Step 1: Prepare the Glaze

1. Combine Glaze Ingredients: In a small saucepan, whisk together the soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil.
2. Simmer and Reduce: Place the saucepan over medium heat and bring the mixture to a simmer. Allow it to cook for 3-5 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon. Remove from heat and set aside. This glaze will provide a rich, sticky coating for the scallops.

Step 2: Fry the Basil Leaves

1. Heat Oil for Frying: In a small skillet, heat 1 tablespoon of vegetable oil over medium heat until shimmering.
2. Fry Basil Leaves: Carefully add the basil leaves to the hot oil. Fry for about 5-10 seconds, or until the leaves become crisp but still maintain their green color. Be cautious, as the oil may splatter due to the moisture in the basil leaves.
3. Drain and Set Aside: Remove the basil leaves from the oil and place them on a paper towel-lined plate to drain any excess oil. Set aside for garnish.

Step 3: Sear the Scallops

1. Pat Scallops Dry: Use paper towels to pat the scallops dry thoroughly. This step is essential to achieve a good sear, as excess moisture will prevent the scallops from browning.
2. Season Scallops: Season the scallops on both sides with a pinch of salt and black pepper.
3. Heat Oil in Pan: In a large skillet, heat the sesame oil and vegetable oil over medium-high heat. Wait until the oil is shimmering hot.
4. Add Scallops to Pan: Place the scallops in the pan in a single layer, leaving space between each one. Sear the scallops for about 2-3 minutes per side, or until a golden crust forms. Do not move the scallops while they’re searing to ensure a beautiful crust.
5. Remove from Heat: Once seared on both