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

• 1 lb large scallops (fresh or thawed, patted dry)

• ½ cup honey

• ¼ cup soy sauce (low sodium recommended)

• 3 cloves garlic, minced

• Juice of 1 small lemon (about 2 tbsp)

• 2 tbsp unsalted butter

• Salt and black pepper, to taste

• Green onions, thinly sliced, for garnish

Instructions

1. Prepare the Scallops

• Rinse scallops under cold water, then pat dry thoroughly with paper towels. Moisture will prevent a good sear.

• Season both sides lightly with salt and pepper.

2. Make the Sauce

• In a small bowl, whisk together the honey, soy sauce, minced garlic, and lemon juice.

• Reserve the sauce — do not marinate the scallops to avoid a rubbery texture and food safety issues.

3. Sear the Scallops

• Heat a large skillet over medium-high heat until hot.

• Add 1 tablespoon butter and swirl to coat.

• Place scallops in a single layer, leaving space between each one.

• Sear for 2–3 minutes per side, without moving them, until a golden-brown crust forms.

• Remove scallops from the pan and set aside on a plate.

4. Make the Sauce

• Reduce heat to medium.

• Add the remaining 1 tablespoon butter to the skillet.

• 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

• Return the scallops to the skillet and spoon the sauce over them for 1 minute to coat evenly.

• Remove from heat immediately to avoid overcooking.

• Garnish with sliced green onions.

Serving Suggestions

• Serve over steamed jasmine rice, garlic noodles, or alongside roasted vegetables.

• Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio for a restaurant-quality meal.

Tips for Perfect Scallops

• Dry scallops are key for a proper golden sear — moisture prevents browning.

• Use a cast-iron skillet or stainless steel pan for the best crust.

• Avoid overcrowding the pan; sear in batches if needed.

• Cook scallops just until opaque in the center — about 120°F (49°C) for perfect doneness.

Make Ahead & Storage

• Make Ahead: Prepare the sauce up to 1 day ahead and refrigerate; bring to room temp before cooking.

• Refrigerator: Store leftover scallops in an airtight container for up to 2 days.

• Reheat: Gently warm in a skillet over low heat with a splash of water or broth to keep them tender.

Timing

• Prep Time: ~10 minutes

• Cook Time: ~10 minutes

• Total Time: ~20 minutes

Sweet and Spicy Chicken Bites with Bacon are perfect appetizers when you host a party or have a family gathering. You will be the most wanted person, with a plate these delicious chicken bites in your hand.

The best thing is that this recipe is so easy to make. Easy, with simple ingredients and incredible flavor of all the spices combined. The brown sugar will give it a sweet touch, while the spices kick it just enough. The mix of sweet and spicy work amazing together. And of course, everything tastes so much better wit crusty bacon on the top.

Ingredients

• 3 pieces of chicken breasts
• 8-10 slices of bacon
• 4 tablespoons of brown sugar
• One tablespoon of chili powder
• A teaspoon of paprika
• Half teaspoon of garlic powder
• salt and pepper
• sliced green onions for garnish, optional

How to make Sweet and Spicy Chicken Bites with Bacon?

There are a lot of ways of making Chicken Bites with Bacon, i choose to make them spicy with a little sweetness. Instead of rolling bacon wrapped chicken in one bowl, for this recipe we’ll need two separate bowls. The reason for this is they need to be rolled in spices first, so the brown sugar can caramelize the chicken and bacon entirely as it cooks.

• Heat the oven to 350 degrees Fahrenheit. Spray the baking sheet with a cooking spray and line it with aluminum foil. Cut the bacon in thirds, or in halves, depending on the chicken thickness. Wrap the chicken pieces nicely with the bacon.
• Add paprika, chili pepper and garlic powder in a small bowl. Add the sugar in another small bowl.
• First roll the chicken bites into the spices bowl and after in the bowl with brown sugar and order them nicely on the baking sheet.
• If you have any sugar left you can sprinkle the bites. Season with salt and pepper according to your taste, but don’t overdo it.
• Bake until the bacon is crispy, it should take around 35-40 minutes.

Denver Omelet Muffins Recipe is full of cheese, onions, ham and peppers and are a great meal to make ahead. This Denver Omelet recipe is one of the easiest I’ve ever made.

Since the springtime is coming fast and the kids are spending more and more energy, they often come from school starving i need a quick and tasty recipe for them. The good thing about these Denver Omelet Muffins is that they can last a whole week. Just reheat them in the microwave, and you have yourself a delicious breakfast for the whole family.

Full of protein, these muffins make a great breakfast and will become your family’s favorite morning meal.

Ingredients

• ½ cup onion, chopped

• 1 cup green bell pepper, chopped

• 8 oz cooked ham, diced

• 1 cup cheddar cheese, shredded

• 8 large eggs

• ½ cup heavy cream (or half-and-half)

• 1 tsp salt

• ¼ tsp black pepper

• Green onions, thinly sliced, for garnish

Instructions

1. Preheat the Oven

• Preheat your oven to 400°F (200°C).

• Lightly grease a 12-cup muffin tin with cooking spray or butter.

2. Prep the Fillings

• Divide the chopped onion, green bell pepper, and diced ham evenly into each muffin cup.

• Sprinkle the shredded cheddar cheese evenly over the top.

3. Make the Egg Mixture

• In a medium bowl, whisk together the eggs, heavy cream, salt, and black pepper until smooth and well combined.

4. Fill and Bake

• Pour the egg mixture evenly over the fillings in the muffin cups, filling each about three-quarters full.

• Bake for 20–23 minutes, or until the tops are puffed and set, and a toothpick inserted in the center comes out clean.

5. Serve and Garnish

• Let the muffins cool slightly, then remove from the pan.

• Garnish with sliced green onions and serve warm.

Make Ahead & Storage

• Refrigerator: Store in an airtight container for up to 4 days.

• Freezer: Wrap individually and freeze for up to 2 months.

• Reheating: Microwave for about 30 seconds if refrigerated, or 1 minute if frozen.

Timing

• Prep Time: 10 minutes

• Cook Time: 20–23 minutes

• Total Time: ~30 minutes