Garlic Butter Scallops with Honey is the meal you will often make after you taste it. Scallops are coated in the most delicious honey garlic butter sauce. I can guarantee that these Scallops will be your family’s most-wanted meal.
Although I’m not a huge fan of shrimp, the first recipe that I fell in love with is, combining the shrimp with this garlic honey sauce. I guess the secret is in the coating and heavenly honey garlic butter sauce. So I’ve decided to use this recipe on scallops. It was more than a success. Everyone loved it even more than the shrimp version.
Ingredients
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1 lb large scallops (fresh or thawed, patted dry)
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½ cup honey
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¼ cup soy sauce (low sodium recommended)
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3 cloves garlic, minced
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Juice of 1 small lemon (about 2 tbsp)
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2 tbsp unsalted butter
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Salt and black pepper, to taste
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Green onions, thinly sliced, for garnish
Instructions
1. Prepare the Scallops
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Rinse scallops under cold water, then pat dry thoroughly with paper towels. Moisture will prevent a good sear.
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Season both sides lightly with salt and pepper.
2. Make the Sauce
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In a small bowl, whisk together the honey, soy sauce, minced garlic, and lemon juice.
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Reserve the sauce — do not marinate the scallops to avoid a rubbery texture and food safety issues.
3. Sear the Scallops
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Heat a large skillet over medium-high heat until hot.
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Add 1 tablespoon butter and swirl to coat.
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Place scallops in a single layer, leaving space between each one.
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Sear for 2–3 minutes per side, without moving them, until a golden-brown crust forms.
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Remove scallops from the pan and set aside on a plate.
4. Make the Sauce
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Reduce heat to medium.
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Add the remaining 1 tablespoon butter to the skillet.
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Pour in the honey-soy-garlic mixture and bring to a gentle simmer, stirring occasionally, for 2–3 minutes until the sauce slightly thickens.
5. Coat and Serve
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Return the scallops to the skillet and spoon the sauce over them for 1 minute to coat evenly.
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Remove from heat immediately to avoid overcooking.
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Garnish with sliced green onions.
Serving Suggestions
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Serve over steamed jasmine rice, garlic noodles, or alongside roasted vegetables.
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Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio for a restaurant-quality meal.
Tips for Perfect Scallops
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Dry scallops are key for a proper golden sear — moisture prevents browning.
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Use a cast-iron skillet or stainless steel pan for the best crust.
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Avoid overcrowding the pan; sear in batches if needed.
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Cook scallops just until opaque in the center — about 120°F (49°C) for perfect doneness.
Make Ahead & Storage
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Make Ahead: Prepare the sauce up to 1 day ahead and refrigerate; bring to room temp before cooking.
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Refrigerator: Store leftover scallops in an airtight container for up to 2 days.
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Reheat: Gently warm in a skillet over low heat with a splash of water or broth to keep them tender.
Timing
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Prep Time: ~10 minutes
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Cook Time: ~10 minutes
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Total Time: ~20 minutes
