Sesame-Scallop Salad With Ginger Vinaigrette

Sesame-Scallop Salad With Ginger Vinaigrette
Sesame-Scallop Salad With Ginger Vinaigrette

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 3/4

    cup all-purpose flour

  • 6

    tablespoons sesame seeds

  • 16

    large sea scallops

  • 2

    large eggs beaten to blend

  • 4

    tablespoons canola oil

  • 2

    tablespoons oriental sesame oil

  • 1 1/2

    packages mixed baby greens - (5 oz ea)

  • 2

    red bell peppers cut matchstick-size

  • Ginger Vinaigrette (see recipe)

Directions

Combine 1/2 cup flour and sesame seeds in small bowl. Lightly dust scallops with remaining 1/4 cup flour. Dip each scallop into beaten eggs, then dredge in sesame seed-flour mixture; shake off excess. Heat 2 tablespoons canola oil and 1 tablespoon sesame oil in each of 2 heavy large skillets over medium-high heat. Add 8 scallops to each skillet and sauté until golden brown and cooked through, about 3 minutes per side. Transfer scallops to paper towels and drain. Toss greens and red peppers with enough Ginger Vinaigrette to coat. Mound salad in center of 4 plates. Arrange 4 scallops around each salad and serve. This recipe yields 4 servings.

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