Pat scallops dry with paper towels. Cut a cross-hatch pattern 1/4-inch deep on top of each scallop. Brush scallops on both sides with soy sauce. In non-stick pan, heat oil. Place scallops in pan, cut side down. Sear 2 minutes, turn and sear 2 minutes more. Spoon 4 tablespoons Roasted Green Chile-Soy Sauce onto each of 4 plates. Arrange 3 scallops on top of sauce, cut side up. Garnish with orange zest.
Recipe by Stefanie Poulin, Kikkoman/Johnson & Wales Imaginational Recipe Challenge Alumni Finalist