Stir Fried Scallops
Submitted by Thart
Scallops marinated in lemon, honey, soy sauce, and fresh ginger, then seared in a blazing-hot skillet until caramelized and tender. Elegant enough for date night, fast enough for a Tuesday.
YIELD
6 servingsPREP
15 minCOOK
10 minREADY
25 minScallops don’t need much. A little acid, a little sweet, a screaming-hot pan, and about three minutes of your attention. That’s it.
These get a quick soak in lemon juice, soy sauce, honey, fresh ginger, and a pressed garlic clove, then hit an iron skillet that’s been heating for a solid three minutes.
The sear is everything here. That blistering heat caramelizes the honey and soy into a golden crust while the inside stays buttery and just barely set.
Serve them alongside snow peas or green peas with a drizzle of sesame oil, and you’ve got a dish that looks like you spent hours but took less time than setting the table.
Pro Tips
- Pat the scallops bone-dry before they hit the pan. Moisture is the enemy of a good sear. Use paper towels and press firmly.
- Preheat the skillet for a full three minutes over the highest heat you’ve got. If the oil isn’t shimmering and almost smoking, it’s not ready.
- Don’t crowd the pan. Give each scallop space so they sear instead of steam. Work in batches if needed.
- Bay scallops cook faster than sea scallops. If using the smaller ones, cut the cooking time to about a minute.
Ingredients
Directions
Combine lemon juice, soy sauce, honey, ginger and garlic in a medium bowl.
Stir to dissolve honey. Add scallops and toss.
Prepare remaining part of the meal.
Heat a heavy iron skillet or wok over highest heat for 3 minutes.
Add oil and heat another 30 seconds.
Add scallops and stir constantly, cook about 3 minutes (less time if bay scallops).
Serve with peas or snow peas.
Serve with extra soy sauce and Oriental sesame oil.
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