3/4 Pound Of Sea Scallops Washed And Patted Dry
Two Tablespoons Of Canola Oil
Two Tablespoons Of Chinese Five Spice
A Teaspoon Of Sea Salt
A Teaspoon Of Red Cayenne Pepper
A Teaspoon Of Brown Sugar
Three Tablespoons Of Soy Sauce
1/2 Teaspoon Of Finely Diced Fresh Ginger
1/2 Teaspoon Of Finely Diced Fresh Garlic
A Teaspoon Of Sriracha Chili Sauce
A Teaspoon Of Honey
1/2 Teaspoon Of Rice Wine Vinegar
Two Teaspoons Of Sesame Oil
A Teaspoon Of Finely Chopped Scallions
Combine the soy sauce, the ginger, the garlic, the Sriracha sauce, the honey, the rice wine vinegar, the sesame oil, and the scallions in a mixing bowl. Whisk until all of the ingredients are well incorporated. Set the sauce aside.
Combine the Chinese five spice, the brown sugar, the red cayenne pepper, and the sea salt in a mixing bowl. Mix well. Place the spice mixture on a plate. Dip the scallops into the spice mixture to coat one side of each scallop liberally with the spice rub. Refrigerate the scallops for at least one hour before cooking.
Heat a non-stick 12-14 inch skillet on medium high heat for five minutes. Add the canola oil making sure to coat the pan evenly with the oil. Place the scallops into the hot pan spice side down. Cook on the heat without touching for 4-5 minutes until the spice mixture turns brown and forms a crust on the scallops. Turn the scallops over. Cook for an additional minute. Turn off the heat.
Serve the scallops with the dipping sauce on the side.