Ingredients

• 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

Instructions

1. Special equipment: 12 Chinese soup spoons*
2. 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