Sesame crusted sea scallops

with orange and ginger glaze, served on sautéed garlic spinach.

Pre-prep. Instructions:
Equipment needed:

To change the number of servings enter a new number for the yield and click Recalculate.
All number will not work, if your request is not calculatedproperly try a slightly smaller or large number.

Ingredients:

Directions:

1. Remove the small tendon on the side of each scallop; it is very 
   tough when cooked.To coat the scallops you will need 
   three container, ne to hold the flour,one to hold the egg wash 
   and one to hold the bread crumb mixed with the black and white 
   sesame seeds. You will also need a plate to put the 
   breaded scallops on.
2. Season the scallops with salt and pepper to taste, 
   then starting with the flour dredge the scallops a few at a time, 
   next yinto the egg wash and finally coat with the sesame 
   bread crumbs. Place on a plate or pan and refrigerate for 
   at lest 1/2 hour so the crust can set up.
3. While the coated scallops are setting up make the orange 
   ginger glaze.In a heavy medium sized saucepan combine 
   the orange juice, chicken stock,ginger, shallots and 
   sherry or wine.Bring to a boil reduce to about 1 cup. 
   When reduce add the cornstarch water mixture and bring back to a 
   boil remove from heat if the sauce is to thick add a little water. 
   The sauce should be thick enough to lightly coat the 
   fried scallops. Keep the sauce warm on a very low heat.
4. To fry the scallops, pour the oil into a deep-sided skillet or a 
   deep fryer and heat to 350°. Fry the scallops on both sides until 
   golden brown.Drain on paper towels.
5. For the spinach. In a large fry pan sauté the garlic in the 
   olive oil until lightly golden the add washed spinach and cook 
  just to wilt. Season to taste with salt and pepper.
6. To plate place 1/4 of the spinach on each of 4 warmed plates
   place 1/4 ofthe scallop on top of each and lightly coat 
   with some of the glaze.Serve immediately.

This recipe furnished by the Chef Ben Web Site
written by Benjamin M. Goldberg
www.chefben.com

Sesame crusted sea scallops

with orange and ginger glaze, served on sautéed garlic spinach.

Pre-prep. Instructions: Equipment needed:

To change the number of servings enter a new number for the yield and click Recalculate.All number will not work, if your request is not calculatedproperly try a slightly smaller or large number.

Pre-prep. Instructions:
Equipment needed:

To change the number of servings enter a new number for the yield and click Recalculate.
All number will not work, if your request is not calculatedproperly try a slightly smaller or large number.