Sweet-n-salty scallops. Not for my sweetie.

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One moment I feel like I know what I am doing as a mama. The next moment I am thrown for a loop. One thing I know for sure is that every day is a learning experience – and that is pretty cool.
When I was a kid, I was told that I was allergic to tons of different foods – chocolate, milk and eggs included. I went to an allergiest. I had tons of skin tests. I got weekly allergy shots. I still eat these foods today. I am still living. If I am allergic, how can I function during the day? Keep reading.
So far, we know Madilyn can’t handle one food: scallops. Yikes, it was ugly – twice. I’m talking projectile vomit and pile after pile of dirty laundry.
After she got sick the second time, I knew we were on to something. She didn’t have an initial reaction. After eating them, she played for hours. Then, her belly started gurgling and it got ugly. My poor sweetie.
I did some research and got some clarification. I am learning that there is a big difference between food allergies and food intolerance. Hmm. Let me explain.
According to the Mayo Clinic, “food reactions are quite common but most are caused by a food intolerance rather than a food allergy. A food intolerance can cause some of the same signs and symptoms as a food allergy, so people often confuse the two. A true food allergy causes an immune system reaction that affects numerous organs in the body. It can cause a range of symptoms. In some cases, an allergic food reaction can be severe or life threatening. If you have a food allergy, you may be at risk of a life-threatening allergic reaction (anaphylaxis) — even if past reactions have been mild. In contrast, food intolerance symptoms are generally less serious and are limited to digestive problems.”
So, I am not technically allergic to chocolate, eggs and milk. I have mild food intolerances – I can eat them and the worst that is going to happen to me is a stomach ache and some gas. Cool.
Madilyn is not allergic to scallops. She has a severe food intolerance to them. She won’t be eating them again until she does her own laundry.

Sweet-n-Salty Scallops
1 1/2 tablespoons tamari soy sauce
1 tablespoon honey
1 tablespoon Dijon mustard
1/2 tablespoon red wine vinegar
sprinkle of red pepper flakes
1 pound large sea scallops
olive oil
2 teaspoons toasted sesame seeds
In a small bowl, mix together soy sauce, honey, mustard, vinegar and red pepper flakes; set aside.
Make sure scallops are dry. You can pat them with a few paper towels. Cook scallops in a single layer in a little bit of olive oil. Try to only flip once. Brown on both sides which will take about 3 minutes per side. Turn the heat down a bit to cool the pan. Then add the sweet and salty mixture to skillet and simmer for a few minutes. The sauce will thicken. Sprinkle with sesame seeds and serve with some veggies.
Recipe adapted from Whole Foods website. 
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  1. Hi Betsy,
    great recipe! I just had one question..what other vinegar can I substitute for the red wine vinegar? I have religious dietary restrictions on anything with alcohol. Oh also, any substitute for dijon mustard? maybe mustard powder? Thanks ! 🙂

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