If scallops are very cold (in the refrigerator), allow to stand at room temperature for about 30 minutes to take the chill off while you gather any other ingredients for your dinner. Serve over rice, Asian noodles or quickly cooked, sliced asparagus finished with toasted sesame oil.
If scallops are refrigerated, allow them to stand at room temperature for about 30 minutes. Pat scallops dry with a paper towel. If the small side muscle (abductor) is still attached, pinch it off. It is tough to eat. Season scallops with a little salt and pepper.
Add oil to a non-stick sauté or fry pan over medium to medium-high heat. When pan is hot place scallops in pan flat side down. Don’t crowd them. Leave scallops alone and don’t move them for a few minutes. The edges will start to get brown. You are aiming for a golden crust. Turn scallops over, turn heat down, and using a spoon or pastry brush glaze with the Hoisin. Cover and cook 1 more minute. Do not over cook them. They will be a little translucent looking in the middle, don't worry. Serve immediately.
Notes
Hoisin glazed scallops can be served on brown rice, or try black Chinese “Forbidden” rice., noodles (especially Asian varieties) or zucchini noodles. For a no-grain option, serve simply over vegetables.Asparagus is a nice compliment to the seared scallops. Steam spears or roast in a hot oven for just a few minutes. Stir-frying is another good option. Finish asparagus with a few drops of nutty sesame oil and for flair add a sprinkle of toasted sesame seeds.