Caramel glazed sea scallops

  • For the seared sea scallops with caramel glaze
  • 1/2 cup plus 3 tbsps sugar, divided
  • 2 tbsps water
  • 1 tsp corn syrup
  • 2 tbsps vegetable oil
  • 50g butter
  • Salt and freshly ground black pepper
  • 12 large sea scallops
  • For the French beans with almonds and caramelised onions
  • 2 tbsps olive oil
  • 25g butter
  • 1 large white onion, thinly sliced
  • 2 tbsps sugar
  • 500g fresh French beans, trimmed
  • 1/4 cup sliced almonds, toasted
  • Salt and freshly ground black pepper
1) In a small saucepan over low heat, combine the 3 tablespoons of sugar, water and corn syrup. Mix together and simmer to thicken. Reserve.

2) Add the oil and butter to a saute pan over medium heat. Salt and pepper the sea scallops and add to the pan. Coat the scallops with the remaining sugar. Allow the scallops to brown and caramelise on both sides. Season with salt and pepper.

Spoon some of the glaze over the top of each scallop and serve hot with the French beans.

French beans:
Add the olive oil to the pan and melt the butter. Place the onions and sugar in the pan. Stir and allow to caramelise until golden brown. Add the French beans, remaining butter and sliced almonds. Mix the ingredients together. Season with salt and pepper, to taste.

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