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Tamari and Honey-Glazed Scallops
- 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
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.
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- 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