Do you ever have those dishes that you only order in restaurants because you think that it’s just too complicated to make them at home?
And you pay a fortune for them, but what choice do you have?
That dish is scallops for me. And it turns out I DO have a choice. And so do you.
See, in reality, scallops are not at all difficult to make. In fact these Maple Glazed Seared Scallops are pretty darn easy. But shhh….I won’t tell if you won’t. And you will look like a superstar at your next dinner party.
Up until recently scallops have been one of those foods that I LOVE to order at restaurants, but have been too intimidated to try at home. My fears including rubbery, overcooked scallops. Or even worse, fishy, undercooked scallops. Eeek! Texture is key for me, and I had myself fooled into believing that I couldn’t make scallops like those I ordered in restaurants.
Turns out, when challenged by my dear friend, I learned that I CAN make scallops. And they DO taste wonderful with a great texture. And you CAN use limes when you forget your lemons at home (wait…that’s a story for another day).
But after playing around with scallops in lemon butter, scallops in lime butter, and just plain scallops, we stumbled upon this magical combination of maple syrup and cayenne pepper. And butter, of course butter. A little sweet, a little heat, and we had the perfect glaze for our scallops. Just don’t be surprised if this is what I serve when I invite you over for dinner. Because it makes me look like an accomplished cook…and only I know how super simple it is!
Here’s the recipe to impress all of your friends!
Maple Glazed Seared Scallops
These Maple Glazed Seared Scallops are an elegant but easy dinner option! After making these you will never be afraid to make scallops again!
- 6 Tablespoons butter divided
- 1 Tablespoon olive oil
- 1 Tablespoons maple syrup
- 1 Tablespoon + 1 teaspoon lime juice
- 1 teaspoon salt
- ½ tsp cayenne pepper ground
- 2 pounds scallops
In a small saucepan combine 3 tablespoons butter, maple syrup, lime juice, salt, and cayenne pepper. Bring to a boil and then turn down to a slow simmer for 5 minutes. Remove from heat.
Dry scallops with a paper towel (do not skip this step=the drier your scallops are, the better the sear).
In a cast iron skillet, melt 3 Tablespoons of butter and 1 Tablespoon olive oil. Once cast iron skillet is hot, place ¼ of the scallops into the pain. Sear scallops 2 minutes on each side. Remove to a plate. Repeat with the following 3 batches. Be careful not to overcrowd the skillet, depending on the size of your cast iron skillet you may need to do an additional batch.
After all scallops have been removed to the plate, turn off of the heat and move the skillet off of the burner. Pour maple glaze into the cast iron skillet. Quickly place the scallops back in the pan and baste in the glaze. Serve immediately.
Scallops can be intimidating, but really, they are easy! Make sure your scallops are patted as dry as you can (use a paper towel) so that they get the best sear.
Do not overcook-2 minutes on each side should be enough to cook them through!
Looking for some side dishes to serve with your Maple Glazed Seared Scallops? Try these!
Tag us at #WithTwoSpoons so we can see what you are making!
Also: subscribe to get recipes just like these Maple Glazed Seared Scallops, delivered right into your inbox, AND visit “Shop With Two Spoons” to get links to the products we are using!