SESAME SCALLOP SALAD WITH GINGER VINARGERETTE
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 Tbs. canola oil and 1 Tbs. sesame oil in each of 2 skillets over medium/high heat. Add 8 scallops to each skillet and sauté until golden brown and cooked through. Transfer scallops to paper towel to drain. Ginger Vinegarette Blend first 7 ingredients in food processor and add oil slowly and continute to blend Toss greens and red peppers with ginger vinaigrette. Add scallops
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