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