Honey Broiled Sea Scallops

These sea scallops get a sweet-savory glaze that caramelizes under the broiler into something sticky, golden, and irresistible. Lime juice, honey, soy sauce, and ginger make up the marinade, hitting every note: sweet, salty, sour, and spicy all at once.

An hour in the marinade is plenty. Scallops are delicate and absorb flavor fast. Much longer and the lime acid starts to “cook” the outside, giving you a mushy texture before they even hit the broiler.

The sesame seed finish is genius. Rolling each hot skewer across a sheet of toasted sesame seeds while the glaze is still tacky gives you an even, crunchy coating that sticks perfectly. It adds a nutty crunch that contrasts the tender, sweet scallop beneath.

Two to three minutes per side under the broiler. That’s it. You want them opaque through the center but still plump and juicy. Overcooked scallops turn rubbery and dry.

Chef Tips

• Pat the scallops dry before marinating. Excess moisture dilutes the marinade and prevents caramelization under the broiler.
• Keep the scallops 4-6 inches from the broiler element. Too close and the honey burns before the scallops cook through.
• Baste with the reserved marinade when you flip the skewers. That second coat of honey-soy creates a thicker, glossier glaze.
• Roll the skewers in sesame seeds immediately after they come out of the broiler while the surface is still hot and sticky.

Variations

• Add a pinch of red pepper flakes to the marinade for a sweet-heat version.
• Swap soy sauce for tamari to keep this gluten-free.
• Serve over a bed of steamed jasmine rice with a squeeze of extra lime for a complete meal.