HONEY-GLAZED SCALLOPS

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Honey-Glazed Scallops image

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...

Provided by Pat Duran

Categories     Seafood

Time 10m

Number Of Ingredients 8

1 1/2 Tbsp gluten-free tamari-a rich japanese soy sauce
1 1/2 Tbsp honey
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

Steps:

  • 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.

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