Soy-Glazed Scallops

Carrie introduces Marcus Okafor formally, Nigerian-American architect quiet thoughtful, Naomi approves. The week was the life. The life was the cooking. The cooking was the love. And the love was the week, and the week was one of the weeks that stack together to become the years, and the years become the life, and the life is the woman at the stove who cooks and writes and loves and does not stop.

I made she-crab soup on Sunday — the anchor, the constant, the practice. The soup was perfect. The perfection was the practice. And the practice continues, one Sunday at a time, one bowl at a time, one life at a time, the woman stirring, the roux thickening, the kitchen warm, the family fed, the love alive.

She-crab soup is the anchor, but the sea calls in other ways too — and on the weeks when Marcus came to dinner and Naomi was watching with those steady approving eyes, I wanted something that honored the same spirit of care without asking me to stand over a roux for an hour. These soy-glazed scallops have that same quality: they are quiet, they are deliberate, they reward attention. You cannot rush a scallop any more than you can rush a life well-lived, and that felt exactly right for the week we had.

Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes | Servings: 4

Ingredients

1 1/2 pounds large sea scallops, patted very dry
3 tablespoons soy sauce
1 tablespoon honey
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
2 tablespoons neutral oil (such as avocado or canola)
1/4 teaspoon crushed red pepper flakes (optional)
2 green onions, thinly sliced, for garnish
1 teaspoon sesame seeds, for garnish

Instructions

Make the glaze. In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes if using. Set aside.
Dry the scallops. Press scallops firmly between paper towels and let them sit uncovered for 5 minutes. A dry surface is essential for a proper sear — do not skip this step.
Heat the pan. Place a large stainless steel or cast iron skillet over high heat. Add the neutral oil and heat until it just begins to smoke.
Sear the scallops. Arrange scallops in a single layer without crowding the pan. Sear undisturbed for 2 to 2 1/2 minutes until a deep golden crust forms on the bottom. Flip and sear the other side for 1 1/2 to 2 minutes. The center should be just opaque.
Add the glaze. Reduce heat to medium. Pour the soy glaze into the pan around the scallops. Swirl and tilt the pan so the glaze coats the scallops, cooking for 30 to 45 seconds until slightly thickened and glossy.
Serve immediately. Transfer to a platter, spoon remaining glaze from the pan over the top, and garnish with sliced green onions and sesame seeds. Serve over steamed rice or alongside a simple green vegetable.

Nutrition (per serving)

Soy-Glazed Scallops — The Ritual of the Sunday Kitchen