Sesame-Crusted Scallops with Green Onion Sauce

A white-and-black duo of sesame seeds provide a dramatic color contrast, not to mention added flavor and crunch, to these Asian-inspired scallops.
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Serves: 4
Hands-on time: 20 minutes
Total time: 30 minutes

INGREDIENTS:

1 large head radicchio, quartered lengthwise, root intact
1 red onion, sliced crosswise into 1/2-inch-thick rounds
Olive oil cooking spray
Sea salt and fresh ground black pepper, to taste
2 tsp unseasoned rice vinegar or apple cider vinegar
16 large sea scallops (about 1 lb), patted dry
2 tbsp white sesame seeds
1 tbsp black sesame seeds
2 tsp tapioca flour
1/4 cup low-sodium chicken broth
1 1/2 tbsp low-sodium soy sauce
1 tbsp dry sherry, optional
1 tbsp minced fresh ginger
2 tsp sesame oil
1 tsp raw honey
3 green onions, thinly sliced

 INSTRUCTIONS:

Heat a grill pan on medium. Mist radicchio and red onion with cooking spray and sprinkle with salt and pepper. Add to grill and cook, turning once, until tender and lightly charred, 5 to 8 minutes. Transfer to a large bowl and drizzle with vinegar. Cover to keep warm and set aside.

Meanwhile, mist scallops with cooking spray. In a small bowl, combine sesame seeds and tapioca. Press scallops into mixture, turning to coat. Heat a large nonstick skillet on medium and mist with cooking spray. Working in batches, add scallops and cook, turning once, until golden and crispy on the outside and opaque throughout, about 6 minutes.

Meanwhile, in a small saucepan, combine broth, soy sauce, sherry (if desired), ginger, oil and honey. Bring to a boil. Remove from heat and stir in green onions. Divide scallops, radicchio and onion among serving plates. Spoon sauce overtop of scallops.

Nutrients per serving (4 sesame-crusted scallops and 1/4 of vegetables): Calories: 207, Total Fat: 7 g, Sat. Fat: 0.5 g, Monounsaturated Fat: 1 g, Polyunsaturated Fat: 1 g, Carbs: 13 g, Fiber: 2 g, Sugars: 4 g, Protein: 22 g, Sodium: 398 mg, Cholesterol: 37 mg

Nutritional Bonus: Low in saturated fat, radicchio is an excellent source of vitamin K and a good source of vitamin C, vitamin E, folate and copper.

TIP: If your grill grates are wide apart and you don’t have a grill basket, skewer vegetables to keep intact while grilling. The grilled vegetables are equally delicious enjoyed warm or at room temperature and the scallops can be replaced with an equal weight of jumbo raw, peeled and deveined shrimp.