2 tablespoons low-sodium soy sauce
2 tablespoons lime juice
2 tablespoons honey
1 tablespoon fresh ginger, grated
1 clove garlic, smashed into a paste
1/2 teaspoon hot pepper sauce
3/4 - 1 lb. fresh sea scallops, drained and patted dry
1 tablespoon unsalted butter, olive oil or combination
1. Combine first six marinade ingredients in a small bowl and whisk together.
2. Put scallops in a sealable bag or container, add marinade and mix well. Marinate, refrigerated, for at least 15 minutes but not longer than one hour.
3. Heat butter or oil in skillet and carefully add marinated scallops to avoid splattering. Cook over medium heat, turning once so scallops are browned on both sides, slightly firm and opaque (about 4-7 minutes total, depending on scallop size and heat).
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