Instructions
- In a small mixing bowl, combine the white onion pieces, garlic, soy sauce, rice vinegar, Splenda, cornstarch, sesame oil, and crushed red pepper; set aside.
- Heat the oil in a non-stick skillet over medium high heat. Pat scallops dry, lightly season with sea salt and black pepper, and cook undisturbed for 2 to 3 minutes, until golden brown. Turn and cook an additional 2 to 3 minutes until browned. Remove to a plate and cover to keep warm. Keep the pan on the burner.
- Whisk the sauce and add to the hot pan. Cook, whisking constantly 30 to 60 seconds, until the sauce boils and thickens; remove from heat. Arrange the scallops on serving plates, and spoon the hot sesame sauce over the scallops; garnish with the reserved green onion pieces.
