Baked Charred Honey-Glazed Scallops with Zesty Herbes de Provence (Dairy-Free)
These succulent scallops are baked to a perfect golden char and coated in a sticky, aromatic honey-glaze infused with vibrant Herbes de Provence. This elegant, dairy-free seafood dish is surprisingly simple to prepare, making it ideal for a special weeknight dinner or entertaining guests.
Ingredients
Ingredients
- 1 lb large sea scallops about 16-20 pieces, patted completely dry
- 2 tbsp olive oil divided
- 2 tbsp honey or maple syrup for vegan option
- 1 tbsp fresh lemon juice about 1/2 lemon
- 1 tsp Herbes de Provence dried blend
- 1/4 tsp garlic powder
- 1/4 tsp sea salt
- 1/4 tsp black pepper freshly ground
- 1 tbsp fresh parsley chopped, for garnish
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to prevent overcooking.
Make-Ahead: The honey-herb glaze can be prepared up to 3 days in advance and stored in the refrigerator.
Substitutions: For a different herb profile, you can substitute the Herbes de Provence with Italian seasoning or a mix of dried thyme and rosemary. Ensure scallops are 'dry-packed' (no added sodium solution) for best results.
Serving Suggestions: Serve over a bed of lemon-herb quinoa, zucchini noodles, or a simple arugula salad. A squeeze of fresh lemon juice at the table brightens the flavors.