honey-glazed scallops
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.
prep time
5 Min
cook time
5 Min
method
---
yield
4 servings
Ingredients
- 1 1/2 tablespoons gluten-free tamari-a rich japanese soy sauce
- 1 1/2 tablespoons honey
- 1 tablespoon dijon mustard
- 1/2 tablespoon rice wine vinegar
- 1/4 teaspoon red pepper flakes, optional
- 1 pound large sea scallops, tough muscles removed from the sides of each
- 1 tablespoon extra virgin olive oil,in dark bottle, divided
- 1 teaspoon toasted sesame seeds
How To Make honey-glazed scallops
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Step 1In a small bowl, whisk together the first 5 ingredients; set aside.
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Step 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).
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Step 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.
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