Recipe courtesy of Bob Blumer
Sesame-Crusted, Pan-Seared Scallops with Asian Vinaigrette
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- Level: Easy
- Total: 10 min
- Prep: 8 min
- Cook: 2 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 260
- Total Fat
- 20 g
- Saturated Fat
- 2 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 2 g
- Sugar
- 0 g
- Protein
- 13 g
- Cholesterol
- 18 mg
- Sodium
- 517 mg
- Level: Easy
- Total: 10 min
- Prep: 8 min
- Cook: 2 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 260
- Total Fat
- 20 g
- Saturated Fat
- 2 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 2 g
- Sugar
- 0 g
- Protein
- 13 g
- Cholesterol
- 18 mg
- Sodium
- 517 mg
Ingredients
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
