INGREDIENTS
1/4 cup
reduced sodium soy sauce
2 tbsp
rice vinegar
1 tbsp
honey
2
garlic cloves
1 tbsp
sesame oil
1/4 tsp
pepper flakes
1 tsp
cornstarch
1 1/2 lb
sea scallops
1 serving
salt and pepper
2 tbsp
canola oil
2 larges
zucchinis
2 tbsp
cilantro
1 serving
sesame seeds