Honey-Sesame Scallops

By Meisje

Ingredients

• 3 Tbl. soy sauce
• 2 Tbl. rice vinegar
• 2 Tbl. honey
• 2 Tbl. chopped ginger
• 2 tsp. sesame oil
• 1-1/4 lb. sea scallops
• 8 oz. angelhair pasta, cooked
• 2 scallions, thinly sliced
• 2 tsp. toasted sesame seeds

Details

Servings 4

Preparation

Step 1

In a large bowl, whisk together soy sauce, vinegar, honey, ginger and sesame oil. Add scallops and toss to coat. Cover and refrigerate for 30 minutes. Heat a large nonstick skillet over medium-high heat. Add scallops, reserving marinade; cook scallops 3 minutes per side. Remove and place on a plate. Pour reserved marinade into same skillet and boil 1 minute. Return scallops to skillet and heat through, coating with sauce. Equally divide pasta among four plates and drizzle each with sauce from skillet. Place about 6 scallops over each serving and garnish with scallions and sesame seeds.