Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.