I love scallops and I always buy scallops from Costco. They are always huge, fresh and untreated, meaning the scallops are not treated with water so the flavor is original, like how they are supposed to be.
If you don’t know where to buy fresh scallops, Costco is the best!
Other Recipes You Might Like
Honey Garlic Sauce
One of the sauces I love for my protein is honey sriracha sauce. It takes only a few ingredients but the sauce adds so much flavors to the dish.
For my recipe, you will need honey, Sriracha, apple cider vinegar and salt.
When you combine fresh scallops and the sauce together, you will get this outrageously delicious Honey Sriracha Scallops.
The scallops are perfectly cooked, with nicely browned garlic, with the sticky, sweet, gooey, mildly spicy and savory sauce.
Drizzle the sauce all over the scallops and eat them as it or over rice, for example: Cilantro Lime Rice or a simple spaghetti, and you will have the most amazing dinner ever. I promise.
How Many Calories Per Serving?
This recipe is only 216 calories per serving.
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Honey Sriracha Scallops Recipe
Honey Sriracha Scallops - outrageously delicious scallops in sticky sweet, savory and mildly spicy honey Sriracha sauce. Every bite is bursting with fresh and juicy goodness.
Ingredients
- 1 lb. scallops
- 3 dashes ground black pepper
- 2 tablespoons honey
- 2 teaspoons Sriracha
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon salt
- 1 1/2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon chopped parsley
Directions
- 1
Season the scallops with ground black pepper.
- 2
Make the Honey Sriracha Sauce by mixing the honey, Sriracha, apple cider vinegar and salt together. Stir to combine well.
- 3
Add the olive oil to a skillet, cast iron preferred, on medium heat. Add the garlic, follow by the scallops. Let cook until the garlic becomes light brown. Add the Honey Garlic Sauce to the skillet. Turn the scallops over and make sure that they are cooked through, while reducing the sauce to a thicker and darker consistency. Top with chopped parsley, remove from heat and serve immediately.
Stealing Photos is Wrong
Hello there,
I just wanted to let you know that the owner of Pride of the Sea Restaurant in Matawan, New Jersey is using the photos on this post to advertise his business. I saw your statement about the photos being copyrighted, and if he has your permission, great! But if not, might want to tell him to take them down.
Erin
Delicious, a simple and wonderful recipe, thank you!!
Rasa Malaysia
Thanks Eric for trying my honey sriracha scallops.
Kenneth R Wortley
Hi, I have a question – I assume you mean 1/4 tsp of salt, correct? Thanks!
Rasa Malaysia
Oops, there was a typo, I fixed it. Yes, teaspoon.
Marie Czarnecki
Passerby: I do care about your comment, and it was very well put. this Lisa may not like my comment neither, then she need to unsubscribe from the post (blog). Getting free recipes from this lady is great and some don’t give a damn they are like “SNOWFLAKES” wish it their way. Rasa can keep them off her blog and she as a professional knows how to do it, “BLOCK THEM”. “SHE DON’T NEED TO BE VERBALLY ABUSED LIKE THAT” They seem like they are not happy people, when they cut hate like that!!!! AMEN.
Rasa Malaysia
Hi Marie, thanks for your support. I am grateful! :)
Nonya
Where the f*** is the recipe? Are you abusing advertising? Reporting you.
Rasa Malaysia
Todd, you can hide behind a fake name but the recipe is at the bottom of the page, did you scroll down?! I can’t help a person who is blind and resort to vulgar language. *I have bleeped out your language.
kevin
sounds like todd can’t figure out how to grip it and rip it. It’s a receipe ,you can be creative if your like. double the sauce and enjoy you weenie.
Rasa Malaysia
Hi Kevin, thanks for the support. I appreciate it. :)
Marie Czarnecki
Rasa: many people respond like that has no intellect, we need to stay above them. I love all your recipes that pertain to my taste, and my (doggie) Sheltie, yes, she eats what I cook.
