2 T rice wine vinegar
1 T fresh lime juice
2 tsp. low-sodium wheat-free tamari
3/4 tsp.minced fresh ginger
3 T light sesame oil
1 T chopped cilantro (I used parsley.)
2 tsp. ground cumin
2 tsp. ground star anise
1 tsp. ground coriander
1/2 tsp. kosher salt
1/2 tsp. ground ginger
1/2 tsp. freshly ground black peppercorns
2 T extra-virgin olive oil
1 lb. (about12) large sea scallops
In a medium size bowl, mix together the rice wine vinegar, lime juice, tamari and fresh ginger. Slowly whisk in the sesame oil until well blended and slightly thickened. Stir in the cilantro.
For the spice rub, in a small bowl, mix together the cumin, star anise, coridander, salt, ginger and pepper.
Heat the olive oil in a large skillet over medium-high heat. Coat the scallops on 1 side with the spice mixture. Place in the hot skillet, spice side down and cook for 2 minutes. Gently turn the scallops with a spatula or tongs and cook on the other side for about 2 more minutes, until browned and just cooked through. Cooking time will vary with the size of the scallops. (Do not over cook as they will not be soft and tender).
To serve, divide the scallops into 4 portions and top each portion with 2 T of the dressing.
I served this over Cranberry-Apple Acorn squash. And with roasted green beans.
Both recipes from “The Ultra-Metabolism Cookbook” by Mark Hyman, M.D. A great cookbook!