Honey Glazed Scallops

  • Prep Time : 20m
  • Cook Time : 10m
  • Ready In : 30m


  • ½ lb. sea scallops
  • 2 Tablespoons honey
  • 1 Tablespoon vegetable oil
  • 4 tablespoons orange juice
  • ¼ teaspoon grated orange zest
  • ¼ teaspoon chili flakes
  • ¼ teaspoon salt
  • 1 lemon, cut in wedges
  • fresh parsley, minced


Step 1

Combine honey, oil, orange juice and zest, chili flakes and salt.

Step 2

Clean the sea scallops by simply removing the catch muscle on the side of each scallop.

Step 3

Pat scallops dry with paper towel and add to marinade. Marinate, stirring occasionally, up to 1 hour or cover and refrigerate, stirring occasionally, up to 24 hours.

Step 4

Preheat broiler. Arrange scallops and marinade in a single layer in 2 individual broiler-proof dishes or in scallop shells.

Step 5

Broil 4 inches from source of heat 4-7 minutes, depending on size of scallops, or until opaque throughout and lightly browned.

Step 6

Serve with lemon wedges a sprinkling of parsley, hot crusty French bread to soak up the juices, and a side of lightly sautéed green beans on the side.


Recipe Type:

Daniella Malfitano is a Chef, traveler, and lover of all things food. You can hear Daniella every week on the syndicated radio program “On The House” which is broadcasted nationally by over 300 radio stations. In addition Daniella is the host of the television program “Delicious Discoveries with Daniella Malfitano” on the PBS network KIXE. Tune in each Saturday as she highlights the local farms, ranches, vineyards, orchards, markets and more throughout your hometown. She’ll lead you from the source to the main course and show you all of the local delights of your neighborhood through its food.

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