Sesame Seared Sea Scallop's, Asian Slaw and a Ginger Soy Glaze

Serves 4

Prep time 20 minutes


Jumbo Sea Scallops 16 each

Black Sesame Seeds ½ cup

Sesame Seeds

Salad Oil ¼ cup

For the Asian salad:

Cole Slaw Mix 4 cups

Shredded Carrots 1 cup

Baby Spinach 2 cups

Clementine's, peeled into segments

Mayonnaise 3 tbsp.

Sweet Mirren 3 tbsp.

Cider Vinegar 3 tbsp.

Sesame Oil 2 tsp

Place all ingredients in a mixing bowl and toss well. Place in refrigerator and let sit for 1 hour.

For the Ginger Soy Glaze:

Soy Sauce 1 ¼ cups

Sweet Mirren 2 tbsp.

Sugar, Light Brown ½ lbs.

Vinegar, Rice Wine 2 tsp

Ginger, Fresh, Peeled and Sliced 1 inch


Place all in a heavy bottom sauce pan. Bring to a simmer and reduce by half. Place in a plastic container and refrigerate.In a not stick skillet on medium heat, sear the scallops on both sides for 2 to 3 minutes until cooked through. Pace some of the slaw on a plate in a 6 inch line. Place the scallops on top on the slaw. Grizzle with ginger soy glaze. Serve.