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PRO TIP: The key to getting that perfect golden-brown crust is making sure the scallops are completely dry before cooking. To do this, line a plate or rimmed baking sheet with paper towels, place scallops on top and cover with more paper towels, then press gently to blot liquid. Let scallops sit at room temperature for about 10 minutes to allow the paper towels to absorb any extra moisture.
To make sauce, place the rice wine vinegar, sugar, fish sauce, sherry, garlic, chili flakes and Sriracha in a sauce pan or pot and bring to a rolling boil. Reduce heat to medium and reduce by half. Lower heat to simmer and add the cornstarch-water mixture. Remove from heat and let cool. Once sauce is cool, pour into a bowl and mix in mayo, lime zest and juice.