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

How to Make Honey-Glazed Scallops


  1. In a small bowl, whisk together the first 5 ingredients; set aside.
  2. 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).
  3. 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.

Printable Recipe Card

About Honey-Glazed Scallops

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

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