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Sesame-Crusted Scallops with Asian Vinaigrette

Yield 4 servings


  • 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
  • Asian Vinaigrette

How to Make It

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

  2. 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.

  3. 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.