Sesame-crusted Scallops and Spinach Salad with Asian Vinaigrette
Sesame-crusted Scallops and Spinach Salad with Asian Vinaigrette might be It is a good option if you're following a gluten free, fodmap friendly, whole 30, and vegan diet. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
Rinse scallops and pat dry.
Place sesame seeds in a shallow dish; dip both sides of each scallop into sesame seeds.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
Add half the scallops; cook 2 to 3 minutes on each side, being careful not to overcook.
Remove from skillet and keep warm. Repeat procedure with remaining oil and scallops.
Divide Spinach Salad evenly among 4 serving plates. Top with scallops and serve with remaining Asian Vinaigrette (see recipe below).
Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir
Chardonnay, Chenin Blanc, and Pinot Noir are great choices for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Hanna Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.
![Hanna Chardonnay]()
Hanna Chardonnay
With a color of brilliant honey and golden straw, this wine brings aromas of grilled peach, pear pie, with caramel, plantain,Pineapple. On the palate, fresh slice apple with pie crust, caramel, pear pie, grilled peach, toast and banana.