Sesame-Crusted, Pan-Seared Scallops with Asian Vinaigrette

Total Time:
10 min
Prep:
8 min
Cook:
2 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 tablespoon finely grated fresh ginger
  • 2 garlic cloves, minced
  • 1 green onion, minced
  • 2 tablespoons cilantro leaves, minced
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon soy sauce
  • 2 tablespoons canola oil, divided
  • 1 tablespoon sake (only if an open bottle is nearby)
  • 12 bite-sized sea scallops
  • Salt and pepper
  • 1/2 cup sesame seeds
  • 12 Chinese soup spoons*
Directions

In a small bowl add ginger, garlic, green onion, cilantro, rice wine vinegar, sesame oil, soy, 1 tablespoon of canola oil, and sake. Whisk ingredients together.

Place 1 teaspoon of vinaigrette in each soup spoon.

Season scallops with salt and pepper.

Place sesame seeds on a plate. Pat down top and bottom side of each scallop in sesame seeds.

In a saute pan, over medium-high heat add remaining tablespoon oil. When oil is hot, add scallops, placing them sesame-crusted side down. Sear for approximately 1 minute, or until sesame seeds brown. Turn and sear on other sesame-crusted side for 1 more minute. Place 1 scallop in each soup spoon. Serve immediately.

* The same serving format can be achieved with only 4 spoons by replenishing each guests spoon for subsequent servings.

Recommended beverage: cold sake


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