HONEY GARLIC SCALLOPS WITH BROWN BUTTER

Ingredients

  • 1 doz U10-12, dry-packed sallops
  • kosher salt/pepper
  • 4 TBLS butter
  • 5 garlic cloves, minced
  • 1/2 C AR's Hot Southern Honey
  • 1/4 C low-sodium soy sauce
  • 1 TBLS toasted sesame oil
  • juice of 1/2 lemon
  • fresh chopped parsley
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I met Ames Russell, founder of AR’s Hot Southern Honey a few weeks ago at a food show…he was sampling his amazing hot honey! As promised, he sent me a few of his products to try. Last night, I decided I would create a recipe using his hot honey with scallops…it was amazing and so super quick and easy! Check out his website to purchase online or find a retailer near you!

If you are local to Charlotte, head on over to The Carolina Meat & Fish Co. and grab a dozen U10-12, dry-packed scallops and let’s get our honey on! If you do not have a cast iron pan…get yourself one or two now…click here to shop my Amazon finds…you will find the exact pan I use in this recipe!

I will write up a separate recipe using shrimp…ingredients will stay the same, the cooking technique will be modified.

Rinse the scallops and remove the foot (side muscle). Lay on paper towels and pat dry. Season with salt and pepper.

Add the butter to a cast iron pan and heat to medium-high. Add in the scallops and sear. Try to not touch the scallops as they are searing…just allow them to do the work. Sear for about 2 1/2 to 3 minutes per side. Once seared on both sides, remove scallops from pan and reserve on plate.

As the scallops are searing, in a bowl, whisk to combine the garlic, honey, soy sauce, sesame oil and lemon juice. After you remove the scallops from the pan, add in the sauce and whisk briskly. The bits at the bottom will be released and the sauce will simmer and start to thicken. Allow the sauce to cook for about 2 to 3 minutes.

Lower heat. Add the scallops back to the pan. Spoon the sauce on top of the scallops and garnish with fresh chopped parsley. Serve alone or on top of rice, pasta, or spinach! ENJOY!

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