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Sesame-Scallop Salad With Ginger Vinaigrette


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  • 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)


Servings 4


Step 1

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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