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.Advertisement
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.