Sesame-Crusted, Pan-Seared Scallops with Asian Vinaigrette Recipe

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.

No additional tips available.

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

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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.

Sesame-Crusted, Pan-Seared Scallops with Asian Vinaigrette

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