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Sesame Scallops with Honey Soy Glaze

Honey-glazed scallops are ready in just 15 minutes! Serve these sweet scallops with rice and broccoli for a light and healthy dinner.

Happy Thursday! Here are those scallops I promised you. We eat seafood often, but scallops always feel like a treat. A little luxury from the sea, if you will. Especially when I wake up early enough to grab them from our local Farmers market. Delicately sweet and melt-in-your-mouth tender… they’re worth the early rise.

The thing I love most about high-quality fresh scallops is they don’t require much fuss or effort to yield INCREDIBLE results. Give them a quick pan-sear, coat them in homemade honey glaze, and get ready to find yourself in scallop nirvana.

↑ Not bad for a meal that takes less than 15 minutes to pull together!

There are two super simple parts to this recipe: the seared scallops and the honey glaze. To cook the scallops you’ll need a skillet or saucepan that can handle high heat, unsalted butter (or ghee), and large, fresh sea scallops. You can definitely use a cast iron skillet if you own one, but be warned – they get SUPER smokey over high heat.

Honey Glaze

For the glaze you’ll need low-sodium soy sauce, sriracha sauce, honey, Dijon mustard, and apple cider vinegar. This sauce is extremely flavorful, so be sure not to add any extra salt or pepper out of habit. The first time I made this recipe I lightly salted the scallops and found the overall taste WAY too salty. And I love salty food.

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For the Scallops:
1 lb large sea scallops
2 tablespoons sesame seeds
1 tablespoon vegetable oil
Salt and pepper to taste

For the Honey Soy Glaze:

1/4 cup soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 teaspoon grated ginger
1 clove garlic, minced
1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)


Prepare the Glaze:

In a small saucepan, combine the soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic.
Bring to a simmer over medium heat, stirring occasionally.
If a thicker glaze is desired, add the cornstarch mixture and continue to simmer until thickened. Remove from heat and set aside.

Cook the Scallops:

Pat the scallops dry with paper towels and season with salt and pepper.
Sprinkle the sesame seeds evenly over one side of the scallops.
In a large skillet, heat the vegetable oil over medium-high heat.
Place the scallops, sesame seed side down, in the skillet. Cook for about 2-3 minutes until the sesame seeds are golden brown.
Carefully flip the scallops and cook for another 1-2 minutes until the scallops are opaque and cooked through.


Arrange the cooked scallops on a serving plate.
Drizzle the honey soy glaze over the scallops.
Garnish with additional sesame seeds and sliced green onions, if desired.
Serve immediately and enjoy the delightful flavors!

These Sesame Scallops with Honey Soy Glaze are perfect for a special dinner or whenever you’re in the mood for something deliciously different

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