Sesame Ginger Scallops
I mixed a packet of sesame ginger marinade with 5 cups of water, placed 12 large scallops inside with flavor ribs, vacuumed, then tumbled for 3 minutes.
I removed the scallops and placed them on a paper towel lined tray. I pressed the tops of the scallops with additional towels and allowed them to air dry for about 10 minutes.
I heated a stainless steel skillet over med-high heat until very hot, added a couple of tablespoons high-quality oil…I like grape seed but canola works too, and watched for the oil to become hot and shimmer.
I pressed both sides of the scallops with paper towels one final time to ensure the surface was dry, then placed 3 at a time into the pan. Make sure you don’t move them around, just place in the pan and cook for about 2 minutes. Use a steel spatula to lift and turn them gently. Allow the other side to crust over, about 2 minutes.
Serve on salad or place atop a chinese condiment like plum sauce or a dot of hoisin sauce. Sprinkle with black sesame seeds.
Option: You can use 1 1/2 tablespoons butter with 1 1/2 tablespoons of oil in the pan to increase flavor.