honey-glazed scallops
(2 ratings)
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.
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(2 ratings)
yield
4 servings
prep time
5 Min
cook time
5 Min
Ingredients For honey-glazed scallops
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1 1/2 Tbspgluten-free tamari-a rich japanese soy sauce
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1 1/2 Tbsphoney
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1 Tbspdijon mustard
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1/2 Tbsprice wine vinegar
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1/4 tspred pepper flakes, optional
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1 lblarge sea scallops, tough muscles removed from the sides of each
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1 Tbspextra virgin olive oil,in dark bottle, divided
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1 tsptoasted sesame seeds
How To Make honey-glazed scallops
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1In a small bowl, whisk together the first 5 ingredients; set aside.
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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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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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