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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.
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.
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.