and divide them equally into 4-6 individual greased ramekins or small baking dishes.
- Whisk the oil into the honey-butter blend and drizzle evenly over each portion of scallops.
- Bake for 10-15 minutes at 475 degrees F.
Nutrition Facts : Calories 576.8, Fat 28.3, SaturatedFat 9.6, Cholesterol 105.5, Sodium 646.1, Carbohydrate 37.8, Fiber 1.2, Sugar 14.6, Protein 41.9
WALNUT CRUSTED SCALLOPS RECIPE - (4.2/5)
Provided by Wewah
Number Of Ingredients 9
Steps:
- Combine eggs, olive oil, yellow mustard, honey, and Herbs de Provence Mustard in a bowl. Combine almond meal & walnuts in another bowl. Dredge the scallops in the mixture and then roll them into the walnut/almond meal. Roast in the oven at 350 for 15 minutes.
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- Heat a 2 qt saucepan over medium heat and add the butter. Once melted, add the lemon slices in an even layer. Allow the lemons to caramelize on both sides until golden and tender. Reduce the heat to low and add the chardonnay, lemon zest, lemon juice, and honey.
- Bring the mixture to a simmer and cook for 2-3 minutes until slightly reduced. Stir in the walnuts and capers. Season with a pinch of salt.
- Meanwhile, season the scallops with a pinch of salt as well. Heat a 12” stainless steel pan over medium heat. Add enough oil to just coat the bottom of the pan. When the oil is hot, place the scallops in the pan (you should hear a sizzle).
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