Sesame-Scallop Salad with Ginger Vinaigrette

1. 1

   Combine 1/2 cup flour and sesame seeds in small bowl.

2. 2

   Lightly dust scallops with remaining 1/4 cup flour.

3. 3

   Dip each scallop into beaten eggs, then dredge in sesame seed-flour mixture; shake off excess.

4. 4

   Heat 2 tablespoons canola oil and 1 tablespoon sesame oil in each of 2 heavy large skillets over medium-high heat.

5. 5

   Add 8 scallops to each skillet and saute until golden brown and cooked through, about 3 minutes per side.

6. 6

   Transfer scallops to paper towels and drain.

7. 7

   Toss greens and red peppers with enough Ginger Vinaigrette to coat.

8. 8

   Mound salad in center of 4 plates.

9. 9

   Arrange 4 scallops around each salad and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.