Ingredients (serves 4):
6-8 Large fresh scallops
3 tablespoons Sesame seeds
2 tablespoons Cornstarch
Salt and Pepper
2 tablespoons Avocado Oil or any high heat oil for searing
2 tablespoons Soy Sauce
4 tablespoons Honey
1 tablespoons Rice Vinegar
1 tablespoons Kecap Manis
2 tablespoons 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 frying pan add enough avocado oil (or oil of your choice with high heat point) to 6 mm depth of the frying pan. 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, 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 and pepper. Add sesame seeds to a plate and press scallops onto sesame seeds, each side, to coat. On another plate, dip top and bottom side in cornstarch. I do this because the cornstarch will absorb any extra moisture in the scallop and keep the sesame seeds from falling off the scallop as they cook.
Heat a frying pan onto high heat and add avocado oil. Sear scallops 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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