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Sweet & Spicy Glazed Scallops

These Sweet & Spicy Glazed Scallops feature a mouthwatering combination of flavors from a honey Sriracha sauce, creating a perfect balance of sweetness, heat, and rich seafood. Treat your taste buds to a tantalizing dish that is sure to please!
4
20 min
TOTAL TIME
159
CALORIES
$4.66
PER SERVING
Sweet & Spicy Glazed Scallops
Ingredients
9 INGREDIENTS
4 SERVINGS
Scallops
1 lb scallops
cleaned and patted dry
Olive Oil
1 1/2 tbsp olive oil
Fresh Parsley
1 tbsp fresh parsley
chopped
Ground Black Pepper
1/8 tsp ground black pepper
Sriracha
2 tsp sriracha
Salt
1/4 tsp salt
Apple Cider Vinegar
1 tsp apple cider vinegar
Garlic
3 cloves garlic
minced
Honey
2 tbsp honey
Directions
8 STEPS
10 min
PREP TIME
10 min
COOK TIME
20 min
TOTAL TIME
1
Season the cleaned and patted dry scallops with ground black pepper.
2
In a small bowl, combine the honey, Sriracha, apple cider vinegar, and salt to make the honey Sriracha sauce. Set aside.
3
Heat olive oil in a skillet, preferably cast iron, over medium heat.
4
Add the minced garlic to the skillet and cook for about 30 seconds, until fragrant.
5
Place the scallops into the skillet and cook for 2 minutes, or until lightly seared.
6
Flip the scallops and cook for another 2 minutes.
7
Pour the honey Sriracha sauce over the scallops and continue to cook, occasionally spooning the sauce over the scallops, until the sauce thickens and the scallops are cooked through.
8
Remove the skillet from heat and sprinkle the scallops with chopped parsley. Serve immediately.
Health Info
Macros
11g
CARBS
6g
FAT
14g
PROTEIN
Allowed on these diets
LACTOSE FREE
GLUTEN FREE
MEDITERRANEAN
PALEO
Contains these allergens
FISH
CRUSTACEAN SHELLFISH
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Frequently Asked Questions
Do scallops need to be marinated?
Why are my scallops rubbery?
Do I need to rinse scallops before cooking?
Why are my scallops sticking to the pan?
Does the size of scallops affect the taste?
What oil should I use to cook scallops?
Why is it important to pat dry scallops before cooking?
What should be the internal temperature of cooked scallops?
What sides go well with scallops?
Should scallops be cooked covered or uncovered?