Sesame-Crusted Scallops With Asian Vinaigrette

• 1 1/4 pounds sea scallops
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/3 cup sesame seeds
• 2 tablespoons peanut oil, divided
• 1 medium-size red bell pepper, cut into thin strips
• Leaf lettuce
• 3 green onions, sliced
• Garnish: whole green onions

1. Rinse scallops and pat dry; sprinkle with salt and pepper, and dredge in sesame seeds.
2. Heat 1 tablespoon oil in a large skillet over medium-high heat; add half of scallops, and cook 3 minutes on each side or until done. Repeat procedure with remaining scallops and oil.
3. Arrange red pepper strips and scallops over lettuce. Sprinkle with sliced green onions; cross two whole green onions over each salad, if desired. Serve with Asian Vinaigrette.

salt, freshly ground pepper, sesame seeds, peanut oil, red bell pepper, lettuce, green onions, whole green onions

Taken from www.myrecipes.com/recipe/sesame-crusted-scallops-with-asian-vinaigrette (may not work)