Sesame Scallops with Honey Soy Glaze

6-8 scallops
3 tbsp sesame seeds
2 tbsp cornflour
SIDS SALT & PEPPER to taste
2 tbsp rice bran oil
2 tbsp soy sauce
4 tbsp raw bush honey
1 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
1 tbsp kecap manis
2 tbsp butter
8-10 fresh basil leaves
rice bran oil for frying

Fried Basil Leaves
In a cast iron frypan, add enough oil to 8 mm depth of the pan. On high heat, fry basil leaves for approximately 10 seconds, just enough to get them crisp and glassy looking. Remove with slotted spoon and place on paper towel.
Sauce for Scallops
In a saucepan on medium high heat on stove top, add honey, soy sauce, SIDS LOW SUGAR RASPBERRY VINEGAR and kecap manis. Stir together and bring to a simmer. Remove from heat and add the butter, 1 tbsp at a time, and whisk. Keep warm. (on low heat but do not allow to bubble again or butter will split)
Pat dry scallops. Season with SIDS SALT & PEPPER. Add sesame seeds to a plate and press scallops onto sesame seeds, each side, to coat. On another plate, dip top and bottom side in cornflour. Do this because the cornflour will absorb any extra moisture in the scallop and keep the sesame seeds from falling off the scallop as they cook.
Heat a cast iron frypan onto high heat and add oil. Sear scallops each side for approximately 2-3 minutes. Remove from pan and place in the warm honey soy glaze to gently coat scallops. Transfer to serving plate and garnish with fried basil leaves.