CategoryFish, Main Courses, Seafood
This Sesame Honey Glazed Scallops dish is an exquisite blend of sweet, savory, and umami flavors, featuring perfectly seared scallops coated in a glossy sesame honey glaze. Garnished with toasted sesame seeds and fresh green onions, this dish is served with sautéed bok choy and fragrant jasmine rice for a balanced, restaurant-quality meal.
For the Scallops
12 large sea scallops (fresh or thawed if frozen)
1 tsp salt
½ tsp black pepper
1 tbsp cornstarch (for extra crispiness)
1 tbsp vegetable oil
1 tbsp unsalted butter
For the Sesame Honey Glaze
3 tbsp honey
2 tbsp low-sodium soy sauce
1 tbsp rice vinegar
1 tbsp sesame oil
1 tsp grated ginger
1 clove garlic, minced
½ tsp red pepper flakes (optional, for spice)
1 tsp cornstarch mixed with 2 teaspoons water (slurry, for thickening)
For Garnish and Serving
1 tbsp toasted sesame seeds
2 green onions, finely chopped
Steamed jasmine rice
Sautéed bok choy with garlic
Prepare the Scallops
1
- Pat the scallops completely dry with a paper towel to ensure a good sear.
- Season with salt and black pepper.
- Lightly coat with cornstarch, shaking off any excess.
Sear the Scallops
2
- Heat vegetable oil and butter in a large pan over medium-high heat.
- Add the scallops to the pan, making sure they are not overcrowded.
- Sear for 2 minutes per side, until a golden-brown crust forms.
- Remove from the pan and set aside.
Make the Sesame Honey Glaze
3
- In a small saucepan, combine:
- Honey
- Soy sauce
- Rice vinegar
- Sesame oil
- Grated ginger
- Minced garlic
- Red pepper flakes (if using)
- Simmer for 2-3 minutes over medium heat.
- Add the cornstarch slurry and stir continuously until the glaze thickens.
Glaze the Scallops
4
- Return the scallops to the pan and drizzle the glaze over them.
- Cook for 1-2 minutes, gently tossing to coat evenly.
- Remove from heat immediately to avoid overcooking.
Serve and Enjoy
5
- Plate the scallops over a bed of jasmine rice.
- Drizzle extra glaze over the dish.
- Garnish with toasted sesame seeds and chopped green onions.
- Serve with a side of sautéed bok choy with garlic.
- Enjoy with a chilled glass of white wine!
Pro Tips
6
- For extra crispy scallops, ensure they are completely dry before searing.
- For a deeper caramelization, let the scallops sear undisturbed for at least 2 minutes per side.
- For an extra umami kick, add a teaspoon of miso paste to the glaze.
Ingredients
For the Scallops
12 large sea scallops (fresh or thawed if frozen)
1 tsp salt
½ tsp black pepper
1 tbsp cornstarch (for extra crispiness)
1 tbsp vegetable oil
1 tbsp unsalted butter
For the Sesame Honey Glaze
3 tbsp honey
2 tbsp low-sodium soy sauce
1 tbsp rice vinegar
1 tbsp sesame oil
1 tsp grated ginger
1 clove garlic, minced
½ tsp red pepper flakes (optional, for spice)
1 tsp cornstarch mixed with 2 teaspoons water (slurry, for thickening)
For Garnish and Serving
1 tbsp toasted sesame seeds
2 green onions, finely chopped
Steamed jasmine rice
Sautéed bok choy with garlic
Directions
Prepare the Scallops
1
- Pat the scallops completely dry with a paper towel to ensure a good sear.
- Season with salt and black pepper.
- Lightly coat with cornstarch, shaking off any excess.
Sear the Scallops
2
- Heat vegetable oil and butter in a large pan over medium-high heat.
- Add the scallops to the pan, making sure they are not overcrowded.
- Sear for 2 minutes per side, until a golden-brown crust forms.
- Remove from the pan and set aside.
Make the Sesame Honey Glaze
3
- In a small saucepan, combine:
- Honey
- Soy sauce
- Rice vinegar
- Sesame oil
- Grated ginger
- Minced garlic
- Red pepper flakes (if using)
- Simmer for 2-3 minutes over medium heat.
- Add the cornstarch slurry and stir continuously until the glaze thickens.
Glaze the Scallops
4
- Return the scallops to the pan and drizzle the glaze over them.
- Cook for 1-2 minutes, gently tossing to coat evenly.
- Remove from heat immediately to avoid overcooking.
Serve and Enjoy
5
- Plate the scallops over a bed of jasmine rice.
- Drizzle extra glaze over the dish.
- Garnish with toasted sesame seeds and chopped green onions.
- Serve with a side of sautéed bok choy with garlic.
- Enjoy with a chilled glass of white wine!
Pro Tips
6
- For extra crispy scallops, ensure they are completely dry before searing.
- For a deeper caramelization, let the scallops sear undisturbed for at least 2 minutes per side.
- For an extra umami kick, add a teaspoon of miso paste to the glaze.
Notes
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