Pan Seared Asian Scallops with Zucchini Noodles

For the marinade

• 1/4 cup reduced-sodium soy sauce
• 2 Tbsp rice vinegar
• 1 Tbsp honey
• 2 garlic cloves, minced
• 1 Tbsp sesame oil
• 1/4 tsp red pepper flakes
• 1 tsp cornstarch

For the scallops and noodles

• 1 1/2 lb scallops
• Salt and freshly ground black pepper
• 2 Tbsp canola oil
• 2 large zucchinis, spiralized into noodles
• 2 Tbsp chopped fresh cilantro
• Toasted sesame seeds (optional, for garnish)

1. In a medium bowl, whisk together the soy sauce, rice vinegar, honey, garlic, sesame oil, red pepper flakes, and cornstarch.
2. Add the scallops to the bowl and toss to coat. Let marinate for about 10 minutes. Remove the scallops from the marinade and set aside, reserving the marinade.
3. Using a spiralizer, cut the zucchini into spaghetti-like noodles. Pat dry with paper towels to remove excess moisture.
4. Heat canola oil in a heavy skillet or cast-iron pan over medium-high heat. Season scallops lightly with salt and pepper.
   
   Sear for 3–4 minutes on the first side until golden brown, then flip and cook about 2 minutes more.
   Add half of the reserved marinade to the pan and toss gently to coat the scallops. Remove scallops to a plate and keep warm.
5. Add the zucchini noodles to the same pan and cook briefly, tossing until the sauce lightly coats the noodles.
6. Divide the zucchini noodles among plates and top with the scallops. Garnish with chopped cilantro and toasted sesame seeds if desired.

Optional: Toasting Sesame Seeds

Place sesame seeds in a dry skillet over medium heat and toast, stirring frequently, until lightly golden and fragrant. Watch closely to prevent burning.