We love honey! Honey is great for your sinuses and your immune system. Our favorites are the organic honeys we discover from our local farmers markets.
This sweet and spicy seared scallop recipe is quick and easy. We like serving it over rice and a veggie medley, but (pictured above) for our fall version we’ve included butternut squash…it’s a winner either way! We usually use Mago Green Sauce for this dish, but the Mago Red Sauce is also excellent for more subtle spice.
Feeds 3-4 people
- 2 and 1/2 tablespoons low-sodium soy sauce
- 1 tablespoon MAGO Green Sauce
- 3 tablespoon honey
- 2 tablespoons Dijon mustard (any mustard of your choice)
- 1 tablespoon apple cider vinegar
- 1 and 1/2 pounds large sea scallops, muscles removed
- 2 tablespoons unsalted butter (or ghee), divided
- Garnish: Sesame seeds
- Cook your rice and veggies first and keep warm. The scallops won’t take long and they are best enjoyed straight off the pan.
- In a small mixing bowl combine the low-sodium soy sauce, MAGO, honey, Dijon mustard, and vinegar; mix well to combine then set aside.
- Make sure to pat the 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. The scallops should sizzle immediately when you place them on the pan.
- Cook scallops until golden brown and just cooked through, about 2 minutes per side. Spread them out evenly on the pan and don’t over cook
- 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 sesame seeds and serve ASAP!