Hoisin Glazed Scallops, jumbo sea scallops are seared and finished with a Hoisin glaze. Easy, healthy, fast. The strong, saturated flavors of hoisin pair nicely with the seared sea scallops in this recipe.
I serve hoison glazed scallops with simple fluffy yeast rolls.
(Note: I know these are bay scallops. I recently updated this post and sea scallops weren’t available.)
Hoisin Glazed Scallops
Seared scallops make a healthy, fast, and delicious dinner. They are slightly sweet, meaty, and tender. I seared veggies then the scallops simply in a hot, non-stick pan with a little oil then glazed them with Hoisin Sauce. It took maybe 10 minutes. They are fast enough for a quick weeknight dinner and elegant enough for dinner guests.
I enjoy the strong flavor of hoisin and have used it in random dishes throughout the years. After making scallops one night and trying to cut back on carbs. I added veggies and they were perfect as a base for scallops.
Glazed Scallops Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and save the recipe to your personal and private recipe box right here on Call Me PMc. This way you’ll never misplace it.
- Scallops. You can use either bay or sea scallops.
- Cayenne pepper
- Vegetable oil
- Hoisin. Hoisin sauce is usually found in the Asian area of the market. Or, you can put this linked hoisin sauce in your shopping cart now.
- Green onions, sliced
- Broccoli slaw. Broccoli slaw comes in a package in the produce section. It’s prewashed and cut broccoli, carrots, and red cabbage.
I updated this post from an earlier version dated April 14, 2013. I made new photos and simplified the recipe instructions.
How to buy fresh scallops
Look for firm, dry scallops with a texture almost like pork chops. Avoid shiny, wet and/or soft scallops, just like when buying any other fish. Secondly, you should be buying fewer than ten scallops per pound. Each scallop should weigh around 1½ or 1¾ ounces. Finally, you don’t want to buy scallops that smell ‘fishy’. Saltwater and/or seaweed smell indicates that they were recently caught, so keep your nose peeled for these.
Yes! Scallops have 80% protein. They’re low in calories and fat and packed with vitamins and minerals. They’re also a good source of antioxidants.
Searing scallops on the stovetop in a saucepan with a little oil or
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Hoisin Glazed Sea Scallops
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- 1 pound sea scallops
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 2 Tablespoons vegetable oil
- 1 Tablespoon hoisin
- 2 medium green onions sliced
- 1 bag broccoli slaw
- Heat a large saute pan to high. Add oil when the oil ripples toss in broccoli slaw and green onions. Cook, stirring 2 minutes. Remove to a platter.
- Reduce heat to medium. Salt and pepper scallops. Add to pan and cook 3 to 4 minutes per side.
- Transfer cooked scallops to platter with broccoli slaw. Immediately brush hoisin sauce on scallops. Serve atop stir-fried broccoli slaw.