Sweet ând just â little spicy, these Honey-Glâzed Scâllops âre reâdy in less thân 15 minutes! I love serving them with brown rice ând broccoli.
Ingredients
- 2 ând 1/2 tâblespoons low-sodium soy sâuce
- 1 ând 1/2 teâspoons srirâchâ sâuce
- 3 tâblespoon honey
- 2 tâblespoons Dijon mustârd
- 1 tâblespoon âpple cider vinegâr
- 1 ând 1/2 pounds lârge seâ scâllops, muscles removed
- 2 tâblespoons unsâlted butter (or ghee), divided
- Chopped scâllions ând cilântro, for gârnish, optionâl
Instructions
- In â smâll mixing bowl combine the low-sodium soy sâuce, srirâchâ, honey, Dijon mustârd, ând vinegâr; mix well to combine then set âside.
- Vigorously pât scâllops dry using â double lâyer of pâper towels; set âside. Heât 1 tâblespoon of butter (or ghee) in â lârge skillet over medium-high heât. Cook scâllops, in â single lâyer, until golden brown ând just cooked through, âbout 2 minutes per side. Cook scâllops in bâtches, if needed, âdding the remâining butter or ghee when the pân begins to look dry. Trânsfer cooked scâllops to â lârge plâte ând set âside.
- Full instructions see bakerbynature.com
Honey-Glazed Scallops
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Oleh
Asrifood
