Recipe courtesy of Bob Blumer
Episode: Single Servings
Save Recipe Print
10 min
8 min
2 min
4 servings



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

Get the Recipe

Rainbow Bundt Cake

No painstaking decorating is required for this whimsical dessert.


Pan-Seared Rib-Eye

Recipe courtesy of Alton Brown

Pan-Seared Salmon with Kale and Apple Salad

Recipe courtesy of Food Network Kitchen

Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime

Recipe courtesy of Tyler Florence

Seared Scallops

Recipe courtesy of Alton Brown

Pan Seared T-Bone Steak

Recipe courtesy of Food Network Kitchen

Scallops Provencal

Recipe courtesy of Ina Garten

Grilled Scallops

Recipe courtesy of Lan Chirico

Shrimp and Scallop Scampi with Linguine

Recipe courtesy of Food Network Kitchen

Bacon Wrapped Scallops with Spicy Mayo

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword

          Latest Stories