Scallops With Tangy Honey Glaze Recipes

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HONEY-GLAZED SCALLOPS



Honey-Glazed Scallops image

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

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

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!

SOY-GLAZED SCALLOPS



Soy-Glazed Scallops image

Two thumbs-ups for scallops-an amazing dinner option and an excellent source of vitamin B-12 and heart-healthy minerals such as magnesium. -April Korando, Ava, Illinois

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1/4 cup lemon juice
2 tablespoons canola oil
2 tablespoons reduced-sodium soy sauce
2 tablespoons honey
2 garlic cloves, minced
1/2 teaspoon ground ginger
12 sea scallops (about 1-1/2 pounds)

Steps:

  • In a small bowl, combine the first 6 ingredients. Pour 1/3 cup marinade into a bowl or dish. Add the scallops; toss to coat. Cover and refrigerate for 20 minutes., Place remaining marinade in a small saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until slightly thickened., Drain and discard marinade. Thread scallops onto 4 metal or soaked wooden skewers. Broil 4 in. from the heat for 2-4 minutes on each side or until scallops are firm and opaque, basting occasionally with remaining marinade.

Nutrition Facts : Calories 250 calories, Fat 8g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 567mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges

SCALLOPS WITH TANGY HONEY GLAZE



Scallops With Tangy Honey Glaze image

Make and share this Scallops With Tangy Honey Glaze recipe from Food.com.

Provided by abigail363

Categories     < 15 Mins

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

2 lbs sea scallops
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
2 tablespoons margarine
2 tablespoons honey
2 tablespoons lemon juice
1 shallot, chopped
1 garlic clove, minced

Steps:

  • Sprinkle scallops with salt and pepper. Brush with olive oil. Thread onto 4 skewers.
  • Grill, covered with grill lid, on a lightly greased grill rack over medium heat 4 to 6 minutes on each side or until opaque in center.
  • Combine margarine, honey, lemon juice, shallots, and garlic in a small saucepan over medium heat 5 to 10 minutes. Serve with scallops.

Nutrition Facts : Calories 232.9, Fat 9.4, SaturatedFat 1.4, Cholesterol 50, Sodium 386.2, Carbohydrate 10.6, Fiber 0.1, Sugar 5.9, Protein 25.6

PECAN SANDIES® ENCRUSTED SCALLOPS WITH BALSAMIC HONEY AGAVE GLAZE



Pecan Sandies® Encrusted Scallops with Balsamic Honey Agave Glaze image

Provided by Vic "Vegas" Moea

Categories     appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 11

3 cups vegetable oil
1/4 cup balsamic vinegar
1/4 cup blue agave syrup
1/4 cup honey
1 tablespoon unsalted butter
Small bunch fresh chives, chopped
1 cup Japanese breadcrumbs (panko)
12 Pecan Sandies
24 bay scallops, rinsed and patted dry
1 cup all-purpose flour
3 eggs, beaten

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.

SEARED SCALLOPS WITH SPICY HONEY-CITRUS GLAZE ON CELERY SALAD



Seared Scallops with Spicy Honey-Citrus Glaze on Celery Salad image

Categories     Citrus     Shellfish     Vegetable     Appetizer     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 first-course servings

Number Of Ingredients 17

Glaze:
1/2 cup orange blossom honey
1/4 cup fresh orange juice
4 teaspoons finely grated lemon peel
2 teaspoons finely grated lime peel
1 1/2 teaspoons hot chili sauce (such as sriracha)*
Salad:
2 cups finely chopped celery (about 4 large stalks)
1 cup finely chopped red bell pepper (about 1 medium)
1 cup finely chopped orange bell pepper (about 1 medium)
1/4 cup apple cider vinegar
Scallops:
3 tablespoons butter
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
12 large sea scallops, side muscle removed
Chopped fresh chives

Steps:

  • For glaze:
  • Stir all ingredients in small saucepan over medium heat until heated through. Set aside. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.
  • For salad:
  • Mix all ingredients in large bowl. DO AHEAD: Can be made 2 hours ahead. Cover and chill.
  • For scallops:
  • Preheat broiler. Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Stir in garlic. Sprinkle scallops with salt and pepper. Cook scallops until browned on 1 side, about 1 minute. Turn scallops over and cook 1 minute. Spoon 1 teaspoon glaze atop each scallop. Place scallops in broiler until glaze browns, about 1 minute.
  • Divide salad among 4 plates. Top salad on each plate with 3 scallops. Drizzle remaining glaze over. Sprinkle with chives and serve.
  • *Sold in the Asian foods section of many supermarkets and at Asian markets.

SKEWERED HONEY-GLAZED SCALLOPS WITH PEACH SALSA



Skewered Honey-Glazed Scallops with Peach Salsa image

Categories     Onion     Low Fat     Peach     Scallop     Bell Pepper     Summer     Grill/Barbecue     Healthy     Honey     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 13

1 3/4 cups diced peeled peaches (about 3 large)
1/4 cup diced red bell pepper
1/4 cup chopped green onions
3 tablespoons fresh lime juice, divided
2 tablespoons chopped fresh cilantro
1 tablespoon minced seeded jalapeño chile
2 teaspoons minced peeled fresh ginger, divided
1 garlic clove, minced
2 tablespoons soy sauce
2 teaspoons oriental sesame oil
16 large sea scallops
2 tablespoons honey
Fresh cilantro leaves

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.

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