Soy Ginger Glazed Sea Scallops With Stir Fry Vegetables Recipe

Add the bell peppers and asparagus to the hot pan. Sauté for about 5 minutes, stirring often, until they just begin to soften but still have some bite.

Pour in the reserved teriyaki glaze and bring the mixture to a gentle simmer.

Add the sea scallops to the simmering vegetables and sauce. Cook for about 5 minutes, stirring occasionally, until the scallops turn completely opaque and the sauce starts to thicken slightly around them.

While the scallops cook, whisk the cornstarch with 2 teaspoons of cold water in a small cup until it's completely smooth. Pour this slurry into the pan, stirring it in quickly. Let the mixture come back to a simmer for 1 minute; the sauce will visibly thicken and coat the scallops and vegetables.

Remove from heat, then sprinkle with scallions and sesame seeds before serving.