Ingredients
For the Scallops:
- 1 lb fresh scallops, patted dry
- Salt and black pepper to taste
- 2 tablespoons olive oil
For the Ginger Soy Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon mirin (Japanese sweet rice wine)
- 1 tablespoon honey
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon green onions, finely chopped (for garnish)
- Sesame seeds (for garnish)
Instructions
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Season the scallops with salt and black pepper.
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In a large skillet, heat olive oil over medium-high heat.
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Add the scallops to the skillet, making sure not to overcrowd the pan. Cook for 2-3 minutes per side or until they are golden brown and opaque in the center. Remove from the skillet and set aside.
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In a small bowl, whisk together soy sauce, rice vinegar, mirin, honey, grated ginger, minced garlic, and sesame oil to create the ginger soy sauce.
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Pour the ginger soy sauce into the skillet used for the scallops. Bring it to a simmer, scraping any flavorful bits from the pan.
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Add the cooked scallops back to the skillet, coating them in the ginger soy sauce. Cook for an additional 1-2 minutes.
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Remove from heat and transfer the scallops to a serving plate.
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Garnish with chopped green onions and sesame seeds.
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Serve the Scallops with Ginger Soy Sauce over steamed rice or your choice of noodles.
Enjoy this elegant and flavorful dish that’s quick to prepare and perfect for a delightful dinner!
