This is a crisp and refreshing salad that gets its bright Sesame Teriyaki flavor from our delicious seasoning in a light vinaigrette.
2 tablespoons Victoria Taylor’s Sesame Teriyaki 1
1 pound sea scallops
1 head Boston Bibb lettuce
1 carrot, sliced in a fine julienne and blanched
½ red onion, thinly sliced
½ cup light olive oil, plus 1 tablespoon olive oil
salt to taste
¼ cup plain rice wine vinegar
Place scallops on a plate sandwiched between 2 paper towels. Put in the refrigerator to keep cold until ready to cook. Wash and dry the lettuce thoroughly. Take the base lettuce leaves and arrange on a platter. Julienne the remaining leaves and place the sliced leaves in the center of the platter. Arrange the carrot and red onion on top of the lettuce. In a separate bowl combine the vinegar, olive oil, and Sesame Teriyaki. Set aside.
Heat the olive oil in a sauté pan over med-high heat. Sauté the scallops without crowding the pan. Make sure to get a good browning on top and bottom. Each scallop should be cooked 4 minutes each side, until done. Place on the platter with the salad fixings. Dress with the Sesame Teriyaki dressing and serve the leftover dressing on the side.
Tip: When purchasing fresh scallops you have a choice between Wet, Dry, and Diver Scallops. These names refer to how they are handled and harvested. Wet scallops are shucked on the boat and put into a container filled with water. This process preserves them for longer, but they absorb water giving them a less pure flavor and tougher texture. They also tend to be older at the store. Sometimes an additional preservative is added to the water. If you are going to use wet scallops we recommend soaking them in fresh water for about ½ hour before cooking. Dry scallops are shucked on the boat as well, but stored in a dry container with no water or preservatives. The flavor is more pure and concentrated. The shelf life is shorter, and they tend to be fresher in the store. Diver scallops refer to the method of harvesting – they are harvested by hand by divers. These tend to be the most expensive of the scallop types.