Pan-Seared Honey Garlic Scallops
Pairs Well With
Steamed jasmine rice or garlic butter noodles to soak up the sauce, sauteed snap peas or bok choy for a pop of green, and a chilled Riesling or off-dry rosé to balance the sweetness. Also excellent as an appetizer on its own with toothpicks.
Serving Size: 4
Ingredients
- 1.5 lb City Fish Market sea scallops, patted dry
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 4 garlic cloves, minced
- 3 tbsp honey
- 1 tbsp soy sauce
- 1 lemon, juiced
- Pinch red pepper flakes
- 1 tbsp fresh parsley or scallions, chopped
Instructions
- Prep the scallops: Pat scallops completely dry with paper towels. Season both sides with salt and pepper.
- Sear the first side: Heat olive oil in a large skillet over medium-high heat until shimmering. Add scallops in a single layer, leaving space between each. Sear undisturbed for 2 minutes until golden.
- Sear the second side: Flip scallops and sear the other side 1-2 minutes until golden and just opaque in the center. Remove scallops to a plate and tent with foil.
- Bloom the garlic: Lower heat to medium. Add 1 tbsp butter and garlic to the same skillet, cooking until fragrant, about 30 seconds.
- Build the honey garlic sauce: Stir in honey, soy sauce, lemon juice, and red pepper flakes. Simmer 1-2 minutes until slightly thickened and glossy.
- Finish the sauce: Remove skillet from heat and whisk in remaining butter until glossy. Return scallops to the pan and spoon sauce over the top to coat.
- Plate and serve: Plate the scallops, drizzle with any extra sauce, and garnish with parsley or scallions. Serve immediately.
