Scallop Salad With Carrot-Ginger Dressings

• 1 cup chopped carrot
• ! tablespoon grated fresh ginger
• 4 scallions, sliced, white and green parts kept separate
• 3 tablespoons seasoned rice vinegar
• 1 tablespoon low-sodium soy sauce
• 2 to 4 teaspoons chili-garlic sauce (or your favorite hot sauce)
• 2 teaspoons toasted sesame oil
• 1/4 cup, plus 1 tablespoon vegetable oil, divided
• 1/4 cup water
• 1 pound sea scallops, tough muscle discarded and scallops patted dry
• Kosher salt and ground black pepper
• 1/2 cup all purpose flour
• 6 cups arugula
• 2 cups chopped cucumber
• 1 mango (or 2 peaches or nectarines), peeled, pitted and chopped
• 1/2 cup toasted peanuts

1. In a blender, combine the carrot, ginger, white parts of the scallions, rice vinegar, soy sauce, chili-garlic sauce, sesame oil, 1/4 cup of the vegetable oil and the water. Puree until smooth. Set aside.
2. In a large nonstick skillet over medium-high, heat the remaining tablespoon vegetable oil. Season the scallops with salt and pepper, dip in flour coating both sides and shaking of the excess. Add them to the pan. Reduce the heat to medium and cook the scallops until cooked through, 2-4 minutes per side.
3. Divide the arugula, cucumbers and mango among four salad bowls. Top the salads with scallops, scallion greens and peanuts. Drizzle with salad dressing. Serve immediately.

carrot, ginger, scallions, rice vinegar, soy sauce, chiligarlic sauce, sesame oil, vegetable oil, water, kosher salt, flour, arugula, cucumber, mango, peanuts

Taken from www.epicurious.com/recipes/member/views/scallop-salad-with-carrot-ginger-dressings-52464391 (may not work)