Quick Glazed Pan Seared Scallops with Garlic

Glazed Pan Seared Scallops with Garlic and Honey in a pan with spatula
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Glazed Pan Seared Scallops with Garlic and Honey in a pan with spatula

Need a super fast dinner option?  These Glazed Pan Seared Scallops with Garlic and Honey take only 10 minutes to make and taste AMAZING!  Scallops are seared for a crispy, caramelized crust on the outside and then glazed with a sweet and succulent thick sauce.  Garlic, lemon, and honey are added to the pan to create this easy glaze that pairs perfectly with the sweet scallops with their salty sear.  Try these with my Velvety Barley Recipe with Bacon and Gruyere and you have a delicious family dinner!

HOW TO BUY SCALLOPS

Scallops are an indulgent treat and a great option when you need something fast!  They are high in protein, rich in Omega-3 fatty acids, and provide other vitamins and nutrients, such as B12 and magnesium.

I prefer to buy Fresh Sea Scallops (not Bay scallops that are smaller) if possible.  If you can only find frozen, try to find those that are flash frozen when fresh.  You can ask the Fish Monger that at the seafood counter in your grocery store.  They should smell like the sea, not fishy at all, and look to have firm (not torn) flesh. 

They are sold similarly to shrimp in count per pound.  You generally will see them in 10-20, 20-30, or 30-40 per pound.  For this recipe, I like the 20-30 per pound, as they are a nice plump size and you will get at least about 5-6 scallops per person.  They may or may not have the small muscle attached to the side of the scallop still.  This is what the scallop uses to attach to the shell.  You will want to remove this muscle and discard it as they are very tough and not pleasant to eat.

Scallops can typically be swapped into most pan seared shrimp recipes, such as this Best Orange Brown Butter Shrimp Pasta Recipe

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

Nothing special for this one! Just a large skillet/frying pan for making the veggies and curry sauce. I use my absolute favorite 12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning.  It comes with a glass lid, which is perfect for watching your dinner cook!

And mincing garlic is made super easy with a Garlic Press.

PREP-AHEAD TO MAKE YOUR CARAMELIZED ONIONS & MUSHROOMS COOKING KIT

We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below)

There really isn’t much to prep ahead for this.  Scallops cook so incredibly fast and they do not reheat very well as they can become very rubbery if overcooked.

You can mince the garlic and cut the lemon in half.

Check the scallops and remove any muscles that may still be attached to the sides.  These are small muscles that attach the scallop to the shell and they are really tough, so you want to discard those.

COOK YOUR GLAZED SCALLOPS 

Right before you are ready to sear your scallops, pat them dry using a double layer of paper towels.  Then gently season with salt and pepper on both sides.

Raw scallops on paper towel for Glazed Pan Seared Scallops with Garlic and Honey.

Preheat a large skillet or frying pan. Add the olive oil and then gently place the scallops in the oil in a single layer. Don’t overcrowd the pan, keep the scallops spaced so not touching. Cook about 2 minutes until golden brown, then flip and cook another 2 minutes. Remove them and place on a plate and continue to cook the rest of the scallops.

Tongs holding a scallop over pan seared side up for Glazed Pan Seared Scallops with Garlic and Honey.

Seared scallops being transferred by spatula from pan to plate for Glazed Pan Seared Scallops with Garlic and Honey.

To the same pan used for the scallops, turn the heat to medium-low. Add the garlic, lemon juice, and honey. Stir to combine and cook for 2 minutes until the honey is warm and liquidy. Add the scallops back to the pan and coat with the glaze. Turn off the heat and serve!

Hand squeezing lemon over pan with browned bits on bottom and garlic for Glazed Pan Seared Scallops with Garlic and Honey.

Hand pouring honey into pan with browned bits on bottom and garlic for Glazed Pan Seared Scallops with Garlic and Honey.  

Can I cook scallops ahead?

Unfortunately, scallops can overcook and get rubbery very easily.  If you make them in advance and then reheat them, you are more than likely to overcook them.  However, they only take a few minutes to cook, so as long as you prep everything ahead, you will spend no more than 10 minutes to cook them!

ENJOY!  😍 Carrie

Glazed Pan Seared Scallops with Garlic and Honey in a pan with spatula

Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!

Glazed Pan Seared Scallops with Garlic and Honey

These Glazed Pan Seared Scallops with Garlic and Honey take only 10 minutes to make and taste AMAZING!  Scallops are light and healthy and get a perfect crispy sear on the outside.  Then garlic, lemon, and honey are added to the pan to create a quick, succulent glaze that pairs perfectly with the sweet scallops with their salty sear. Pair these with rice, pasta, or quinoa!

