Tamari and Honey-Glazed Scallops

Makes 4 servings

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, if you like.

ingredients

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

directions

1
In a small bowl, whisk together tamari, honey, mustard, vinegar and red pepper flakes; set aside.
2
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.
3
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.

notes

Tamari is a type of wheat-free Japanese soy sauce. It is deeper brown, and slightly thicker than ordinary soy sauce, which translates into a deeper, richer, smokier flavor. Per serving: 180 calories, 6g total fat, 1g sat fat, 10g carbs, 20g protein.

Source: Whole Foods