Scallops with Sesame Seeds

Serves 2.

Time requirement: 15 minutes preparation, 10 minutes to cook. And 15 minutes to 2 hours to marinade the scallops.

What you will need:

¾ pound of large scallops, that should be about 8-10 scallops.

3 tablespoons soy sauce.

3 tablespoons apple cider vinegar.

1 tablespoons honey.

½ teaspoon finely diced red chili, such as serrano. If you want to avoid heat, use red bell pepper.

½ teaspoon finely diced poblano pepper. If you want to avoid heat, use green bell pepper.

2 thinly sliced scallions.

Grated zest from half of an orange.

1 teaspoon pink peppercorns.

¼ cup roasted sesame seeds. (You can buy these at the store in the spice ailse.)

Spray oil

1 head bibb lettuce.

Preparation:

Rinse the scallops under running water and pat dry with paper towels.

In a bowl, combine soy, cider vinegar, honey, diced chilis or sweet peppers, sliced scallion, and orange zest. Mix well. Crush the pink peppercorns and these and the scallops to the marinade for 15 minutes on the counter. Or, cover and refrigerate for to up to 2 hours.

Pour the sesame seeds onto a plate and set aside.

Separate the lettuce leaves. Wash and dry. If you have it, use a salad spinner to dry the lettuce. Divide the lettuce leaves between 2 serving plates. Set the plates aside.

When the time comes to cook, remove the scallops from the marinade and dry with paper towels. Reserve the marinade. Roll each scallop in the sesame seeds to coat the outer edge, but not the top or bottom. Although it is unavoidable that you will get some sesame on the top and bottom of the scallops. Scrape them off with the back of a knife.

Coat a 10- or 12-inch frypan with spray oil. Heat the pan over a medium heat. When the oil is hot (beading and browning) add the scallops and cook 2 minutes on each side. Divide the cooked scallops between the serving plates. Pour the marinade into the frypan. Deglaze the pan and allow to the marinade to reduce by half or more or until it just becomes a little syrupy. Pour over the scallops and lettuce. That’s it. Serve it up.

Note: Use a pan that does not crowd the scallops. 6-8 scallops fit easily in a 10-inch pan, more you probably will need a 12-inch pan.

Alternative: this works well with thick tuna steaks. Marinade the tune, coat the edges, and cook for 2 minutes on each side.

Works with tuna!