Name: Sesame-Crusted, Pan-Seared Scallops with Asian Vinaigrette
Prep time: P0Y0M0DT0H8M0.000S
Cook time: P0Y0M0DT0H2M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 4 servings
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

Directions

Special equipment:

12 Chinese soup spoons*

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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Sesame-Crusted, Pan-Seared Scallops with Asian Vinaigrette

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