Scallops with Stir-Fried Vegetables

1. 1

   Sesame-Lime Vinaigrette.

2. 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.

3. 3

   Season to taste with a few grinds of sea salt and black pepper.

4. 4

   Double the recipe when you want an ample amount of vinaigrette.

5. 5

   Stir-Fried Vegetables.

6. 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.

7. 7

   You do not want the garlic to brown.

8. 8

   Add the julienned vegetables: yellow and red bell peppers, leeks, and carrots.

9. 9

   Stir-fry for 2 to 3 minutes until tender.

10. 10

    Grind some sea salt and black pepper over the vegetables and remove from the saute pan to a bowl.

11. 11

    Sauteed Scallops.

12. 12

    Season the scallops with a few grinds of sea salt and black pepper.

13. 13

    Add 1 tablespoon of oil to saute pan, let heat, and then add the scallops, making sure there is space between them.

14. 14

    Sear them for 2 to 3 minutes, or until done to your liking.

15. 15

    Now place some of the stir-fried vegetables in the center of each four plates.

16. 16

    Place six scallops on top of the vegetables and spoon the lime-sesame vinaigrette over the scallops and around the plate.

17. 17

    Garnish with the chives.

* Per serving · 4 servings · Values may vary.