We love Scallops, but lately, it seems like they are completely unaffordable…so when we saw a great deal on them the other day, we couldn’t resist. On the same trip to the grocery store, we scored a batch of Seaweed Salad, so we opted to go with Asian flavours…but we also wanted to let the scallops stand on their own, so we decided to use sesame oil to cook them to add a subtle hint of delicious to them. We then topped them with some black sesame seeds for aesthetics! These scallops would be great as an entree or as an hors d’oeuvre…your call!
Se served these with over a bed of seaweed salad alongside Oyster Mushroom Fried Rice (recipe coming soon). However, they’d also pair well with Sesame Noodles and Kimchi Broccoli and Mushrooms or Sesame Blistered Peppers.
Time: 10 Minutes
- Sea Scallops
- Sesame Oil
- Black Sesame Seeds
- Pat your scallops dry with a paper towel, and give them a little salt sprinkle on top.
- Heat a cast iron pan, and add in some sesame oil.
- When your oil is hot, arrange your scallops in the pan.
- Sear for 2-3 minutes, and then flip, and sear for another 2-3 minutes.
- Plate, sprinkle some black sesame seeds atop, devour, and enjoy!