Make this delicious salad even more substantial by selecting a seasonal vegetable to add to the scallops’ bed of greens: maybe blanched snow peas or asparagus, or raw cucumbers, or red pepper. And of course fresh, local scallops are the only real choice.
- 1 small clove garlic
- 1 1/2 teaspoons honey
- 1/2 teaspoon spicy mustard
- 1/4 cup rice vinegar
- juice of one small orange (about 1/4 cup)
- 1/2 teaspoon sesame oil
- 1/2 teaspoon tamari
- 1/4 teaspoon salt
- 1/2 cup canola oil
- 20 sea scallops, (small crescent-shaped muscle trimmed away)
- 3/4 cup sesame seeds
- canola oil, for searing
- salad greens, for serving
In a food processor, combine garlic, honey, mustard, rice vinegar, orange juice, sesame oil, tamari, and salt until blended. With the motor running, stream in oil and continue blending until dressing is emulsified. Taste for seasoning and set aside.
Spread sesame seeds out on a plate. Roll scallops in sesame seeds, coating on all sides.
Heat large sauté pan over medium-high heat, and add enough oil to coat bottom of pan. Place scallops in pan and cook, turning once, until a nice crust forms on both sides, about 3-4 minutes. Cook in batches if necessary so as to not overcrowd pan. Be careful not to overcook.
Place salad greens in serving bowls and top with scallops. Drizzle with enough dressing to coat and serve.