Sesame-Crusted Scallops with Asian Vinaigrette

Coastal Living
4 servings


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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


Rinse scallops and pat dry; sprinkle with salt and pepper, and dredge in sesame seeds.

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.

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.

Created date

June 2001