Tamari and Honey-Glazed Scallops
☆☆☆☆☆ 0 votes0
1 1/2 Tbsptamari (or low-sodium soy sauce)
1 1/2 Tbsphoney
1 Tbspdijon mustard
1/2 Tbsprice wine vinegar
1/4 tspred pepper flakes
1 lbsea scallops, tough muscles removed
1 Tbspolive oil, divided
1/2 tsptoasted sesame seeds
How to Make Tamari and Honey-Glazed Scallops
- In a small bowl, whisk together tamari, honey, mustard, vinegar and red pepper flakes; set aside.
- Pat scallops dry with paper towels. Heat 1 tablespoon of the 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 when 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 coat.
- Sprinkle with sesame seeds, and serve.