Caramelized Scallops is a winner! The caramelized sauce is simple to make and you can make it earlier in the day. Our dinner seem fairly effortless!
Course: Dinner, Scallops, Seafood
Keyword: Caramelized Scallops
Caramelized Sauce Ingredients
¼cupAsian fish sauce
½teaspooncrushed red pepper flakes
Cooked Jasmine Rice
Topped with scallions and red pepper flakes
The sauce can be made earlier in the day to save time when ready to prepare this dish.
In a small measuring cup add ¼ cup of the water and the Asian fish sauce.
In a heavy saucepan add the sugar and the remaining ¼ cup of the water. Stir to combine.
Heat the sauce over medium heat until the sugar liquefies. When the sugar liquefies you do not need to stir it any more.
Once the sugar starts to caramelize boil for about 8- to 12-minutes to darken the color – but be careful to not burn the mixture.
Remove the saucepan from the stovetop. Slowly add the water and fish sauce mixture to the caramelized sugar and stir. Remember the pan is hot so add it slowly to cool down the sugar mixture.
The sugar mixture may harden. Place saucepan back onto stovetop, and let the mixture boil for a few more minutes until it is smooth. At this point you can store the mixture in the refrigerator until you are ready to prepare the meal.
Add the shallots, red pepper flakes, and scallions when ready to serve.
Trim the side muscle from the scallops.
Gently rinse and dry each Scallop.
Add the caramelized sauce to your braising pan and reheat.
Take a taste test. Mine was a little more salty than I liked so I added 2 tablespoons of water and it turned out great.
Add shallots, red pepper flakes, and scallions and warm through.
Add the scallops and cook on each scallop side until they reach 130°F internal temperature and the flesh is milky white, or opaque and firm.
I like to serve my scallops over Jasmine Rice.
Plate and enjoy immediately.
Calories are approximate depending upon serving size and ingredients. Does not include side dish of Jasmine Rice.