Skillet-Seared Scallops with Carrot-Ginger Vinaigrette

Cooking Instructions

METHOD:

Place carrot, onion and ginger in food processor and puree for three minutes. While machine is running, add rice vinegar and sugar and, in a slow, steady stream, add 2 Tablespoons vegetable oil. Transfer the vinaigrette mixture to a separate container. In a small bowl, blend the sesame oil and soy sauce. Add the sesame-soy mixture to the carrot-ginger vinaigrette to taste. Season mixture with freshly ground pepper and additional salt to taste. Set aside while you prepare the scallops.

In a skillet, heat 1 Tablespoon oil over medium heat until very hot, but not smoking. Meanwhile, pull off and discard tough, crescent-shaped muscle from each scallop. Sprinkle scallops with pepper and salt. Add scallops to skillet. Cook scallops for 4-5 minutes or just until they turn opaque throughout. Do not turn scallops over. Transfer the scallops to warm plates and drizzle with the carrot-ginger vinaigrette.

Round Out the Meal:

With sweet potato and fennel puree (recipe below).

Kid Friendly:

Substitute cod or red snapper for the scallops.

Sweet Potato-Fennel Puree: 1 pound sweet potato, peeled and cubed Half of a small fennel bulb, chopped, about 4 ounces 2 sticks unsalted butter, room temperature Salt and white pepper Place sweet potato and fennel in a 4-quart saucepan and add cold water to cover. Bring to a boil. Simmer until tender, approximately 10 to 15 minutes. Drain vegetables well, transfer to a food processor and puree. Blend in butter. Season mixture with salt and white pepper. Makes 4 servings.