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.

Course Main Course

Cuisine American

Diet Gluten Free, Low Calorie, Low Fat, Dairy Free Diet

Keyword dinner, easy, maple syrup, quick and easy, scallops, seafood dinner

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 224kcal

Author Robin Miller

Equipment

Skillet

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

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.

Nutrition