SESAME-SCALLOP SALAD WITH GINGER VINAIGRETTE

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Sesame-Scallop Salad with Ginger Vinaigrette image

Categories     Salad     Ginger     Leafy Green     Shellfish     Sauté     Dinner     Lunch     Scallop     Bell Pepper     Lettuce     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 9

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

Steps:

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

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