Asian Style Grilled Scallops with Somen Noodle Salad & Cilantro Vinaigrette

Directions

Pat scallops with a paper towel until both sides are dry and season the scallops with salt and pepper and coat one side with black sesame seeds.

Sauté over a moderate flame using canola oil for 2 to 3 minutes on each side, or until the scallops are cooked. Cool to room temperature.

Toss cooked and chilled Somen noodles, romaine, celery and red onion with three-fourths of the vinaigrette and season to taste with salt and pepper.

Assembly:

Arrange some of the noodle mixture in the center of each plate.

Place two scallops on top of the noodles and spoon the remaining vinaigrette over the scallops and around the plate.

Garnish the top of scallops with zests of lime and lemon and micro greens.