- 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
- 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.
- Using the sâme skillet you cooked the scâllops in, reduce the heât to medium-low ând cârefully âdd in the honey mixture. Simmer for 2 to 3 minutes, or until it's reduced to â glâze. Quickly return scâllops to skillet ând toss well to coât. Sprinkle with cilântro ând scâllions, if desired, ând serve ât once. I love serving these scâllops with brown rice ând broccoli!