Cookin’ with Nino: Honey Siracha Scallops

Cooking with Chef Nino
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12 large dry packed Scallops

⅓ cup cornstarch sauce

1 cup water

2-3 tablespoons sriracha

5 tablespoons soy sauce

1 teaspoon sesame oil

1 tablespoon minced garlic

1 teaspoon fresh minced ginger

¼ cup sugar

2-3 tablespoons honey

2 tablespoons chopped cilantro

¼ cup toasted sesame seeds

cooked rice for serving


  1. In a small -medium sauce pan, combine the 1 cup of water, sriracha, soy sauce, sesame oil, garlic, ginger, sugar, and honey and stir. Bring mixture to a boil over medium heat. Whisk together the 2 tablespoons corn starch and remaining 2 tablespoons of water until dissolved. Add to sauce pan and stir until thickened. Reduce heat to low. Drizzle a large pan or skillet with oil over medium heat. Add scallops and sauté until browned  on both sides, about 2 minutes each side. . Add the sauce and stir to coat. Add chopped cilantro and  serve over warm rice, top with sesame seeds.



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