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

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