6-8 Large fresh Maine sea scallops 3 Tbs Sesame seeds 2 Tbs Cornstarch Salt Pepper 2 Tbs Avocado Oil or any high heat oil for searing 2 Tbs Soy Sauce 4 Tbs Honey 1 Tbs Rice Vinegar 1 Tbs Kecap Manis 2 Tbs Butter
Ingredients for fried basil leaves |
8-10 fresh basil leave avocado oil for frying
First to make your fried basil leaves.
In a cast iron skillet add enough avocado oil (or oil of your choice with high heat point) to 1/4 inch depth of skillet. On high heat, fry basil leaves for approximately 10 seconds. Just enough to get them crisp and glassy looking. Remove with slotted spoon and place on paper towel.
Make your sauce for your scallops. In a saucepan on medium-high heat on stovetop, add honey, soy sauce, rice vinegar and kecap manis. Stir together and bring to a low bubble. Remove from heat and add the tablespoons of butter, 1 at a time, swirling in butter. Keep warm (on low heat but do not allow to bubble again or butter will split)
Pat dry scallops. Season with salt pepper. Add sesame seeds to a plate and press scallops onto sesame seeds, each side, to coat. On another plate, dip the top and bottom sides in cornstarch. I do this because the cornsa tarch will absorb any extra moisture in the scallop and keep the sesame seeds from falling off the scallop as they cook.
Heat a cast-iron skillet onto high heat and add avocado oil. Sear scallops on each side for approximately 2-3 minutes. Remove from pan and place in your warm honey soy glaze, gently coat scallops. Transfer to serving plate and garnish with fried basil leaves.
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