Sesame Scallop Salad With Ginger Vinaigrette Recipes

GRILLED SHRIMP SALAD WITH SESAME GINGER VINAIGRETTE

Steps:

• Brush shrimp with 2 to 3 tablespoons Ginger Sesame Vinaigrette. Grill over medium-high heat 3 to 4 minutes or until pink, turning once.
• Divide salad on 2 large plates. Arrange shrimp, tomatoes, mushrooms and green onions on each. Drizzle with Ginger Sesame Vinaigrette, to taste. Refrigerated leftovers.

SESAME GINGER VINAIGRETTE

Steps:

• Place all of the ingredients in a minichop or blender (because the amounts are small, I prefer a minichop) and blend until homogenized.

GRILLED SHRIMP SALAD WITH SESAME GINGER VINAIGRETTE

Steps:

• Brush shrimp with 2 to 3 tablespoons Ginger Sesame Vinaigrette. Grill over medium-high heat 3 to 4 minutes or until pink, turning once.
• Divide salad on 2 large plates. Arrange shrimp, tomatoes, mushrooms and green onions on each. Drizzle with Ginger Sesame Vinaigrette, to taste. Refrigerated leftovers.
• Combine 1/3 cup rice vinegar, 1/4 cup toasted sesame seed, 1 tablespoon soy sauce, 2 teaspoons finely chopped ginger, and 2 teaspoons minced garlic in blender container. Cover; blend until smooth. Slowly add 2/3 cup canola oil and 1/3 cup sesame oil in thin stream, until blended. Makes about 1-1/2 cups.

SESAME-SCALLOP SALAD WITH GINGER VINAIGRETTE

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.

SESAME-CRUSTED, PAN-SEARED SCALLOPS WITH ASIAN VINAIGRETTE

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