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Honey sesame scallops


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  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp honey
  • 2 tbsp chopped ginger
  • 2 tsp sesame oil
  • 1 1/2 lbs scallops
  • 8 oz angelhair pasta
  • 2 scallions, thinly sliced
  • 2 tsp toasted sesame sees



Step 1

in a large bowl, whisk together soy sauce, vinegar, honey, ginger and sesame oil. Add scallops and toss to coat. Cover and refrigerate for 30 minutes.
Heat a large skillet over medium high heat. Add scallops, reserving marinade, cook scallops 3 minutes per side. Remove and place on a plate.
Pour reserved marinade into same skillet and boil 1 minute. Return scallops to skillet and heat through, coating with sauce. Equally divide pasta among four plates and drizzle each with sauce from skillet. Place about 6 scallops over each serving and garnish with scallions and sesame seeds. Serve with green beans.

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