Place soy sauce into a small sauce pan. Bring to a simmer over medium heat. Cook 6-8 minutes or until it becomes a paste. Remove from heat.
Meanwhile, melt butter in a small saucepan. Combine yolks and water into a blender. Turn blender on HIGH (see Chef’s Tip). Slowly add butter while blender is running. Transfer sauce to a small mixing bowl. Whisk in soy paste and ginger. For a lighter sauce, add less paste. For a darker, more seasoned sauce, add more paste.
Prepare Korean BBQ Quinoa according to package directions. Keep warm. Season scallops with salt and pepper. Heat oil in a large sauté pan over high heat until very hot. Add scallops; cook 2 minutes per side until golden brown or until desired temperature.
Divide quinoa onto four plates. Top each with three scallops and drizzle with sauce.
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