Tamari and Honey-Glazed Scallops
4

Serves 4

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.

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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 red pepper 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
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    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 carbohydrate (0g dietary fiber, 7g sugar), 20g protein
    Special Diets: 

    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. See our Terms of Service.

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