SESAME-CRUSTED, PAN-SEARED SCALLOPS WITH ASIAN VINAIGRETTE
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- 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
BULGUR WHEAT AND KALE SALAD
Steps:
- For the bulgur: In medium saucepot over medium-high heat, bring the chicken stock to a boil. Add the bulgur, cover and reduce the heat to medium-low. Simmer the bulgur until tender, about 15 minutes. Let stand 5 minutes, and then fluff with fork.
- For the cider vinaigrette: Combine the vinegar, shallots and agave nectar in small glass jar with a tightly fitted lid. Shake to combine. Add the oil and shake vigorously to emulse. Season with salt and pepper. Set aside until ready for use.
- For the salad: In a large mixing bowl, gently combine the bulgur, almonds, apricots, kale and red onions. Add the vinaigrette and mix until thoroughly dressed. Season with salt and pepper. Serve garnished with the chives.
Nutrition Facts : Calories 369 calorie, Fat 20 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 166 milligrams, Carbohydrate 41 grams, Fiber 10 grams, Protein 11 grams, Sugar 8 grams
TRIPLE SESAME SALAD WITH SCALLOPS
The perfect whole-meal salad features as much flavor, texture, and bulk as any other well-prepared meal, and the fact that the base is a pile of greens makes me feel like I'm getting away with something. This one takes about ten minutes longer than a plain green salad and by changing the topping can be made in different ways every time, always with a minimum of effort. Use a blender for the dressing; it makes quick work of dispersing the sesame paste or peanut butter throughout the liquid ingredients-something that can be a real hassle with a fork or a whisk-creating a perfect emulsion. And because the blender purees the garlic and ginger, there's no need to mince them; just peel, chop roughly, and drop them into the blender with the other ingredients. My first choice for topping this salad is grilled scallops-they're almost ludicrously fast and easy, and their texture and flavor complement both greens and dressing-though shrimp, steak, or chicken thighs all could be substituted.
Yield makes 4 servings
Number Of Ingredients 13
Steps:
- Start a grill. Combine the soy sauce, vinegar, tahini, sesame oil, hot pepper, honey, garlic, and ginger in a blender and whiz until smooth. When the grill is hot, sprinkle the scallops with salt and grill them for about 2 minutes per side; they should remain tender and undercooked in the middle.
- Combine the greens and basil if you're using it and divide among 4 plates. When the scallops are done, top the greens with them, then drizzle with the dressing; sprinkle with the sesame seeds and serve.
SPICY SEARED SCALLOP SALAD
Steps:
- Rinse sea scallops and pat dry with a towel. In a small bowl, mix together the cayenne, black pepper and garlic salt. Gently roll the scallops in the spices. Heat a non stick skillet over medium high heat until very hot. Pour in the oil and heat until it just begins to smoke. Carefully place each scallop in the pan with scallops flat side down. Cook for 2 minutes per side flipping them once.
- In a small bowl whisk together the vinegar, mayonnaise, mustard, cayenne, salt and pepper and garlic. Slowly whisk in the olive oil in a stream. Combine the mixed greens and bell peppers in a large bowl. When the scallops are done, toss the dressing with the greens. Serve the scallops on top of the dressed greens
CROSS CULTURAL BULGUR WHEAT
Steps:
- Set bulgur wheat in a bowl and cover with water; let stand for 20 minutes. Meanwhile in a mixing bowl combine sesame and vegetable oils with ginger, garlic, lemon zest and juice and season well to taste with salt and crushed red pepper. Drain the bulgur and squeeze out as much water as you can with your hands. Combine bulgur with dressing, mint, cilantro and scallions. Fold in the jicama and adjust seasoning; serve over watercress and Boston lettuce.
SESAME-SCALLOP SALAD WITH GINGER VINAIGRETTE
Categories Salad Ginger Leafy Green Shellfish Sauté Dinner Lunch Scallop Bell Pepper Lettuce Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 9
Steps:
- Combine 1/2 cup flour and sesame seeds in small bowl. Lightly dust scallops with remaining 1/4 cup flour. Dip each scallop into beaten eggs, then dredge in sesame seed-flour mixture; shake off excess. Heat 2 tablespoons canola oil and 1 tablespoon sesame oil in each of 2 heavy large skillets over medium-high heat. Add 8 scallops to each skillet and sauté until golden brown and cooked through, about 3 minutes per side. Transfer scallops to paper towels and drain.
- Toss greens and red peppers with enough Ginger Vinaigrette to coat. Mound salad in center of 4 plates. Arrange 4 scallops around each salad and serve.
SEARED SESAME SCALLOPS
Yield Serves 2 as main a course
Number Of Ingredients 8
Steps:
- In a small bowl stir together sesame seeds, salt, and pepper. Remove tough muscle from side of each scallop if necessary and pat scallops dry. Dip flat sides of each scallop in sesame mixture. In a 12-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and sauté scallops on flat sides until sesame seeds are golden and scallops are just cooked through, about 4 minutes total.
- Serve scallops with couscous and lemon wedges.
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Reviews 8Category SaladCuisine MediterraneanEstimated Reading Time 3 mins
- Add 1 teaspoon kosher salt to 1 ½ cups water and bring it to a boil. Place the bulgur wheat in a bowl and pour over the boiling salted water. Cover and allow to sit until tender: about 7 minutes for fine-grind and 15 minutes for medium-grind bulgur.
- Meanwhile, finely dice the tomatoes, removing the core and seeds. Thinly slice the green onions and mince the garlic. Chop the fresh parsley and fresh mint. Zest 1 lemon.
- When the bulgur is finished, fluff it with a fork. Add tomatoes, green onions, garlic, parsley, mint, lemon zest, olive oil, lemon juice, a few pinches kosher salt, and fresh ground pepper. Stir gently to combine. Serve with additional lemon wedges.
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