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Honey Sriracha Scallops Recipe: Sweet, Spicy Perfection

Honey Sriracha Scallops

Large sea scallops are seared until deeply golden, then finished with a glossy honey-Sriracha glaze flavored with soy sauce, lime, garlic, and ginger. This quick seafood dinner serves four.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Scallops
  • 1 lb (450 g) Large dry-packed sea scallops
  • 1/2 tsp Kosher salt
  • 1/4 tsp Freshly ground black pepper
  • 1 tbsp Neutral oil, such as avocado, canola, or grapeseed
  • 1 tbsp Unsalted butter
Honey-Sriracha Sauce
  • 1/4 cup Honey
  • 2 tbsp Sriracha
  • 1 tbsp Low-sodium soy sauce
  • 1 tbsp Fresh lime juice
  • 2 cloves Fresh garlic, finely minced
  • 1 tsp Fresh ginger, finely grated
  • 1 tsp Toasted sesame oil, optional
Garnish
  • 2 scallions Scallions, thinly sliced
  • 1 tsp Sesame seeds
  • As needed Lime wedges

Method
 

Step-by-Step
  1. Remove the small tough side muscle from each scallop. Pat the scallops extremely dry with paper towels, then season both sides with kosher salt and freshly ground black pepper.
  2. Whisk the honey, Sriracha, soy sauce, lime juice, garlic, ginger, and optional toasted sesame oil in a small bowl until combined.
  3. Heat a large skillet over medium-high to high heat. Add the neutral oil, and when it is hot, place the scallops in the pan with space between each one.
  4. Sear the scallops for about 2–3 minutes on the first side, without moving them, until deeply golden. Turn them and cook for another 1–2 minutes, until the centers are just opaque, then transfer them to a plate.
  5. Reduce the heat to medium and add the butter. Pour in the honey-Sriracha mixture and simmer for 1–2 minutes, stirring, until the sauce is slightly thickened.
  6. Return the scallops to the skillet and spoon the glaze over them. Warm for about 30 seconds, taking care not to simmer them for too long.
  7. Garnish with sliced scallions and sesame seeds. Serve immediately with rice, noodles, steamed vegetables, and optional lime wedges.

Notes

Dry-packed large sea scallops are best for browning. For milder heat, use 1 tbsp Sriracha; for a hotter sauce, use 3 tbsp or add a pinch of red-pepper flakes. Avoid prolonged cooking after glazing because scallops can become rubbery.