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1
Sesame-Lime Vinaigrette.
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2
Place the shallots and lime juice in a small bowl and slowly whisk in the oils: sesame oil, extra virgin olive oil, and then canola oil.
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3
Season to taste with a few grinds of sea salt and black pepper.
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4
Double the recipe when you want an ample amount of vinaigrette.
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5
Stir-Fried Vegetables.
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6
Heat a large saute pan or wok so it is hot enough for stir frying, add the oil, let heat, then all the garlic and ginger and saute for 30 seconds.
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7
You do not want the garlic to brown.
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8
Add the julienned vegetables: yellow and red bell peppers, leeks, and carrots.
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9
Stir-fry for 2 to 3 minutes until tender.
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10
Grind some sea salt and black pepper over the vegetables and remove from the saute pan to a bowl.
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11
Sauteed Scallops.
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12
Season the scallops with a few grinds of sea salt and black pepper.
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13
Add 1 tablespoon of oil to saute pan, let heat, and then add the scallops, making sure there is space between them.
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14
Sear them for 2 to 3 minutes, or until done to your liking.
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15
Now place some of the stir-fried vegetables in the center of each four plates.
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16
Place six scallops on top of the vegetables and spoon the lime-sesame vinaigrette over the scallops and around the plate.
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17
Garnish with the chives.
