Sesame-Crusted, Pan-Seared Scallops with Asian Vinaigrette

• 1 tablespoon finely grated fresh ginger
• 2 garlic cloves, minced
• 1 green onion, minced
• 2 tablespoons cilantro leaves, minced
• 1 tablespoon rice wine vinegar
• 1 tablespoon toasted sesame oil
• 1 tablespoon soy sauce
• 2 tablespoons canola oil, divided
• 1 tablespoon sake (only if an open bottle is nearby)
• 12 bite-sized sea scallops
• Salt and pepper
• 1/2 cup sesame seeds
• 12 Chinese soup spoons*

1. In a small bowl add ginger, garlic, green onion, cilantro, rice wine vinegar, sesame oil, soy, 1 tablespoon of canola oil, and sake.
2. Whisk ingredients together.
3. Place 1 teaspoon of vinaigrette in each soup spoon.
4. Season scallops with salt and pepper.
5. Place sesame seeds on a plate.
6. Pat down top and bottom side of each scallop in sesame seeds.
7. In a saute pan, over medium-high heat add remaining tablespoon oil.
8. When oil is hot, add scallops, placing them sesame-crusted side down.
9. Sear for approximately 1 minute, or until sesame seeds brown.
10. Turn and sear on other sesame-crusted side for 1 more minute.
11. Place 1 scallop in each soup spoon.
12. Serve immediately.
13. * The same serving format can be achieved with only 4 spoons by replenishing each guests spoon for subsequent servings.
14. Recommended beverage: cold sake

ginger, garlic, green onion, cilantro, rice wine vinegar, sesame oil, soy sauce, canola oil, sake, scallops, salt, sesame seeds, chinese soup spoons

Taken from www.foodnetwork.com/recipes/sesame-crusted-pan-seared-scallops-with-asian-vinaigrette-recipe.html (may not work)