Sesame-Crusted, Pan-Seared Scallops with Asian Vina

Name: Sesame-Crusted, Pan-Seared Scallops with Asian Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon finely grated fresh ginger; 2 garlic cloves, minced; 1 green onion, minced; 2 tablespoons cilantro leaves, minced; 1 tablespoon rice wine vinegar; 1 tablespoon toasted sesame oil; 1 tablespoon soy sauce; 2 tablespoons canola oil, divided; 1 tablespoon sake (only if an open bottle is nearby); 12 bite-sized sea scallops; Salt and pepper; 1/2 cup sesame seeds; 12 Chinese soup spoons*

Servings: persons

1 tablespoon finely grated fresh ginger
2 garlic cloves, minced
1 green onion, minced
2 tablespoons cilantro leaves, minced
1 tablespoon rice wine vinegar
1 tablespoon toasted sesame oil
1 tablespoon soy sauce
2 tablespoons canola oil, divided
1 tablespoon sake (only if an open bottle is nearby)
12 bite-sized sea scallops
Salt and pepper
1/2 cup sesame seeds
12 Chinese soup spoons*

1
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

363

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon finely grated fresh ginger, 2 garlic cloves, minced, 1 green onion, minced, 2 tablespoons cilantro leaves, minced, and more.

Yes, Sesame-Crusted, Pan-Seared Scallops with Asian Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sesame-Crusted, Pan-Seared Scallops with Asian Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions