Seared Honey Lime Scallops
Seared Honey Lime Scallops is simultaneously refreshing and decadent and can be served as a main course or an appetizer. It’s up to you! Either way you’re going to love the flavors of this recipe. And you can serve the scallops warm or cold, which is an extra bonus.
Jump to RecipeNoodle Prep
Cook the noodles according to package directions. If there are no directions (which is sometimes the case), place the noodles in a bowl of boiled water (not in boiling water on the stove!) and let sit for 1-2 minutes, until noodles are soft. Drain and set aside.
Making the dressing
Combine the honey, lime juice, distilled white vinegar, and salt in a small bowl and mix thoroughly. Taste dressing and adjust seasoning as necessary.
Prepping and Cooking Scallops
Remove side muscle from scallops and then use paper towels to pat dry scallops. Don’t skip this step! Heat olive oil in a large non-stick pan on medium-high heat. Once heated, add scallops into the pan. In order to get a good sear, you want to avoid crowding the pan so you may need to cook the scallops in two batches. Cook scallops on each side for 2-4 minute until golden brown, for a total cook time of 4-8 minutes. I cooked mine for 6 mins total. The cooking time will greatly depend on the size of the scallops you are cooking. You can see that the scallops I used are quite large.
Sample Finishers
Sample finishers for the dish… diced pepper (red, yellow, or orange), jalapeño slices, parsley or cilantro leaves, and black sesame seeds.
Seared Honey Lime Scallops
While scallops are cooking place noodles on a platter or on individual plates (as I did). Spoon some dressing over the noodles. Once scallops are cooked, place them on the noodles and add your finishers on top…diced pepper, jalapeño, black sesame seeds, and parsley for me! Spoon over the remaining dressing and serve.
Seared Honey Lime Scallops
Ingredients
- 2 lbs sea scallops U10-20 count pat dry and side muscle removed
- 2 tablespoons olive oil or more as needed
- bean thread noodles 4 ounces (2 bundles)
Dressing
- 1/3 cup lime juice freshly squeezed, approx 3 limes
- 5 teaspoons honey add more if you prefer a sweeter dressing
- 1 tablespoon distilled white vinegar (white wine vinegar or rice wine vinegar would be great upgrades if you have either in your pantry already!)
- pinch of salt (approx 1/8 of teaspoon) to taste
Optional garnishes
- 2-3 tablespoons red yellow, and/or orange pepper diced
- jalapeño few thin slices
- black sesame seeds a few shakes
- parsley or cilantro leaves
Instructions
Noodles
- Cook the noodles according to package directions. If there are no directions (which is sometimes the case), place the noodles in a bowl of boiled water (not in boiling water on the stove!) and let sit for 1-2 minutes, until noodles are soft. Drain and set aside.
Dressing
- Combine the honey, lime juice, white vinegar, and salt together in a small bowl and mix thoroughly. Taste dressing and adjust seasoning as necessary.
Scallops
- Heat olive oil in a large non-stick pan on medium-high heat. Then add scallops into the pan. In order to get a good sear, you want to avoid crowding the pan so you may need to cook the scallops in two batches. Cook scallops on each side for 2-4 minute until golden brown, for a total cook time of 4-8 minutes. The scallops I used were quite large and I cooked them for 6 mins total. The cooking time will greatly depend on the size of the scallops you are cooking.
Assembly:
- While scallops are cooking place noodles on a platter or on individual plates (as I did). Spoon some dressing over the noodles.
- Once scallops are cooked, place them on the noodles and add your finishers on top…diced pepper, jalapeño, black sesame seeds, and parsley for me! Spoon over the remaining dressing and serve.
Notes
Recipe was found in the Philadelphia Inquirer and was adapted from The Cooking Club Cookbook.
If you like this recipe, you may also like these other GFchow recipes. Grilled Scallops with Nori and Lime-Mayo, Honey Lime Chicken, and Sesame-Lime Grilled Wings.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