Course Main Course
Cuisine American, French
Keyword scallops, seafood recipes, seared scallops, shell fish
Prep Time 5 minutes
Cook Time 10 minutes
Servings 4 servings
Author Carrie Tyler

Ingredients

  • 20 Large Scallops (side muscle removed)
  • 1 teaspoon Salt
  • 1 teaspoon Fresh Ground Black Pepper
  • 1 tablespoon Extra-virgin olive oil
  • 1 clove Garlic
  • 1/4 cup Honey
  • 1 Lemon

Instructions

Prep-Ahead Steps

  1. Mince the garlic, Cut the lemon in half.

  2. Check the scallops and remove any muscles that may still be attached to the sides.

    Hand removing muscle from side of raw scallops on paper towel for Glazed Pan Seared Scallops with Garlic and Honey.

Cooking Steps

  1. Pat scallops dry using a double layer of paper towels.

  2. Preheat a large skillet or frying pan. Add the olive oil and then gently place the scallops in the oil in a single layer. Don't overcrowd the pan, keep the scallops spaced so not touching. Cook about 2 minutes until golden brown, then flip and cook another 2 minutes. Remove them and place on a plate and continue to cook the rest of the scallops.

    Tongs holding a scallop over pan seared side up for Glazed Pan Seared Scallops with Garlic and Honey.
  3. To the same pan used for the scallops, turn the heat to medium-low. Add the garlic, lemon juice, and honey. Stir to combine and cook for 2 minutes until the honey is warm and liquidy. Add the scallops back to the pan and coat with the glaze. Turn off the heat and serve!

    Glazed Pan Seared Scallops with Garlic and Honey in a pan with spatula

Chorizo and Quinoa Stuffed Tomatoes

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Stuffed Tomatoes on sheet pan on counter with chorizo, quinoa, parmesan cheese, chives, garlic, and oregano are simply divine! 

Stuffed Tomatoes are little treasures!  And these Stuffed Tomatoes with chorizo, quinoa, parmesan cheese, mozzarella, chives, garlic, and oregano are simply divine!  Juicy tomatoes are hollowed out and the insides are mixed with these amazing ingredients and then stuffed back in.  You get the warm juicy tomato with a salty and hearty center.  Each bite is salty, peppery, creamy, and incredibly flavorful!  These can be stuffed ahead and then baked right before serving.  Have as a side or a main for the perfect Summer treat!!

This recipe is a great one for pulling ingredients out of your freezer!  All you need to buy are the tomatoes.  Here are the ingredients that you can have on hand in the freezer: chorizo, cooked quinoa, parmesan, minced garlic.  Click here to get my printable cheat sheet with 10 more Freezer Hacks to make easy dinners!

Stuffed Tomatoes on sheet pan on counter with chorizo, quinoa, parmesan cheese, chives, garlic, and oregano are simply divine! 

Quinoa added to Tomatoes = Complete Meal

Quinoa is a great side on it’s own or ingredient to bulk up other foods, such as stuffings!  It’s actually a seed, not a grain, but the texture is similar to a grain or even a couscous, but a little more fluffy.  It has a mild, slightly nutty taste, but it’s mild, so it really absorbs any flavors you mix with it. 

But the really magic of quinoa is in the health benefits!  1 cup of cooked quinoa has 8g of complete protein and 5g of fiber.  It also has Iron, Manganese, Lysine, and magnesium!  

That’s why combining quinoa with veggies really does give you a complete balanced meal with vitamins, fiber, protein, and other nutrients.

Try these other easy and delicious Quinoa Recipes!

Stuffed Tomatoes on sheet pan on counter with chorizo, quinoa, parmesan cheese, chives, garlic, and oregano are simply divine! 

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

Nothing special for this one! Just a large sheet pan (I use a 17×11) and a small-medium pot with lid for the quinoa and a large pan or skillet for the filling, such as my favorite 12″ Ceramic Pan.

Oh, and mincing garlic is made super easy with a Garlic Press.

PREP-AHEAD FOR YOUR STUFFED TOMATOES

We are all busy and making dinner during the week can be overwhelming. Here are steps you can prep in advance. (See full recipe below) 

For this recipe, you can make the filling and stuff the tomatoes ahead and then bake them right before serving.

Using a paring knife, cut off the top of the tomato. Then cut around the inside wall of tomato on an angle inward to remove the center and hollow out the tomato. Scrape any access out with a spoon, careful not to poke through the tomato. Save the insides by removing them into a bowl for the filling.  I also dice up the top that I cut off.

Place the tomatoes on a sheet pan.  

    

Next, make the filling, which is just breaking up the chorizo and rendering it in a pan.  

Add the tomatoes insides, garlic, cooked quinoa, oregano, salt, and pepper.  Mix to combine.  Turn off the heat and mix in the parmesan and the mozzarella.

1 cup measuring cup adding cooked quinoa to chorizo and tomatoes in pan for Stuffed Tomatoes with chorizo, quinoa, parmesan cheese, chives, garlic, and oregano.

Spatula mixing quinoa, chorizo, tomato filling in pan for Stuffed Tomatoes with chorizo, quinoa, parmesan cheese, chives, garlic, and oregano.
Adding shredded mozzarella to quinoa, chorizo, tomato filling in pan for Stuffed Tomatoes with chorizo, quinoa, parmesan cheese, chives, garlic, and oregano.

Pour out any excess water from the tomatoes and then stuff them with the filling on the sheet pan. Move on to cooking or cover and store in the fridge for up to 24 hours in advance.

Hand spooning filling into a tomato on sheet pan for Stuffed Tomatoes with chorizo, quinoa, parmesan cheese, chives, garlic, and oregano.

4 Stuffed Tomatoes on sheet pan with chorizo, quinoa, parmesan cheese, chives, garlic, and oregano.

Can I substitute another meat for the Chorizo?

Yes, you can substitute with an Italian Sausage or Pancetta.  You could also use bacon!  This recipe has pre-cooked chorizo, so just be sure to fully cook through any raw meat if you go that route.

Can I use another filling besides Quinoa?

You could….but it really changes so much in this recipe!  I highly recommend trying the Quinoa.  If you absolutely do not like or cannot get Quinoa, you could substitute with rice or couscous or even bread crumbs. 

COOK YOUR STUFFED TOMATOES 

Bake the tomatoes for 20 minutes. Remove from the oven and let rest for 10 minutes so that the filling and the juices can settle. 

ENJOY!  😍 Carrie

Stuffed Tomatoes on sheet pan on counter with chorizo, quinoa, parmesan cheese, chives, garlic, and oregano are simply divine! 
Stuffed Tomatoes on sheet pan on counter with chorizo, quinoa, parmesan cheese, chives, garlic, and oregano are simply divine! 
5 from 1 vote
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Chorizo and Quinoa Stuffed Tomatoes

Stuffed Tomatoes are little treasures!  And these Stuffed Tomatoes with chorizo, quinoa, parmesan cheese, mozzarella, chives, garlic, and oregano are simply divine!  Juicy tomatoes are hollowed out and the insides are mixed with these amazing ingredients and then stuffed back in.  You get the warm juicy tomato with a salty and hearty center.  Each bite is salty, peppery, creamy, and incredibly flavorful!  These can be stuffed ahead and then baked right before serving.  #stuffedtomatoes #healthydinner #summerfood

Course Main Course
Cuisine Spanish
Keyword chorizo, healthy dinner, meal prep, quinoa, Stuffed Tomato
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings 4 servings
Calories 167 kcal
Author Carrie Tyler

Ingredients

  • 4 Beefsteak Tomatoes, large
  • 1 link Chorizo, precooked
  • 1 cup Quinoa, cooked
  • 1/2 cup Parmesan Cheese, grated
  • 2 Tbsp Chives, chopped
  • 1 clove Garlic
  • 2 tsp Dried Oregano
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/2 cup Shredded Mozzarella

Instructions

Prep Ahead Steps

  1. Using a paring knife, cut off the top of the tomato. Then cut around the inside wall of tomato on an angle inward to remove the center and hollow out the tomato. Scrape any access out with a spoon, careful not to poke through the tomato. Save the insides by removing them into a bowl for the filling. Place the tomatoes on a sheet pan.

    Knife cutting into the inside of a tomato to hollow it out for Stuffed Tomatoes with chorizo, quinoa, parmesan cheese, chives, garlic, and oregano.
  2. Remove the outer casing from the chorizo and chop it or break it up into small pieces.

    Chorizo in pan for Stuffed Tomatoes with chorizo, quinoa, parmesan cheese, chives, garlic, and oregano.
  3. To a preheated hot pan, add the chorizo and cook for 2-3 minutes just to start releasing the oils. Then add the tomatoes insides, garlic, cooked quinoa, oregano, salt, and pepper. Mix to combine. Turn off the heat and then mix in the parmesan cheese and the shredded mozzarella.

    Adding shredded mozzarella to quinoa, chorizo, tomato filling in pan for Stuffed Tomatoes with chorizo, quinoa, parmesan cheese, chives, garlic, and oregano.
  4. Pour out any excess water from the tomatoes and then stuff them with the filling on the sheet pan. Move on to cooking or cover and store in the fridge for up to 24 hours in advance.

    4 Stuffed Tomatoes on sheet pan with chorizo, quinoa, parmesan cheese, chives, garlic, and oregano.

Cook

  1. Preheat the oven to 400 F degrees

  2. Bake the tomatoes for 20 minutes. Remove from the oven and let rest for 10 minutes so that the filling and the juices can settle. Enjoy!

    Stuffed Tomatoes on sheet pan on counter with chorizo, quinoa, parmesan cheese, chives, garlic, and oregano are simply divine!