It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Sesame Crusted Pan Seared Scallops
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- #84374
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 tablespoon finely grated fresh ginger
2 cloves garlic, 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
12 bite-sized sea scallops
salt and pepper
1/2 cup sesame seeds
12 Chinese soup spoons
directions
In a small bowl add ginger, garlic, green onion, cilantro, rice wine vinegar, sesame oil, soy, 1 tablespoon of canola oil, and sake. Whisk ingredients together.
Place 1 teaspoon of vinaigrette in each soup spoon.
Season scallops with salt and pepper. Place sesame seeds on a plate. Pat down top and bottom side of each scallop in sesame seeds.
In a saute pan, over medium-high heat add remaining tablespoon oil. When oil is hot, add scallops, placing them sesame-crusted side down. Sear for approximately 1 minute, or until sesame seeds brown. Turn and sear on other sesame-crusted side for 1 more minute.
Place 1 scallop in each soup spoon. Serve immediately.
added by
SALLYJANE
nutrition data
Nutritional data has not been calculated yet.
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