You can make these tasty scallops in a flash, leaving you plenty of time to hang out with your guests.
Pair with: Brut sparkling wine, Riesling, or Pinot Noir
1 tablespoon vegetable oil
1 tablespoon toasted sesame oil
1 pound large dry-packed scallops, side ligament removed*
1 tablespoon reduced-sodium soy sauce
2 tablespoons sliced green onions
1 tablespoon toasted sesame seeds
Heat oils in a large (not nonstick) frying pan over high heat. Add scallops and cook, turning once, until starting to brown, 4 to 6 minutes. Set each scallop on a spoon and drizzle with 1/4 tsp. soy sauce; then sprinkle with some green onion and sesame seeds. Top with a cilantro leaf.
*Wet-packed scallops are preserved with chemicals, ooze liquid, and don't cook well. Dry-packed less