Pan-Seared Maple Scallops

Pan-Seared Maple Scallops
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1 tablespoon butter
2 tablespoon soy sauce (low-salt is okay, Tamari is better)
1/4 teaspoon ginger (fresh ground or dry)
2 tablespoons maple syrup
2 tablespoons water, to thin sauce
Lemon slices

Mix together soy and ginger.

Heat butter in non-stick skillet until smoking brown.  Add scallops, one at a time.  Turn after 30 seconds, or when well browned.

Add maple syrup and bring to a boil.  Add soy and ginger mixture to deglaze the pan.

Plate up and garnish with lemon slices.