Rasa Malaysia
Hi Marie, your dog is very lucky. Thank you for your understanding, I appreciate it. :)
Marie Czarnecki
Kevin: Right on with your comment. You can just listen to that and figure out how they were “RAISED”!!!!!!! “PLAIN STUPID”!!!!!!
Lisa
Rasa, as a professional, you could have addressed your opinion to Todd or any other person in a more professional way especially with your verbiage. I understand Todd was not very nice with his words but for you, you are the professional and should have advise him in a much better way regardless u like their comment or not. When u post, u should know to expect people of all opinions. This goes for Kevin as well “enjoy you weenie” so disgusting. That is not support. I would not want to subscribe to someone who comments to their subscribers like that. Just my opinion. Thanks for understanding.
Rasa Malaysia
Hi Lisa, Todd used profanity on me, which is uncalled for. Many people do not appreciate the work and efforts I put on my *free* blog. It’s OK to ask the question nicely and professionally but he resorted to using the F word. I get these kinds of emails and comments a lot, and trust me, being professional doesn’t help with trolls like Todd. I have been blogging for over 12 years and I have learned my lessons the hard way. I don’t think Kevin wrote enjoy you weenie, he said “…double the sauce and enjoy, you weenie.” as in calling him “name.” (I am not an American and English is not my first language, I am really not an expert in English language.) Anyway, it doesn’t matter, this is my domain and my blog, I hope people can be respectful when they are on my website. You don’t have to subscribe to my newsletter if you don’t like the way I responded to a troll who used profanity on me. Thanks for your comment nonetheless.
Passerby who happens to be angry
Hi Lisa, wait till you’re in the blogger’s shoe. In life, regardless of professionalism or not, one will eventually stop giving a fuck when receiving too many rude comments like this. You can choose not to subscribe to this blog, no one really cares. Really, no one gives a damn whether you subscribe or not, like how people doesn’t really care about other’s feelings and start using profanity on others and start demanding this and that. So yea, I’m also a subscriber and I don’t give a damn whether you’re here or not. So yea,, I’m pretty sure you’ll be able to hold it well when I’m saying this to you since you’re so good with your advise. Perhaps you’re just another troll who goes around sharing your unwanted opinion. Do Remember that no one gives a damn! Zzzz, same as no one gives a damn about my comment.
Marie Czarnecki
Lisa: You need to look in the mirror: You are being judgmental, and her as a “PROFESSIONAL” did very well. No one need to hear verbal abuse, and if I were her I would have taken it further and bounced him off her blog, and possibly you too, she can do that as a “PROFESSIONAL”. “IF YOU DON’T LIKE HER TALK, THEN DAMN IT DO THE WALK” and a long one. We don’t need people like you and this who ever he is on this blog. “GET EDUCATED”!!!!! Also keep your nose out of where it does not belong!!!!!
Marie Czarnecki
Stop your nasty mouth. Read, or maybe you need to go back to kindergarten!!!!!
Donna
The actual recipe is too hard to find. It should be right below the first page.
Rasa Malaysia
Hi Donna, the recipe is at the bottom, just scroll down!
طراØÛŒ سایت
nice post thanks
Owen Bartrop
I have not tried this recipe as yet but I am used to cooking scallops for only about 2 minutes so that they stay tender and juicy. Your recipe seems to ask a much longer time in the pan. How do you stop them turning into hard lumps?
Rasa Malaysia
I did remove the scallops as soon as they are cooked through and just simmer and reduce the sauce. Let me update the recipe so it’s clearer.
Lynda
What are the quantities of the ingredients?
Rasa Malaysia
The recipe is at the bottom, just scroll way down.
FRIEDA KUSHER
Very tasty but 8 tsps of sauce was really not enough for a pound of scallops
Rasa Malaysia
Hi Freida, the water from the scallops seeped out during the cooking process and at the end of it, the dish is pretty liquidy. I personally like stronger flavors and not too much liquid, I like to reduce it to a thicker consistency. You can double up on the sauce if you like.
kevin
then just double the sauce and enjoy!
Jonathan Schrauer
I was drooling just looking at the pics and reading the clear simple recipe.
Rasa Malaysia
Thanks Jonathan.