Sesame-Scallop Salad with Ginger Vinaigrette

• 3/4 cup all purpose flour
• 6 tablespoons sesame seeds
• 16 large sea scallops
• 2 large eggs, beaten to blend
• 4 tablespoons canola oil
• 2 tablespoons sesame oil
• 1 1/2 5-ounce packages mixed baby greens
• 2 red bell peppers, cut into matchstick-size strips
• Ginger Vinaigrette

1. Combine 1/2 cup flour and sesame seeds in small bowl.
2. Lightly dust scallops with remaining 1/4 cup flour.
3. Dip each scallop into beaten eggs, then dredge in sesame seed-flour mixture; shake off excess.
4. Heat 2 tablespoons canola oil and 1 tablespoon sesame oil in each of 2 heavy large skillets over medium-high heat.
5. Add 8 scallops to each skillet and saute until golden brown and cooked through, about 3 minutes per side.
6. Transfer scallops to paper towels and drain.
7. Toss greens and red peppers with enough Ginger Vinaigrette to coat.
8. Mound salad in center of 4 plates.
9. Arrange 4 scallops around each salad and serve.

flour, sesame seeds, scallops, eggs, canola oil, sesame oil, red bell peppers, ginger vinaigrette

Taken from www.epicurious.com/recipes/food/views/sesame-scallop-salad-with-ginger-vinaigrette-100666 (may not work)