Sizzlefish scallops are harvested in the Mid Atlantic harvest area off the coast of Maryland. Our dry pack scallops are shucked and then frozen “unprocessed” which means they are never soaked in water or preservative solutions before freezing. Our 5+ oz packages make for the perfect portions making it easy to cook for 1 or more to suit your needs.
Preparing these delicious morsels could not be easier, especially with this recipe. As always, you want to make sure your scallops are fully thawed and dried well. To achieve this, thaw the scallops in the refrigerator overnight. Before preparing to cook, fully dry the individual scallops with dry paper towels. Lay them out then season them according to the recipe directions.
Grilling the scallops is a game-changer for sure. We even tested our non-scallop lovers on this (we know, shocking they are out there) and they loved this cooking method. Not only is this an incredibly easy way to cook scallops, but we absolutely love the slight char the grill gives them. We pared our grilled scallops with a sticky sweet Honey Chili Glaze and fresh lime wedges. This is simply the perfect flavor combination. We also love the fact that this recipe can be used as an appetizer or as a main dish. If serving as a main dish, we suggest pairing the scallops with coconut jasmine rice and freshly steamed broccoli or over a bed of cauliflower rice.
4 5oz packages Sizzlefish Scallops
1 TBSP Sesame Oil
Kosher Salt, to taste
Freshly Ground Black Pepper, to taste
3 TBSP Honey
3 TBSP Coconut Aminos or Soy Sauce
3 TBSP Water
1 TBSP Rice Vinegar
1 tsp Garlic Chili Paste
2 Garlic Cloves, minced
Season the scallops with salt and ground black pepper.
Drizzle the sesame oil over the seasoned scallops then toss to evenly coat well. Set aside.
Heat up the grill to medium-high.
While the grill heats up, prepare the sauce by mixing the honey, coconut aminos, water, rice vinegar, chili paste, and minced garlic in a small saucepan. Whisk to combine well.
Cook over medium-low while the scallops are on the grill. Simmer for 10-15 minutes. Add a little more water if needed to form a glaze that is thick, but easily pourable.
When the grill is heated, place the scallops on a grill cook on each side for about 2 minutes or until cooked throughout and a slight char has formed on them.
When fully cooked, place on a plate and serve with the honey chili glaze and fresh lime wedges.
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