Step 1: Prepare the Scallops

Before anything else, ensure your scallops are dry. Use a paper towel to pat them down thoroughly—this step is crucial for achieving a perfect sear. If the scallops have any tough side muscles (the small, rectangular piece on the side), simply peel them off.

In a shallow dish, mix the sesame seeds, flour, salt, and black pepper. Lightly coat each scallop in this mixture, pressing gently so the sesame seeds stick to the surface. Set aside while you prepare the glaze.

Step 2: Make the Honey Soy Glaze

In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Set this aside—you’ll use it to glaze the scallops once they’re cooked.

Step 3: Fry the Basil Leaves

Heat ¼ cup of vegetable oil in a small pan over medium heat. Once hot, carefully drop in the basil leaves, one at a time. They will sizzle immediately—let them crisp up for 10-15 seconds, then remove with a slotted spoon and place on a paper towel to drain. The leaves will become crispy as they cool.

Step 4: Sear the Scallops

Heat 1 tablespoon of sesame oil and 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, carefully add the scallops, making sure not to overcrowd the pan. Sear for 2-3 minutes on one side, then gently flip and cook for another 1-2 minutes until golden brown and slightly firm to the touch.

Step 5: Glaze the Scallops

Once the scallops are cooked, turn the heat to low and drizzle the honey soy glaze over them. Let it bubble for about 30 seconds, spooning the glaze over the scallops so they are fully coated. Remove from heat immediately to prevent overcooking.

Step 6: Assemble and Serve

Arrange the glazed scallops on a serving plate, placing crispy fried basil leaves on top. Garnish with chopped green onions, red pepper flakes, and extra sesame seeds for an added touch of flavor and presentation.