Sesame scallop salad starter

NZ Woman's Weekly 17/2/2008

Your
Rating:

Ratings: No ratings yet

Ingredients

2 tbsp	Vegetable oil
3½ dozen	Scallops
150 g	Mesclun leaves
¼ cup	Japanese pickled ginger

Sesame dressing

2 tbsp	Sesame oil
3	Limes
1 tsp	Brown sugar
2 tbsp	White sesame seeds
2 tbsp	Black sesame seeds
1 to taste	Salt & freshly ground pepper

Directions

Heat a little vegetable oil, such as canola or rice bran oil in a frying pan and brown the scallops in batches for 30 to 60 seconds on each side to cook. Remove to one side (the scallops can be refrigerated until ready to serve).
To serve, arrange a little salad in the centre of each plate. Arrange four scallops per person and a little pickled ginger on each plate.
To prepare the sesame dressing, combine dressing ingredients ( make sure its not the lime itself but the juice of limes added to the dressing) and season well with salt and pepper. Drizzle dressing over the salads before serving at room temperature.

Tip: When catering for large numbers, it is a good idea to prepare a cold starter and a cold dessert so there is only one hot course (the main course) to serve for the occasion.