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Soy-Glazed Scallops

 Soy-Glazed Scallops
These yummy broiled scallops are also a great source of vitamin B12 and heart-healthy minerals such as magnesium, helpful in keeping your heartbeat steady. —APRIL KORANDO, AVA, ILLINOIS
4 ServingsPrep: 25 min. + marinating Broil: 5 min.


  • 1/4 cup lemon juice
  • 2 tablespoons canola oil
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons honey
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground ginger
  • 12 sea scallops (about 1-1/2 pounds)


  • In a small bowl, combine the first six ingredients. Pour 1/3 cup
  • marinade into a large resealable plastic bag. Add the scallops; seal
  • bag and turn to coat. Refrigerate for 20 minutes.
  • Place remaining marinade in a small saucepan. Bring to a boil. Reduce
  • heat; simmer, uncovered, for 8-10 minutes or until slightly
  • thickened.
  • Drain and discard marinade. Thread scallops onto four metal or soaked
  • wooden skewers. Broil 4 in. from the heat for 2-4 minutes on each
  • side or until scallops are firm and opaque, basting occasionally
  • with remaining marinade. Yield: 4 servings.
Nutritional Facts: 3 scallops equals 250 calories, 8 g fat (1 g saturated fat), 54 mg cholesterol, 567 mg sodium, 15 g carbohydrate, trace fiber, 28 g protein. Diabetic Exchanges: 4 lean meat, 1 fat,

2 of 2

Soy-Glazed Scallops (continued)

Nutritional Facts: 1/2 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.