Seared Scallops with Spicy Honey-Citrus Glaze on Ce

Name: Seared Scallops with Spicy Honey-Citrus Glaze on Celery Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup orange blossom honey; 1/4 cup fresh orange juice; 4 teaspoons finely grated lemon peel; 2 teaspoons finely grated lime peel; 1 1/2 teaspoons hot chili sauce (such as sriracha)*; 2 cups finely chopped celery (about 4 large stalks); 1 cup finely chopped red bell pepper (about 1 medium); 1 cup finely chopped orange bell pepper (about 1 medium); 1/4 cup apple cider vinegar; 3 tablespoons butter; 2 tablespoons extra-virgin olive oil; 2 garlic cloves, minced; 12 large sea scallops, side muscle removed; Chopped fresh chives

Servings: persons

1/2 cup orange blossom honey
1/4 cup fresh orange juice
4 teaspoons finely grated lemon peel
2 teaspoons finely grated lime peel
1 1/2 teaspoons hot chili sauce (such as sriracha)*
2 cups finely chopped celery (about 4 large stalks)
1 cup finely chopped red bell pepper (about 1 medium)
1 cup finely chopped orange bell pepper (about 1 medium)
1/4 cup apple cider vinegar
3 tablespoons butter
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
12 large sea scallops, side muscle removed
Chopped fresh chives

1
Stir all ingredients in small saucepan over medium heat until heated through.
2
Set aside.
3
DO AHEAD: Can be made 1 day ahead.
4
Cover and chill.
5
Rewarm before continuing.
6
Mix all ingredients in large bowl.
7
DO AHEAD: Can be made 2 hours ahead.
8
Cover and chill.
9
Preheat broiler.
10
Melt butter with oil in heavy large ovenproof skillet over medium-high heat.
11
Stir in garlic.
12
Sprinkle scallops with salt and pepper.
13
Cook scallops until browned on 1 side, about 1 minute.
14
Turn scallops over and cook 1 minute.
15
Spoon 1 teaspoon glaze atop each scallop.
16
Place scallops in broiler until glaze browns, about 1 minute.
17
Divide salad among 4 plates.
18
Top salad on each plate with 3 scallops.
19
Drizzle remaining glaze over.
20
Sprinkle with chives and serve.
21
*Sold in the Asian foods section of many supermarkets and at Asian markets.

299

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup orange blossom honey, 1/4 cup fresh orange juice, 4 teaspoons finely grated lemon peel, 2 teaspoons finely grated lime peel, and more.

Yes, Seared Scallops with Spicy Honey-Citrus Glaze on Celery Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Seared Scallops with Spicy Honey-Citrus Glaze on Celery Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions