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.
1 1/2 Tbspgluten-free tamari-a rich japanese soy sauce
1 1/2 Tbsphoney
1 Tbspdijon mustard
1/2 Tbsprice wine vinegar
1/4 tspred pepper flakes, optional
1 lblarge sea scallops, tough muscles removed from the sides of each
1 Tbspextra virgin olive oil,in dark bottle, divided
1 tsptoasted sesame seeds
How to Make Honey-Glazed Scallops
- In a small bowl, whisk together the first 5 ingredients; set aside.
- Pat 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).
- Transfer 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.