Looking to find a speedy and convenient meal that's also gourmet? Then turn to quick-cooking scallops left over from last night's meal. Use wheat-free tamari (a type of soy sauce), honey, and red pepper flakes to create an irresistible, fragrant glaze. Serve it in a large bowl heaped with brown rice and sautéed greens for a nouveau Asian rice bowl. Want the recipe? Then be sure to keep on reading.
- 1 1/2 tablespoons gluten-free tamari
1 1/2 tablespoons 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 tablespoons 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.
Nutrition per serving (about 5oz/140g-wt.): 180 calories (60 from fat), 6g total fat, 1g saturated fat, 35mg cholesterol, 610mg sodium, 10g total carbohydrate (0g dietary fiber, 7g sugar), 20g protein
- Main Dishes, Shellfish
- Other Asian