Sesame-crusted Scallops and Spinach Salad with Asian Vinaigrette

Ingredients

• 2 tablespoons canola oil divided
• 1.5 pounds sea scallops 
• 0.3 cup and/or sesame seeds white black
• 4 servings spinach salad with asian vinaigrette

Equipment

• frying pan

Directions

1. Rinse scallops and pat dry.
2. Place sesame seeds in a shallow dish; dip both sides of each scallop into sesame seeds.
3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
4. Add half the scallops; cook 2 to 3 minutes on each side, being careful not to overcook.
5. Remove from skillet and keep warm. Repeat procedure with remaining oil and scallops.
6. Divide Spinach Salad evenly among 4 serving plates. Top with scallops and serve with remaining Asian Vinaigrette (see recipe below).