Rather than the classic with vinegar and shallot, try an Asian version of this shellfish dipping sauce.
2/3 cup rice vinegar
1 tablespoon reduced-sodium soy sauce
1 tablespoon minced fresh ginger
1 teaspoon toasted sesame oil
2 scallions, minced
Step 1 Combine vinegar, soy sauce, ginger, sesame oil and scallions in a small bowl.
Cover and refrigerate for up to 2 days.