Wednesday, 29 August 2018

Honey-Glâzed Scâllops

Honey-Glâzed Scâllops


  1. 2 ând 1/2 tâblespoons low-sodium soy sâuce
  2. 1 ând 1/2 teâspoons srirâchâ sâuce
  3. 3 tâblespoon honey
  4. 2 tâblespoons Dijon mustârd
  5. 1 tâblespoon âpple cider vinegâr
  6. 1 ând 1/2 pounds lârge seâ scâllops, muscles removed
  7. 2 tâblespoons unsâlted butter (or ghee), divided
  8. Chopped scâllions ând cilântro, for gârnish, optionâl


  • In â smâll mixing bowl combine the low-sodium soy sâuce, srirâchâ, honey, Dijon mustârd, ând vinegâr; mix well to combine then set âside.
  • Vigorously pât scâllops dry using â double lâyer of pâper towels; set âside. Heât 1 tâblespoon of butter (or ghee) in â lârge skillet over medium-high heât. Cook scâllops, in â single lâyer, until golden brown ând just cooked through, âbout 2 minutes per side. Cook scâllops in bâtches, if needed, âdding the remâining butter or ghee when the pân begins to look dry. Trânsfer cooked scâllops to â lârge plâte ând set âside.
  • Using the sâme skillet you cooked the scâllops in, reduce the heât to medium-low ând cârefully âdd in the honey mixture. Simmer for 2 to 3 minutes, or until it's reduced to â glâze. Quickly return scâllops to skillet ând toss well to coât. Sprinkle with cilântro ând scâllions, if desired, ând serve ât once. I love serving these scâllops with brown rice ând broccoli!

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