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2 green onions, chopped
2 garlic cloves
2 tablespoons oriental sesame oil
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon chopped peeled fresh ginger
1 tablespoon honey
1/4 cup peanut oil
Whisk together all except oil, then gradually whisk in oil until smooth.

3/4 cup all purpose flour
6 tablespoons sesame seeds
16 large sea scallops
2 large eggs, beaten to blend
4 tablespoons peanut oil
2 tablespoons oriental sesame oil

8 oz mixed baby greens

Combine 1/2 cup flour and sesame seeds in small bowl, lightly dust scallops with remaining 1/4 cup flour, dip into beaten eggs, then dredge in sesame seed-flour mixture, shake off excess. Heat peanut oil and sesame oils in a large large skillets over medium-high heat, add scallops and sauté (about 3 minutes per side) until golden brown and cooked through, transfer scallops to paper towels and drain.

Toss greens with enough vinaigrette to coat, mound salad in center of 4 plates. Arrange 4 scallops around each salad and serve. Serves 4.