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.
Gather Up:
- 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.
Combine the lime juice and the honey in a second small bowl and mix well to fully dissolve the honey. Set aside, stirring occasionally to keep the honey fully dissolved.
Heat a 10″ skillet on medium high heat until hot. Using a set of tongs, arrange the scallops in the pan and let cook for about 2 minutes on the first side.
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).
Remove the scallops from the pan and transfer to a shallow serving bowl or deep plate. Continue cooking the sauces in the pan for another 2 minutes to thicken.
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.
Purely Primal 