Seared Sesame Sea Scallop Salad

Seared Sesame Sea Scallop Salad

16 each Sea Scallops
1 T Tamari or Lite Soy Sauce
2 T Sesame Oil
1 tsp. Sesame Seeds
16 each Asian Pear Slices
8 C Mixed Greens
8 T Sesame Vinaigrette
½ C Carrots, julienned
½ C Daikon Root, julienned
½ C Radish Sprouts
Black Sesame Seeds, for garnish

Sesame Vinaigrette (makes approx. 1 ½ Cups)
1 tsp. Garlic, chopped
2 tsp. Ginger, chopped
1 ½ T Tamari or Lite Soy Sauce
1 tsp. Dijon Mustard
½ tsp. Sriracha Sauce
½ C Seasoned Rice Vinegar
2 tsp. Honey
¾ C Sesame Oil
¾ C Olive Oil
1 tsp. Salt

Place all ingredients in blender, except for oils. Blend well, adding oil slowly.


Marinade for Scallops
Place scallops in a bowl. Add sesame oil, tamari sauce, sesame oil and seeds. Mix gently and let set in refrigerator for 1 hour.

Vegetable Salad (topping)
Mix together carrots, daikon root and sprouts. Set aside.


Scallops
In a large hot sauté pan, sear scallops on one side until nicely golden brown. Turn over and place in 400 degree oven for 3-5 minutes.

Assembly
Place mixed greens in a bowl with the asian pear slices and sesame vinaigrette. Toss gently and place on four plates, making sure each plate has 4 slices of pear. Place scallops on salad. Garnish with vegetable mix on top and sprinkle with black sesame seeds.

Servings: 4
Recipe by: Enchantment Resort