Skip to main content
Epicurious
Bon Appétit

Seared Scallops with Spicy Honey-Citrus Glaze on Celery Salad

4.9

(25)

Recipe information

  • Yield

    Makes 4 first-course servings

Ingredients

Glaze:

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)*

Salad:

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

Scallops:

3 tablespoons butter
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
12 large sea scallops, side muscle removed
Chopped fresh chives

Preparation

  1. For glaze:

    Step 1

    Stir all ingredients in small saucepan over medium heat until heated through. Set aside. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.

  2. For salad:

    Step 2

    Mix all ingredients in large bowl. DO AHEAD: Can be made 2 hours ahead. Cover and chill.

  3. For scallops:

    Step 3

    Preheat broiler. Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Stir in garlic. Sprinkle scallops with salt and pepper. Cook scallops until browned on 1 side, about 1 minute. Turn scallops over and cook 1 minute. Spoon 1 teaspoon glaze atop each scallop. Place scallops in broiler until glaze browns, about 1 minute.

  4. Step 4

    Divide salad among 4 plates. Top salad on each plate with 3 scallops. Drizzle remaining glaze over. Sprinkle with chives and serve.

  5. Step 5

    *Sold in the Asian foods section of many supermarkets and at Asian markets.

TagsScallopShellfishSeafoodOrangeCitrusFruitCeleryVegetableStarterMainDinnerGluten FreeNut FreeQuickEasySearBon Appétit
Read More
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Whole Lemon Bars
Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Grilled Salmon With Dill Chimichurri
Grilling fish atop a bed of lemon slices is the key to not sticking.
Grilled Steak With Spicy Peanut Dressing
A punchy, spicy peanut vinaigrette transforms a simply grilled steak into a showstopping main.
The Most-Saved Recipes in the Epicurious App This Week
Like “phenomenal” whole lemon bars and grilled salmon with dill chimichurri.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.