about 1 year ago
Sweet honey, salty tamari, tangy rice wine vinegar and hot red pepper flakes 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.
- 1 1/2 tablespoon gluten-free tamari
- 1 1/2 tablespoon honey
- 1 tablespoon Dijon mustard
- 1/2 tablespoon rice wine vinegar
- 1/4 teaspoon red pepper flakes
- 1 pound large sea scallops, tough muscles removed from the side of each
- 1 to 2 tablespoon extra virgin olive oil, divided
- 1 teaspoon toasted sesame seeds
In a small bowl, whisk together tamari, honey, mustard, vinegar and red pepper flakes; 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 coat. Sprinkle with sesame seeds and serve.
- 159 calories
- 6g total fat
- 1g saturated fat
- 27mg cholesterol
- 867mg sodium
- 11g carbohydrate (0g dietary fiber, 7g sugar)
- 15g protein