1/4 cup soy sauce
1 tbsp rice wine vinegar
Thinly sliced ginger (like potato sticks)
1 clove minced garlic
1/4 tsp butter
Pat scallops dry with a paper towel. Heat the pan till it's pretty hot (use a non-stick pan or cast-iron skillet if possible). Use a tbsp of canola oil (not olive oil or it will smoke and burn). Add yor scallops and don't touch them for 90-120 seconds. Also don't crowd the pan or they won't sear. Give em space to breathe. When they turn opaque it means they're getting pretty close to done. You don't want to cook them all the way since we'll be tossing the glaze over them in the pan later on.
Take them off onto a warm resting plate. I keep mine by the stove so it stays warm. Add your butter, garlic, ginger, and sautee it on medium to low heat. Add the soy sauce and rice wine vinegar. Put the scallops back in the pan and baste them with a spoon (tossing the soy glaze over the scallops). Remove scallops from the pan and plate them with your garnishes (scallion/crispy ginger).
Garnish & Plating Tips:
1. Cut a stalk of green onion at a 3/4 angle to get oval, diamond like sprigs to top your scallops.
2. Cook some of the ginger in olive oil in a separate pan to get crispy ginger sticks as a topping.
3. Spoon the soy glaze carefully over the scallop, don't be afraid of a little spill.