Maple Soy Scallops

Juicy, pan-seared scallops, shimmering in a sweet, tangy, and fiery sauce of soy, maple syrup and sriracha. Ready in minutes, ultra-healthy, and super easy to make.

maple soy scallops

You are going to love this salty-sweet glaze. It’s got the perfect balance of flavors (salty soy + sweet maple), and there’s a hint of tangy heat from sriracha hot sauce and Dijon mustard. Plus, it’s not just excellent with these scallops, it works with salmon, shrimp, and chicken too.

How should you serve your maple soy scallops? This syrupy glaze is fantastic, so I suggest serving the scallops and sauce over rice, Asian noodles, or your favorite grain. For a low-carb meal, serve the scallops in lettuce leaves.

maple soy scallops

Prep tip: Make sure you pat the scallops dry before starting the recipe. Scallops have a large water content; patting them dry ensures a gorgeous, caramelized sear. It’s the golden brown sear that adds tremendous flavor and texture to each succulent scallop.

maple soy scallops
Maple Soy Scallops
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Maple Soy Scallops

Robin Miller
Juicy, pan-seared scallops, shimmering in a sweet, tangy, and fiery sauce of soy, maple syrup and sriracha. Ready in minutes, ultra-healthy, and super easy to make.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
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Ingredients
 

  • 1/4 cup soy sauce
  • 3 tablespoons pure maple syrup
  • 2 teaspoons sriracha sauce, plus more for serving
  • 2 teaspoons Dijon mustard
  • 1 1/2 pounds large sea scallops, about 14 to 16, muscles removed
  • 2 tablespoons unsalted butter, divided
  • Salt and freshly ground black pepper
  • 2 teaspoons toasted sesame seeds*
  • Chopped green onions for serving, optional

Equipment

Instructions
 

  • In a small bowl, whisk together the soy sauce, maple syrup, sriracha sauce, and Dijon mustard. Set aside.
  • Pat the scallops dry using a double layer of paper towels, pressing down gently to remove excess water.
  • Heat 1 tablespoon of butter in a large skillet over medium-high heat. When the butter is bubbly, add half of the scallops and cook in a single layer until golden brown and just cooked through, about 2 to 3 minutes per side. Season the scallops with salt and black pepper. Repeat with the second half of the scallops and remaining butter.
  • Add the soy mixture to the same skillet over medium-low heat. Simmer for 2 to 3 minutes, or until the mixture thickens to a glaze. Return the scallops to the skillet and toss to coat. Top with sesame seeds and green onions, if using, and serve.
    • *You can find toasted sesame seeds in the spice aisle, right next to the raw sesame seeds. If you already have raw seeds and want to toast them yourself, place about 2 tablespoons of the seeds in a dry skillet and set the pan over medium heat. Cook for 2 to 3 minutes, until golden brown, shaking the pan frequently to promote even cooking and to prevent scorching.
Calories: 224kcal, Carbohydrates: 17g, Protein: 22g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 56mg, Sodium: 1559mg, Potassium: 426mg, Fiber: 0.3g, Sugar: 9g, Vitamin A: 185IU, Vitamin C: 2mg, Calcium: 43mg, Iron: 1mg

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