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1. Peel garlic and ginger. Place in the bowl fitted with the ultrablade knife. Mix at speed 12 for 30 seconds.
2. Replace the ultrablade knife with the mixer. Scrape down the sides of the bowl. Add sesame oil and vegetable oil. Launch the P1 simmer program at 270°F for 5 minutes. Scrape down the sides of the bowl. Add vinegar, soy sauce and honey. Mix at speed 4 or 20 seconds.
3. Remove ribs and seeds from the chile. Cut into thin strips. Place the chile and scallops into a medium nonreactive bowl. Pour the marinade over the top and marinate for 5 minutes. Return mixture to Prep&Cook bowl. Launch at speed 4 at 200°F for 5 minutes. With a slotted spoon, remove the scallops and chiles, leaving the marinade in the Prep&Cook bowl.
4. Combine cornstarch and 1 Tbsp. cold water. Stir into the marinade and mix at speed 3 at 210°F for 1 minute. Pour over the scallops. Slice green onions on the diagonal and sprinkle over scallops.