Sesame-Crusted, Pan-Seared Scallops with Asian Vinaigrette Recipe | Bob Blumer | Food Network

Ingredients

• 1 tablespoon finely grated fresh ginger
• 2 garlic cloves, minced
• 1 green onion, minced
• 2 tablespoons cilantro leaves, minced
• 1 tablespoon rice wine vinegar
• 1 tablespoon toasted sesame oil
• 1 tablespoon soy sauce
• 2 tablespoons canola oil, divided
• 1 tablespoon sake (only if an open bottle is nearby)
• 12 bite-sized sea scallops
• Salt and pepper
• 1/2 cup sesame seeds