Description
Prepare restaurant-quality seared scallops with a simple, flavorful honey garlic butter glaze. This recipe focuses on achieving a perfect sear and a quick, rich sauce.
Ingredients
Scale
- 1 pound large sea scallops (dry-packed preferred)
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 3 tablespoons honey
- 1 tablespoon soy sauce
- 1 teaspoon lemon juice
- Salt and black pepper to taste
Instructions
- Pat the scallops completely dry using paper towels. Season both sides lightly with salt and pepper.
- Heat the olive oil in a large skillet (cast iron works well) over medium-high heat until it shimmers.
- Place the scallops in the hot skillet, ensuring they do not touch. Sear for 2 to 3 minutes without moving them until a deep golden-brown crust forms.
- Flip the scallops and cook for another 1 to 2 minutes until they are opaque throughout. Remove the scallops from the skillet and set them aside on a plate.
- Reduce the heat to medium-low. Add the butter to the same skillet. Once melted, add the minced garlic and cook for about 30 seconds until fragrant.
- Stir in the honey and soy sauce. Cook for 1 minute, stirring constantly, until the sauce thickens slightly.
- Remove the skillet from the heat and stir in the lemon juice.
- Return the seared scallops to the skillet and toss gently to coat them completely in the honey garlic butter sauce. Serve immediately.
Notes
- Use dry-packed scallops; wet-packed scallops release too much water and will steam instead of sear.
- For the best crust, do not overcrowd the pan when searing. Work in batches if necessary.
- Serve these scallops over buttered pasta, steamed rice, or with roasted asparagus.
- Prep Time: 10 min
- Cook Time: 8 min
- Category: Main Course
- Method: Pan Searing
- Cuisine: American
Nutrition
- Serving Size: 4 scallops
- Calories: 280
- Sugar: 15
- Sodium: 350
- Fat: 14
- Saturated Fat: 7
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 0
- Protein: 20
- Cholesterol: 55