Honey-Glazed Scallops

Pat Duran


Sweet honey, salt tamari, tangy rice wine vinegar and hot red pepper flakes,if desired, combine to make a delectable glaze for scallops. Try a robust honey in this recipe, such as buckwheat, eucalyptus or avocado to balance the strongly flavored tamari. Serve with wilted kale and brown rice.
When I saw this recipe I thought of those wonderful scallops that Carol in Boston had not so long ago from a friend and her wonderful recipe.MMmmm

This recipe idea is from Whole Foods Market.

★★★★★ 2 votes
4 servings
5 Min
5 Min


1 1/2 Tbsp
gluten-free tamari-a rich japanese soy sauce
1 1/2 Tbsp
1 Tbsp
dijon mustard
1/2 Tbsp
rice wine vinegar
1/4 tsp
red pepper flakes, optional
1 lb
large sea scallops, tough muscles removed from the sides of each
1 Tbsp
extra virgin olive oil,in dark bottle, divided
1 tsp
toasted sesame seeds


1In a small bowl, whisk together the first 5 ingredients; set aside.
2Pat scallops dry with paper towels then heat 1 Tablespoon oil in a large skillet over medium-high heat.
Cook scallops in a single layer, flipping once, until golden brown and just cooked through, about 2 minutes per side. (work in batches, if necessary, adding the remaining 1 Tablespoon oil when needed).
3Transfer scallops to a large plate as done.
Reduce heat to medium-low and allow skillet to cool off a bit, then carefully add tamari honey mixture to skillet and simmer briefly until reduced to a glaze. Return scallops to skillet and toss well to cost evenly. Sprinkle with sesame seeds and serve.

About this Recipe

Course/Dish: Fish, Seafood
Regional Style: Asian
Other Tags: Quick & Easy, Healthy