Tamari and Honey-Glazed Scallops
Serves 4
Time 25 min
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.
Special Diets:
Ingredients
- 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 crushed red chile flakes
- 1 pound large sea scallops, tough muscles removed from the side of each
- 1 tablespoon extra-virgin olive oil, divided
- 1 teaspoon toasted sesame seeds
Method
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.
Nutritional Info:
Per serving: 180 calories (60 from fat), 6g total fat, 1g saturated fat, 35mg cholesterol, 610mg sodium, 10g carbohydrates (0g dietary fiber, 7g sugar), 20g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 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 crushed red chile flakes
- 1 pound large sea scallops, tough muscles removed from the side of each
- 1 tablespoon extra-virgin olive oil, divided
- 1 teaspoon toasted sesame seeds