Ingredients
- 2 and 1/2 tablespoons low-sodium soy sauce
- 1 and 1/2 teaspoons sriracha sauce
- 3 tablespoon honey
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 and 1/2 pounds large sea scallops, muscles removed
- 2 tablespoons unsalted butter (or ghee), divided
- Chopped scallions and cilantro, for garnish, optional
Instructions
- In a small mixing bowl combine the low-sodium soy sauce, sriracha, honey, Dijon mustard, and vinegar; mix well to combine then set aside.
- Vigorously pat scallops dry using a double layer of paper towels; set aside. Heat 1 tablespoon of butter (or ghee) in a large skillet over medium-high heat. Cook scallops, in a single layer, until golden brown and just cooked through, about 2 minutes per side. Cook scallops in batches, if needed, adding the remaining butter or ghee when the pan begins to look dry. Transfer cooked scallops to a large plate and set aside.
- Using the same skillet you cooked the scallops in, reduce the heat to medium-low and carefully add in the honey mixture. Simmer for 2 to 3 minutes, or until it's reduced to a glaze. Quickly return scallops to skillet and toss well to coat. Sprinkle with cilantro and scallions, if desired, and serve at once. I love serving these scallops with brown rice and broccoli!