Seared Scallops with Sesame and Scallions

  • 1 lb sea scallops
  • 2-3 Tbsp butter
  • 3 cloves garlic; minced
  • 3 inches ginger; minced
  • 1/4 cup reduced sodium soy sauce
  • 2 Tbsp rice vinegar
  • 2 Tbsp sugar
  • 1 tsp cornstarch
  • 1 Tbsp toasted sesame oil
  • 1-2 scallions; cut thin
  • Chili oil; if desired

In a small bowl, combine soy sauce, rice vinegar, sugar, cornstarch, and oil and set aside. Heat a straight sided pan to medium heat and add half the butter. Once butter is hot, add scallops and sear for 1-2 minutes, until golden brown. Flip, add remaining butter, and cook until brown. Remove scallops from pan and set aside. In the same pan, add garlic and ginger and cook until soft and fragrant, stirring constantly. Add soy mixture and simmer for 1-2 minutes until mixture thickens slightly. Add scallops and turn off heat. Sprinkle with scallions and serve. Add chili oil if desired.