PAN SEARED SEA SCALLOPS WITH CILANTRO GREMOLATA ENNOY DAN:

      PAN SEARED SEA SCALLOPS WITH SESAME CILANTRO GREMOLATA

                                                                                             By CHEF DAN

Serves 2

INGREDIENTS:

2 tablespoons mirin

2 tablespoons lime juice

3 teaspoons tamarind paste

2 teaspoons sesame oil

1/2- thumb-size fresh ginger, grated

8 large sea scallops

1 tablespoon toasted sesame seeds

1 tablespoon vegetable oil.

GREMOLATA:

Zest from 1 lime

1 garlic clove, minced

2 tablespoon cilantro

DIRECTIONS;

In a bowl add all ingredients and mix well.

DIRECTIONS:

1.   In a bowl combine mirin and next 4 ingredients:

2.   Add scallops, toss and set aside for 15 minutes.

3.   Meanwhile, in a bowl combine gremolata; set aside.

4.   In a skillet add oil over high-heat and when sizzling.

5.   Take the scallops from the marinate, pat dry and season with S. &. P.

6.   Cook the scallops until nicely browned on both sides, about 1 minute.

7.   Sprinkle with the gremolata mixture.

ENJOY DAN:                                                    PLANT SEEDS & SING SONGS: