1) Whisk all teriyaki sauce ingredients together in a small bowl and refrigerate for at least 30 minutes.

2) Heat sesame oil in a large frying pan over medium-high heat.

3) Add vegetables and saute for 5 minutes, until beginning to soften.Stir in teriyaki sauce and allow mixture to come to a simmer.

4) Add scallops. Stir and cook mixture for 5 minutes, stirring occasionally until sauce thickens and scallops have turned an opaque white.In a small cup, mix cornstarch with two teaspoons of cold water until dissolved. Stir into the pan and let mixture come to a simmer for one minute to thicken fully and coat the scallops and vegetables.

5) Serve!