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Pan seared Maple Scallops

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1 tablespoon butter

2 tablespoon soy sauce

(low salt is ok -- Tamari is better)

1/4 teaspoon ginger (fresh ground or dry)

2 tablespoons maple syrup

2 tablespoons water to thin sauce

1 lemon sliced.


Mix together soy and ginger. Heat butter in skillet until smoking brown, add scallops and turn after approx 30 seconds or until 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.

Edited by Jerichodaize

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