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
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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


Special equipment:
12 Chinese soup spoons*
  1. 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. 
  2. Place 1 teaspoon of vinaigrette in each soup spoon. 
  3. Season scallops with salt and pepper. 
  4. Place sesame seeds on a plate. Pat down top and bottom side of each scallop in sesame seeds. 
  5. 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. 
  6. * The same serving format can be achieved with only 4 spoons by replenishing each guests spoon for subsequent servings. 
  7. Recommended beverage: cold sake
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