Sesame-Crusted, Pan-Seared Scallops with Asian Vinaigrette |
|
 |
Prep Time: 8 Minutes Cook Time: 2 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
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:
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
|
|