SANDRA'S LIGHT ASIAN DIPPING SAUCE with WILD ALASKA PAN SEARED SCALLOPS

A terrific Light Asian Dipping Sauce I created while in Yakutat, Alaska
preparing a family dinner when I had minimal on-hand ingredients,
served as a first course with Pan Seared Wild Alaska Bay Scallops ~ Delish!

Serves: 4

Prep: 10 Mins.

Indoor Grill: 4 Mins.

INGREDIENTS

Light Asian Dipping Sauce:

1 tablespoon low-sodium Tamari (soy sauce)

1 tablespoon apple cider vinegar
1 teaspoon honey, more/less to your desired sweetness

2 tablespoons water

1/2 teaspoon ground ginger

Dash of garlic powder

Dash of onion powder

Dash of freshly ground black pepper

1 tablespoon minced fresh cilantro (measured after mincing)

Scallops:

2-1/2 lbs Wild Alaska Bay Scallops

METHOD

Whisk all dipping sauce ingredients in a small glass (non-reactive) bowl. Let flavors meld at room temperature for 10 minutes.

Meanwhile, rinse and pat scallops dry. Place on paper towel-lined baking dish. (Can be stored covered with plastic wrap in refrigerator for a few hours as such, although bring to room temperature for 20 minutes prior to searing.) Lightly pat tops of scallops one final time with paper towel prior to searing.

Preheat a dry cast iron grill-ribbed skillet over medium-high heat. Pan sear bay scallops for 1-2 minutes per side, depending upon size. (Larger scallops will take slightly longer to sear.) Do not overcook scallops or they'll become tough.

Place seared scallops on serving platter in a single layer with dipping sauce in a small, decorative bowl at the center, along with small dipping forks. ~ Enjoy!

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Tips: Pan sear scallops in batches so as not to overcrowd pan, preventing steaming scallops. Also, if using larger sea scallops, cut them into quarters prior to searing.