Hoisin Glazed Sea Scallops

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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 Scallop over vegetables

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.

Bite of Bay scallops and broccoli slaw on a fork.

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.
  • Salt
  • 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.
Bay scallops on bed of greens.

I updated this post from an earlier version dated April 14, 2013. I made new photos and simplified the recipe instructions.

Bay scallops on bed of greens.

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.

Hoisin Glazed Scallops, Bay scallops on bed of broccoli slaw.
Are scallops healthy?

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.

Are scallops better grilled or sauteed?

Searing scallops on the stovetop in a saucepan with a little oil or butter is the best way to cook them. This gives a nice crispy outside and tender inside. They should feel firm but slightly soft.

Hoisin Glazed Scallops, Bay scallops on bed of greens.

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Bay scallops on bed of greens.

Hoisin Glazed Sea Scallops

The strong, saturated flavors of hoisin pairs nicely with seared sea scallops in this Hoisin Glazed Sea Scallops recipe.
Author: Paula
5 from 43 votes
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings
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Ingredients

  • 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

Instructions

  • 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.

Notes

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Nutrition

Calories: 113kcal | Carbohydrates: 10g | Protein: 16g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 824mg | Potassium: 529mg | Fiber: 1g | Sugar: 1g | Vitamin A: 415IU | Vitamin C: 81mg | Calcium: 53mg | Iron: 1mg
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14 Comments

  1. I am a huge fan of Hoisin ! Looks great stacked on top of the veggies, Paula 🙂 Thank you for sharing at our ALL MY BLOGGY FRIENDS party !

  2. Hi Paula… I love scallops – these look awesome and pinning! I like the ease of this meal too – sometimes when I get home from work I want something quick. Deb

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