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Pat scallops dry with paper towels, sprinkle with 1/8 teaspoon sea salt |
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Heat 1 teaspoon sesame oil in a large skillet over high heat. Sauté green onions until wilted, about 1 minute. Remove onions from the pan and set aside |
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Add remaining 1 teaspoon sesame oil to still hot pan. Add scallops to pan; cook 2 minutes or until golden brown |
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Turn scallops; reduce heat to medium, and cook 1 minute. Remove scallops from pan and rest them warm (ex. wrap in aluminum foil for resting) |
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Add the rest of the ingredients in a pan and bring to a boil. Reduce heat and simmer for 2 minutes |
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Combine 1 tablespoon water and 1 teaspoon cornstarch. Stir into boiling sauce |
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Stirring continuously, cook sauce until begins to thicken |
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When sauce is done, put scallops and green onion back in a pan and coat with the sauce for serving |
