Wild-caught sea scallops are one of my favorite sea foods. When they have been cooked just right, they have a delicate flavor and a firm texture that avoids the “chewiness” often associated with other shellfish. There are a lot of ways they can be prepared, but with only six ingredients (including the scallops), this recipe is one of the easiest I’ve run across.
- 1-1/4 lbs wild sea scallops (about 10 pieces)
- 2 tbsp low-salt tamari
- 1 tbsp sesame oil
- 1-1/2 inch piece fresh ginger root, peeled and minced
- 2 tbsp raw local honey
- juice of one lime
Combine the tamari, oil, and ginger in a small prep bowl. Whisk well with a fork, then pour into a quart-size freezer bag. Add the scallops, tossing to coat well, and place in the fridge to marinade for 20 minutes. Meanwhile, get started on a side dish or two.
Turn the scallops over in the pan, then drizzle the honey-lime glaze over them. Let cook another 3 minutes or so until they are just opaque all the way through but still firm (if you overcook, they will become mushy).
Drizzle the reduced pan sauces over top of the scallops, then serve immediately. This goes very well with mango chutney (look for this soon), Asian-spiced pork chops, or just about any other eastern-inspired dishes.