INGREDIENTS
16
large sea scallops (about 1 3/4 pounds)
1
sliced green onion (white and green sections reserved separately)
2
garlic cloves, minced (about 1 teaspoon)
2 tbsp
low-sodium soy sauce
1 tbsp
rice vinegar
3 tsp
sugar
1/2 tsp
cornstarch
1 tbsp
sesame oil
1/8 tsp
crushed red pepper
1 tsp
canola oil
1/8 tsp
black pepper