Sesame-crusted Scallops and Spinach Salad with Asian Vinaigrette
- 20 large sea scallops (about 1 1/2 pounds)
- 1/4 cup black and/or white sesame seeds
- 2 tablespoons canola oil, divided
- Spinach Salad with Asian Vinaigrette
- Rinse scallops and pat dry. Place sesame seeds in a shallow dish; dip both sides of each scallop into sesame seeds.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half the scallops; cook 2 to 3 minutes on each side, being careful not to overcook. Remove from skillet and keep warm. Repeat procedure with remaining oil and scallops.
- Divide Spinach Salad evenly among 4 serving plates. Top with scallops and serve with remaining Asian Vinaigrette (see recipe below).
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