Thai-Style Sea Scallops

• 1/4 cup low-sodium soy sauce
• 1 tablespoon fresh lime juice
• 1 tablespoon dark sesame oil
• 1 teaspoon sugar
• 1/4 teaspoon hot sauce
• 1 1/2 pounds sea scallops (about 30 scallops)
• 2 teaspoons cornstarch
• 2 teaspoons olive oil, divided
• 2 tablespoons coarsely chopped fresh cilantro
• 2 teaspoons sesame seeds, toasted
• Lime wedges (optional)

1. Combine soy sauce and next 4 ingredients in a heavy-duty zip-top plastic bag; add scallops. Seal and marinate in refrigerator 30 minutes, turning occasionally.
2. Remove scallops from bag, reserving marinade. Slowly stir cornstarch into marinade with a whisk. Add enough water to marinade mixture to measure 2/3 cup.
3. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add 1/2 of scallops and cook 3 to 4 minutes on each side or until golden. Remove scallops from pan; set aside and keep warm. Repeat procedure with remaining oil and scallops.
4. Transfer scallops to serving plates. Wipe pan with a paper towel. Reduce heat to medium-low. Stir marinade mixture and pour into pan; bring to a boil, stirring constantly. Reduce heat, and simmer 1 minute or until slightly thick, stirring occasionally. Pour mixture over scallops; top with cilantro and sesame seeds. Garnish with lime wedges, if desired.

soy sauce, lime juice, sesame oil, sugar, hot sauce, cornstarch, olive oil, fresh cilantro, sesame seeds, lime wedges

Taken from www.myrecipes.com/recipe/thai-style-sea-scallops (may not work)