Seared Scallops Teriyaki

• 1/2 lb. sea scallops
• 1/2 cup of chunk pineapple and it's juices
• 1/2 cup low sodium soy
• 3 tbsp. light brown sugar. 1/8 cup of lemon juice
• 1 tbsp. sesame oil
• 1/8 cup of chardonnay
• 1 green onion chopped
• 1 large clove garlic
• pepper
• 1-2 tbsp. cornstarch mixed with a little water to creat paste

1. combine all ingredients except scallops and cornstarch in food processor.
2. place scallops in marinade for 30 minutes.
3. remove scallops and sear in two tablespoons of unsalted butter and a splash of olive oil until lightly browned on each side. Remove scallops and pour in reserved marinade. Wisk in cornstarch until slightly thickened. You may want to use water to perfect the consisitency if your sauce is too thick.
4. Place scallops over sticky rice and spoon marinade over top.

pineapple, soy, light brown sugar, sesame oil, chardonnay, green onion, clove garlic, pepper, cornstarch mixed

Taken from www.epicurious.com/recipes/member/views/seared-scallops-teriyaki-1201190 (may not work)