JesseEatzSucculent sea scallops seared to perfection and finished with a sweet and spicy citrus glaze. A high-protein, elegant dish that comes together in minutes.
In a small bowl, whisk together the honey, lime juice, chili flakes, and a pinch of salt to create the glaze. Set aside.
If your honey is too thick, microwave it for 5-10 seconds to make it easier to whisk.
Remove the side muscle from the scallops if present. Pat the scallops extremely dry with paper towels—moisture is the enemy of a good sear. Season both sides with salt and pepper.
Dry-packed scallops are best as they haven't been treated with water-retaining chemicals.
Preheat a grill or heavy-bottomed grill pan over high heat. Lightly oil the grates or pan surface using a brush or oiled paper towel.
Place scallops on the hot surface. Sear without moving them for 1.5 to 2 minutes until a golden-brown crust forms. Flip carefully.
During the final 30 seconds of cooking, brush the tops of the scallops generously with the chili-lime glaze. Cook until just opaque and firm to the touch.
Do not overcook; scallops become rubbery very quickly once they pass the opaque stage.
Transfer to a plate and let rest for 1 minute. Serve immediately with extra lime wedges and a final drizzle of any remaining glaze.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.