Source: dLife

Seared scallops with a warm sesame and sugar sauce.

Servings

16 large scallops (about 1 3/4 pounds)
1 fresh green onions , sliced (white and green sections reserved separately)
2 medium garlic cloves , minced (about 1 teaspoon)
2 tbsp low sodium soy sauce
1 tbsp rice vinegar
3 tsp sugar
0.5 tsp cornstarch
1 tbsp sesame oil
0.12 tsp hot red pepper flakes
1 tsp canola oil
0.12 tsp black pepper

1 Let scallops rest for 10 minutes at room temperature.
2 Meanwhile, whisk together white onion pieces, garlic, soy sauce, vinegar, sugar, cornstarch, sesame oil, and red pepper; reserve.
3 Pour oil in a frying pan and heat over medium heat. Arrange scallops in pan and season with pepper. Cook 3 minutes per side. Move scallops to a serving platter.
4 Pour sauce in the same frying pan and heat 45 seconds or until sauce boils and begins to get thick Take off of heat and spoon over scallops. Top with green onion pieces.

Look for sesame oil in the ethnic-ingredients section of your supermarket.