Tuesday, September 30, 2008

Triple sesame salad with scallops

1/4 cup soy sauce
1/4 cup rice wine or other vinegar
2 tablespoons sesame tahini or smooth peanut butter
1 tablespoon sesame oil
1/4 teaspoon crushed red pepper flakes, cayenne or ground chilies, or to taste
1 tablespoon honey
1/2 teaspoon peeled and chopped garlic
1 teaspoon peeled and chopped ginger
1 1/2 to 2 pounds sea scallops
6 to 8 cups mesclun or other salad greens, washed and dried
1/4 cup torn Thai or other basil, washed and dried, optional
2 tablespoons toasted sesame seeds

1. Prepare a gas or charcoal grill. Place soy, vinegar, tahini, sesame oil, red pepper, honey, garlic and ginger in a blender, and blend until smooth. When grill is hot, sprinkle scallops with salt and grill about 2 minutes a side; they should remain tender and undercooked in the middle.
2. Combine greens and basil, and divide among 4 plates. When scallops are done, place them on top of the greens. Drizzle with dressing, sprinkle with sesame seeds and serve.

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