Tamari and Honey-Glazed Scallops

Serves 4
Time 25 min
Tamari and Honey-Glazed Scallops

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:

Dairy FreeDairy Free
Gluten FreeGluten Free

Ingredients

    1 1/2 tablespoonsgluten-free tamari
    1 1/2 tablespoonshoney
    1 tablespoonDijon mustard
    1/2 tablespoonrice wine vinegar
    1/4 teaspooncrushed red chile flakes
    1 poundlarge sea scallops, tough muscles removed from the side of each
    1 tablespoonextra-virgin olive oil, divided
    1 teaspoontoasted 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

Serving Size

Calories

180

Total Fat

6g

Saturated Fat

1g

Cholesterol

35mg

Sodium

610mg

Total Carbohydrate

10g

Dietary Fiber

0g

Total Sugars

7g

Protein

20g

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.