Honey Glazed King Scallops

A great way to serve King Scallops. As always we’re keeping the recipe simple and quick. Looks great and tastes fantastic … what more do you need? This recipe can of course be scaled up to make a main course but we have done this as a starter. Get Scallops for this recipe here

Honey Glazed King Scallops

Print Recipe

King Scallops with a Honey Glaze served on a bed of long grain rice.

• CourseMain Dish

Servings	Prep Time
4	10

Cook Time

12

Servings Prep Time 4 10

Cook Time 12

Honey Glazed King Scallops Print Recipe King Scallops with a Honey Glaze served on a bed of long grain rice. CourseMain Dish Servings Prep Time 4 10 Cook Time 12 Servings Prep Time 4 10 Cook Time 12

Ingredients

• 8 Seafresh King Scallops roe-less
• 2 Spring Onions (chopped)
• Paprika
• 4 tbsp Soy Sauce
• 2 tbsp Sweet Chilli Sauce
• 5 tbsp Clear Honey
• 2 tbsp Dijon Mustard
• 1 cup Long Grain Rice
• 1 pt Vegetable Stock

Servings:

Instructions

1. Cook the Rice in the vegetable stock
2. Defrost the Scallops overnight in a refrigerator or for 2-3 hours at room temperature. Dry the scallops using kitchen towel.
3. Pan fry the dry Scallops in a hot pan or skillet with a little butter and olive oil. 2 mins each side - carefully turning to keep a golden appearance.
4. Remove from the pan and keep in warm oven.
5. Mix the Soy Sauce, Sweet Chilli Sauce, Honey and Mustard to a smooth consistency then pour into the same pan. Stir over heat for a minute or two until the sauce is of a thick syrup consistency.
6. Serve the Scallops on a bed of rice, pour over the honey glaze and garnish with the chopped spring onions and paprika.