Sea scallops are one of my favorite foods to cook for two reasons:
1. They cook very quickly
2. I like to challenge myself
What am I even talking about? They can be prepared very quickly, but just as quickly, they can be completely ruined. You don’t want to overcook scallops. If you do, the texture becomes quite rubbery and difficult to chew. When I sear scallops, I like to check on them every minute, making sure they are soft and tender before I flip them. Enough about the cooking instructions, let’s talk sauce.
Love liquid aminos, love love love them. Why? The taste so quickly resembles soy sauce, but without the gluten! It is so easy to make your own flavorful sauce with liquid aminos. You can serve your scallops atop a bed of rice if you eat it or get to them while they are alone. When I used to visit Benihana, I would order brown-buttered scallops with grilled onions and zucchini. I would skip on the fried rice they prepared and ask for an extra order of protein instead. The wait staff always thought my orders were strange, but I would much rather eat extra seafood and meat instead of grains. It’s up to you. Sear up these scallops and enjoy them however you’d like.
Pan Seared Scallops
|Cook Time||10 minutes|
|Prep Time||5 minutes|
- First, make the sauce. Whisk together the liquid aminos, 1 cup of water, minced garlic, honey, and ginger in a small saucepan over medium height. Bring to a boil.
- Dissolve the arrowroot powder in 1/4 cup of cold water in a separate small bowl.
- Slowly add in the arrowroot mixture into the saucepan on the stove, until it thickens to your liking.
- Heat up a large pan or skillet and add the ghee, allowing it to melt and cover the surface.
- Pan sear your sea scallops for 3-5 minutes each side, or until slightly golden.
- Drizzle the sauce over your scallops or let them fully immerse into a bowl of it 🙂