1and 1/2 pounds large sea scallops, muscles removed
2tablespoonsunsalted butter (or ghee), divided
Chopped scallions and cilantro, for garnish, optional
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!
Scallops are best eaten the day they are cooked. Be sure to remove the tough muscles from the side of each scallop. Scallops may be served as an appetizer, or used as a main course for any meal. Be sure not to over cook the scallops or they will come out tough and chewy.