Tamari and Honey-Glazed Scallops
By
Vickie Parks
@Northwestgal
8
The sweet honey, salty tamari, tangy vinegar and hot pepper flakes blend together to create a delectable glaze for the fresh sea scallops. It's great served with sliced avocado slices (to balance the strong flavor of the tamari) and brown rice served on the side.
Rating:
☆☆☆☆☆ 0 votes0
Serves:
4
Prep:
5 Min
Cook:
15 Min
Method:
Saute
Ingredients
-
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.
