Orange Honey Kissed Scallops

Deborah Puette’s Orange Honey Kissed Scallops entry in the Sue Bee® honey Sweet Eats Recipe Contest!


  • 1 medium orange
  • 3 tablespoons unsalted butter
  • 3 teaspoons minced garlic
  • 2 teaspoons minced ginger root
  • 1/4 cup tamari premium soy sauce
  • 3 tablespoons Sue Bee® Clover Honey
  • 6 cups fresh baby spinach
  • 1/2 teaspoon salt
  • 1½ pounds fresh sea scallops


  • With a paring knife, peel off a 1" by 2" strip of orange peel and set aside. Grate the remainder of the peeling and reserve.
  • Place 1 tablespoon of the butter and 1 teaspoon of the garlic in a small saucepan over low heat.
  • Sauté for 3 minutes. Stir in the orange zest, ginger root, soy sauce, and Sue Bee® honey.
  • Squeeze the juice from the orange into the saucepan. Simmer for 5 minutes, stirring occasionally. Remove from heat.
  • In a medium skillet over low-medium heat, add 1 tablespoon of the butter, the spinach, and the salt. Sauté for 3 minutes.
  • Add 1 teaspoon of the garlic and sauté for 3 minutes more, stirring frequently. Remove from heat and arrange on the center of a serving platter.
  • Wipe the skillet clean with a paper towel.
  • Rinse the scallops and pat dry with a paper towel.
  • Add the remaining 1 tablespoon of the butter to the skillet and return to medium heat.
  • Add the scallops and cook on one side for 2 minutes.
  • Turn and add remaining 1 teaspoon of garlic and sauté for 2 minutes more.
  • Arrange on top of the spinach. Drizzle with the orange sauce.
  • Use the paring knife to cut the reserved orange peel slice into thin strips.
  • Curl the strips and arrange on top of the scallops.
  • Serve immediately.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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