Maple adds its woodsy sweetness to the sauce. Serve this over black, pink, or green rice for a visually stunning dish.
Sweet Nature: A Cook's Guide to Using Honey and Maple Syrup
by Beth Dooley and Mette Nielson
In a small bowl, whisk together the lime zest and juice, soy sauce, maple sugar, oil, fish sauce, red pepper flakes, and salt. Pour this into a medium skillet over medium-high heat and simmer until the sauce has reduced slightly. Add the scallops and cook on both sides until they become translucent, about 1 to 2 minutes per side. Remove the scallops and set aside. Increase the heat and boil the sauce for a couple of minutes to reduce the liquid.
In a small bowl, toss together the cucumber, scallions, and cilantro. Place the scallops over cooked rice and arrange the salad near the scallops on the plate; drizzle the sauce over all.
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Recipe excerpted from Sweet Nature: A Cook's Guide to Using Honey and Maple Syrup by Beth Dooley and Mette Nielson. Copyright 2019 University of Minnesota Press.