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Sweet & Spicy Scallops
Excerpted from Ayesha’s latest cookbook, The Full Plate. Get all of the recipes by purchasing a copy here! Photography by Eva Kolenko. Though I love the simplicity of a butter-seared scallop served with a squeeze of lemon and n.
Excerpted from Ayesha’s latest cookbook, The Full Plate. Get all of the recipes by purchasing a copy here! Photography by Eva Kolenko.
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Ingredients
Instructions
step 1
Place scallops on a rimmed baking sheet lined with a double thickness of paper towels. Place a second double thickness of paper towels on top and press gently to blot liquid. Let scallops sit at room temperature for 10 minutes while the towels absorb moisture.
step 2
Season the scallops on both sides with salt. Heat the olive oil in a large skillet over medium-high heat. Add the scallops and cook, turning once, for 2 minutes on each side, until the scallops are opaque and lightly browned. Transfer to a rimmed platter and tent with foil.
step 3
Stir the honey, soy, vinegar and jalapeño together in a small bowl. (If your honey is cold and proves difficult to mix with the other ingredients, warm it briefly in the microwave.) Add the mixture to the now-empty skillet and bring to a simmer over medium-low heat. Whisk in the butter, followed by the cornstarch, and cook, whisking, until the sauce thickens. Remove from the heat and whisk in the lemon zest and juice, then pour the sauce over the scallops. Serve immediately with a squeeze of lemon.
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