• In a large bowl, whisk together soy sauce, vinegar, honey, ginger and sesame oil. Add scallops and toss to coat. Cover and refrigerate for 30 minutes.

  • Heat a large nonstick skillet over medium-high heat. Add scallops, reserving marinade; cook scallops 3 minutes per side. Remove and place on a plate.

  • Pour reserved marinade into same skillet and boil 1 minute. Return scallops to skillet and heat through, coating with sauce.

  • Equally divide pasta among four plates and drizzle each with sauce from skillet. Place about 6 scallops over each serving and garnish with scallions and sesame seeds. Serve with Garlic String Beans.

Garlic String Beans

Bring a large pot of lightly salted water to boiling. Add 1 pound trimmed green beans and cook 4 minutes until crisp-tender; drain. In same pot, heat 1 tbsp olive oil over medium-high heat. Add 3 cloves sliced garlic and cook 1 minute; stir in beans and toss to coat with oil. Cook 1 minute and season with 1/8 tsp each salt and black pepper.

Nutrition Facts

495 calories; 9 g total fat; 56 mg cholesterol; 731 mg sodium. 63 g carbohydrates; 38 g protein;