Sesame-Crusted, Pan-Seared Scallops With Asian Vinaigrette
Serves: 4
Ellsworth Rath
1 January 1970
Based on User reviews:
45
Spice
62
Sweetness
55
Sourness
44
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tbsp
Ginger (finely grated fresh)2 tbsps
Cilantro Leaves (minced)1 tbsp
Rice Wine Vinegar1 tbsp
Toasted Sesame Oil1 tbsp
Soy Sauce2 tbsps
Canola Oil (divided)1
Salt1 cup
Sesame SeedDirections:
1
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
2
Whisk ingredients together
3
Place 1 teaspoon of vinaigrette in each soup spoon
4
Season scallops with salt and pepper
5
Place sesame seeds on a plate
6
Pat down top and bottom side of each scallop in sesame seeds
7
In a saute pan, over medium-high heat add remaining tablespoon oil
8
When oil is hot, add scallops, placing them sesame-crusted side down
9
Sear for approximately 1 minute, or until sesame seeds brown
10
Turn and sear on other sesame-crusted side for 1 more minute
11
Place 1 scallop in each soup spoon
12
Serve immediately
13
* The same serving format can be achieved with only 4 spoons by replenishing each guests spoon for subsequent servings
14
Recommended beverage: cold sake