SESAME SEARED SCALLOPS

3 tbsp soy sauce
1 tbsp rice-wine vinegar
1 tbsp fresh grated ginger
1/4 cup water
1 lb sea scallops
3 tbsp sesame seeds
3 tbsp vegetable oil, divided use
2 red and yellow bell peppers, cut into strips
1 cup snow peas, trimmed

Combine soy sauce, vinegar, ginger, and 1/4 cup water in a small bowl. Place scallops in medium bowl with half the soy sauce mixture; let stand 15 minutes.

Meanwhile, heat a large nonstick skillet over medium-high heat. Toast sesame seeds 1 minute. Transfer to a plate.

Heat 1 teaspoon oil in same skillet. Add vegetables; cook 2 minute.

Stir in remaining soy sauce mixture and cook until vegetables are tender, 3 minutes. Transfer to a plate; cover and keep warm.

Wipe out skillet. Heat remaining 2 teaspoons oil over high heat. Add scallops; cook 4 minutes, turning halfway through, until golden.

Divide vegetables between 4 plates; top with scallops and sprinkle with sesame seeds.

Makes 4 servings
Source: Magazine Clipping