Here’s another easy recipe that makes fast work out of dinner using Saucy Mama’s Pacific Rim Ginger Dressing. Scallops are Alan’s favorite so I thought I’d whip him up a quick appetizer (which ended up turning into dinner since he asked me to make a second batch)! This is another entry in the Saucy Mama Fab Five recipe contest!

Sesame Crusted Asian Scallops

• 1/2 lb. large scallops
• 1/2 cup sesame seeds
• 1/2 cup chicken stock or broth
• 1/3 cup Saucy Mama Pacific Rim Ginger Dressing
• 1 T. butter

Place seeds on a plate. Pat scallops dry (this is essential for a good sear), then press into sesame seeds to cover both flat sides of scallop. Preheat a stainless steel pan (preferably anything but nonstick since you’ll want  a good sear on the scallops) over med-high heat; add canola oil (or another oil with a neutral flavor and high smoke point). Add scallops to pan – with one of the sesame seed sides down – and don’t touch them!! After a minute or two, when the first side is well-browned, flip ONE TIME and sear the other side until that is also well-browned (2-4 minutes total). Remove scallops from pan.

Immediately add chicken stock to pan – it will boil up and steam like crazy – this is fine. Add Pacific Rim Ginger Dressing and scrape pan to bring up any brown bits at bottom of pan. Continue to reduce until you reach “nappè” consistency (where it coats the back of a spoon). Basically you’re looking for a nice glaze. Turn off heat, swirl in butter and add scallops back to pan. Tilt pan and use a spoon to cover scallops with dressing (you’re also reheating them at this point).

Spear each scallop with a toothpick and place on serving tray. Enjoy!

ps. Feel free to add a small thai basil leaf and wrap around the scallop!

Cheers,