Seared Sesame Sea Scallop Salad

16 each Sea Scallops
1 T Tamari or Lite Soy Sauce
2 T Sesame Oil
1 tsp Sesame Seeds
16 each Asian Pear Slices
8 C Mixed Greens
8 T Sesame Vinaigrette
1/2 C Carrots, julienned
1/2 C Daikon Root, julienned
1/2 C Radish Sprouts
Black Sesame Seeds, for garnish

Sesame Vinaigrette (makes approx. 1 1/2 Cups)
1 tsp Garlic, chopped
2 tsp Ginger, chopped
1 1/2 T Tamari or Lite Soy Sauce
1 tsp Dijon Mustard
1/2 tsp Sriracha Sauce
1/2 C Seasoned Rice Vinegar
2 tsp Honey
3/4 C Sesame Oil
3/4 C Olive Oil
1 tsp Salt

Place all ingredients in blender, except for oils. Blend well, adding oil slowly.

Marinade for Scallops
Place scallops in a bowl. Add sesame oil, tamari sauce, sesame oil and seeds. Mix gently and let set in refrigerator for 1 hour.

Vegetable Salad (topping)
Mix together carrots, daikon root and sprouts. Set aside.

Scallops
In a large hot sauté pan, sear scallops on one side until nicely golden brown. Turn over and place in 400 degree oven for 3-5 minutes.

Assembly
Place mixed greens in a bowl with the Asian pear slices and sesame vinaigrette. Toss gently and place on four plates, making sure each plate has 4 slices of pear. Place scallops on salad. Garnish with vegetable mix on top and sprinkle with black sesame seeds.

Servings: 4
Recipe by: Enchantment Resort