Caramelized Scallops

Caramelized Scallops


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Save this recipe for your next date night at home. Scallops cook quickly and are packed with delicious flavor. Serve with wide rice noodles and sugar snap peas.

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Bradenton, FL


  • Scallops:
  • 3 1/2 tsp. sugar, divided
  • 5 tsp. water, divided
  • 1 Tbs. fish sauce
  • 1 tsp. minced fresh ginger
  • 2 tsp. fresh lime juice
  • 1/2 tsp. minced fresh garlic
  • 1/8 tsp. crushed red pepper
  • cooking spray
  • 1/8 tsp. freshly ground black pepper
  • 6 lg. sea scallops (about 12 oz.)
  • 1 tsp. chopped fresh mint
  • 2 lime wedges
  • Sugar Snap Peas:
  • 6 oz. sugar snap peas
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1/2 tsp. sesame oil
  • 1/4 tsp. toasted sesame seeds

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Combine 1/2 tsp. sugar, 1 Tbs. water, fish sauce, and next 4 ingredients (through red pepper) in a small bowl. Combine remaining 1 Tbs. sugar and remaining 2 tsp. water in a small heavy saucepan over medium-high heat; cook until sugar dissolves. Continue cooking 2 minutes or until golden (do not stir). Remove from heat; carefully add fish sauce mixture, stirring constantly. Keep warm. Heat a medium skillet over medium-high heat. Coat pan with cooking spray. Sprinkle black pepper over scallops; add scallops to pan. Cook 1 1/2 minutes on each side or until desired degree of doneness. Add sauce; toss well. Sprinkle with mint. Serve with lime.Sugar Snap Peas:

Steam 6 oz. sugar snap peas for 2 minutes or until crisp-tender; place in bowl. Add 1/4 tsp. salt, 1/4 tsp. black pepper, and 1/2 tsp. toasted sesame oil to peas; toss well. Sprinkle with 1/4 tsp. toasted sesame seeds.

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