Scallops with honey glaze

I would make this every week if I had the money to buy fresh scallops. Other than that, the ingredients are pretty simple.

  • 1 1/2 tablespoons 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
  • 1 to 2 tablespoons extra virgin olive oil
  • 1 teaspoon toasted sesame seeds

In a small bowl, whisk together tamari, honey, mustard, vinegar and red pepper flakes.

Pat scallops dry with paper towels then heat 1 tablespoon oil in a large skillet over medium high heat. Cook scallops, flipping once, until golden brown and just cooked through, about 2 minutes per side. Transfer scallops to a large plate.

Reduce heat to medium low, 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.

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