Best Honey Walnuts And Scallops Recipes

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HONEY-GLAZED SCALLOPS



Honey-Glazed Scallops image

Sweet and just a little spicy, these Honey-Glazed Scallops are ready in less than 15 minutes! I love serving them with brown rice and broccoli.

Provided by Ashley Manila

Categories     Dinner

Time 15m

Number Of Ingredients 8

2 and 1/2 tablespoons low-sodium soy sauce
1 and 1/2 teaspoons sriracha sauce
3 tablespoon honey
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 and 1/2 pounds large sea scallops, muscles removed
2 tablespoons unsalted butter (or ghee), divided
Chopped scallions and cilantro, for garnish, optional

Steps:

  • In a small mixing bowl combine the low-sodium soy sauce, sriracha, honey, Dijon mustard, and vinegar; mix well to combine then set aside.
  • Vigorously pat scallops dry using a double layer of paper towels; set aside. Heat 1 tablespoon of butter (or ghee) in a large skillet over medium-high heat. Cook scallops, in a single layer, until golden brown and just cooked through, about 2 minutes per side. Cook scallops in batches, if needed, adding the remaining butter or ghee when the pan begins to look dry. Transfer cooked scallops to a large plate and set aside.
  • Using the same skillet you cooked the scallops in, reduce the heat to medium-low and carefully add in the honey mixture. Simmer for 2 to 3 minutes, or until it's reduced to a glaze. Quickly return scallops to skillet and toss well to coat. Sprinkle with cilantro and scallions, if desired, and serve at once. I love serving these scallops with brown rice and broccoli!

HONEY WALNUTS AND SCALLOPS



Honey Walnuts and Scallops image

Make and share this Honey Walnuts and Scallops recipe from Food.com.

Provided by Lissa_L

Categories     Sauces

Time 22m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons teriyaki sauce
2 tablespoons ketchup
2 tablespoons honey
2 tablespoons white vinegar
1 tablespoon cornstarch
1 tablespoon vegetable oil
1 red pepper, trimmed and sliced
1 green pepper, trimmed and sliced
1 lb sea scallops
1/2 teaspoon five-spice powder
1/4 cup glazed walnuts

Steps:

  • .combine teriyake, ketchup, honey vinegar, 3/4 cup water and cornstarch. Stir to combine. Set aside.
  • Heat oil in large skillet over medium-high heat. Add peppers and cook briefly, until slightly softened, about 5 minutes. Remove and reserve.
  • Add scallops to pan; sprinkle with five spice powder. Cook over medium-high heat until just cooked through, turning once, about 5 minutes. Add peppers back to pan. Pour in teriyaki mix and cook, stirring, until thickened. Top with walnuts and serve over cooked rice.

Nutrition Facts : Calories 251.2, Fat 9.2, SaturatedFat 1, Cholesterol 37.5, Sodium 785, Carbohydrate 21.4, Fiber 1.7, Sugar 14.2, Protein 21.7

WALNUT CRUSTED SCALLOPS RECIPE - (4.2/5)



Walnut Crusted Scallops Recipe - (4.2/5) image

Provided by Wewah

Number Of Ingredients 9

Walnut Crusted Scallops
12 ounces Wild Sea Scallops
1/2 cup Almond Meal
2 Eggs
1 cup Walnuts (crushed)
2 tablespoons Hojiblanca Extra Virgin Olive Oil
1/8 cup Yellow Mustard
1/8 cup Herbs de Provence Mustard
1/4 cup honey

Steps:

  • Combine eggs, olive oil, yellow mustard, honey, and Herbs de Provence Mustard in a bowl. Combine almond meal & walnuts in another bowl. Dredge the scallops in the mixture and then roll them into the walnut/almond meal. Roast in the oven at 350 for 15 minutes.

SEA SCALLOPS WITH NUTS



Sea Scallops with Nuts image

If you can find the rare (and shockingly expensive) true bay scallops from Nantucket or Long Island, by all means use them in this dish, but reduce the cooking time. Do not, however, try this dish with the tiny calico scallops (sometimes mislabeled as bays), which, despite your best efforts, will overcook before they brown.

Yield makes 4 servings

Number Of Ingredients 8

1 tablespoon olive oil
2 tablespoons butter
About 1 1/2 pounds sea scallops
Salt
Pinch of cayenne
1/3 cup roughly chopped skin-on almonds, pecans, or walnuts
3/4 cup dry white or red wine
Chopped fresh parsley for garnish (optional)

Steps:

  • Put the oil and half the butter in a large skillet, preferably nonstick, over medium-high heat. Sprinkle the scallops with salt and a bit of cayenne. When the butter foam subsides, add the scallops to the skillet, one at a time (or all at once if you're using bay scallops), and turn the heat to high. Cook for about 2 minutes or until brown on one side, then turn and brown the other side for another minute or two. (Scallops are best when rare in the center; if you like them more well done, cook for another couple of minutes.)
  • Transfer the scallops to a plate and keep warm. Add the nuts to the skillet and, still over high heat, cook, stirring, until dark brown, just a minute or two. Add the wine and cook, stirring occasionally, until reduced to a syrup, about 5 minutes. Add the remaining butter; when it has thickened the sauce, pour over the scallops, garnish if you like, and serve.
  • A word about buying scallops: Many are dipped in a chemical solution to prolong their shelf life. Not coincidentally, this soaking causes them to absorb water, which increases their weight and-water being cheaper than scallops-decreases their value. Furthermore, the added water makes browning more difficult. You can recognize processed scallops by their stark white color; in addition, they are usually sitting in liquid at the store. Buy dry, beige (or slightly pink or orange) scallops from a reliable fishmonger and you won't have a problem.
  • Many cooks remove the tough little hinge present on one side of most scallops before cooking. But when you're stuffing scallops, leave it on and cut from the side directly opposite. The hinge will then serve the purpose of holding the scallop together and can be removed at the table or eaten; it's slightly tough, but not unpleasant.

BAKED SCALLOPS IN HONEY AND BUTTER



Baked Scallops in Honey and Butter image

From Simply Seafood by Vicki Emmons. Haven't made this yet but it sounds delicious. You'll need a ramekin or small baking dish for easch portion. I can see adding scallions as a garnish.

Provided by Oolala

Categories     Sweet

Time 22m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 lbs scallops
1 cup plain breadcrumbs, can use cracker crumbs
1/4 cup butter
3 tablespoons honey
1/4 cup vegetable oil

Steps:

  • Cut scallops in half or into quarters, depending on their size.
  • Dry well with paper towels.
  • Melt the butter with the honey and set aside.
  • Roll the scallops in the bread or cracker crumbs and divide them equally into 4-6 individual greased ramekins or small baking dishes.
  • Whisk the oil into the honey-butter blend and drizzle evenly over each portion of scallops.
  • Bake for 10-15 minutes at 475 degrees F.

Nutrition Facts : Calories 576.8, Fat 28.3, SaturatedFat 9.6, Cholesterol 105.5, Sodium 646.1, Carbohydrate 37.8, Fiber 1.2, Sugar 14.6, Protein 41.9

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