Sesame Crusted Pan Seared Scallops

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.