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ginger garlic green onion cilantro rice wine vinegar sesame oil soy sauce canola oil sake scallops salt sesame seeds Chinese soup spoons
Viewed: 35 - Published at: 6 years agoIngredients
- 1 tablespoon finely grated fresh ginger
- 2 garlic cloves, minced
- 1 green onion, minced
- 2 tablespoons cilantro leaves, minced
- 1 tablespoon rice wine vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon soy sauce
- 2 tablespoons canola oil, divided
- 1 tablespoon sake (only if an open bottle is nearby)
- 12 bite-sized sea scallops
- Salt and pepper
- 1/2 cup sesame seeds
- 12 Chinese soup spoons*
Method
- In a small bowl add ginger, garlic, green onion, cilantro, rice wine vinegar, sesame oil, soy, 1 tablespoon of canola oil, and sake.
- Whisk ingredients together.
- Place 1 teaspoon of vinaigrette in each soup spoon.
- Season scallops with salt and pepper.
- Place sesame seeds on a plate.
- Pat down top and bottom side of each scallop in sesame seeds.
- In a saute pan, over medium-high heat add remaining tablespoon oil.
- When oil is hot, add scallops, placing them sesame-crusted side down.
- Sear for approximately 1 minute, or until sesame seeds brown.
- Turn and sear on other sesame-crusted side for 1 more minute.
- Place 1 scallop in each soup spoon.
- Serve immediately.
- * The same serving format can be achieved with only 4 spoons by replenishing each guests spoon for subsequent servings.
- Recommended beverage: cold sake
