Lemon Sesame Scallops

Well the Cider Brined Pork Chops were a smashing success in my opinion. Fantastic cozy dinner for a frigged Saturday night in Chicago. We had really bad weather here all weekend, so after work I went grocery shopping for everything I needed, and stayed in to catch up on some recipes I wanted to try out. This simple Lemon sesame scallop recipe was served Sunday night with some glass noodles and sliced bell peppers. The presentation was so colorful, and the variety of flavors was incredible!

Ingredients

• 2 tablespoons sesame seeds
  
• 1/2 cup fine dry breadcrumbs
  
• 1 tablespoon freshly grated lemon zest
  
• 1/2 teaspoon salt, divided
  
• Freshly ground pepper to taste
  
• Pinch of cayenne
  
• 1/3 cup all-purpose flour
  
• 1/2 cup buttermilk
  
• 1 large egg white
  
• 1/2 teaspoon salt
  
• 1 pound dry sea scallops
• 2 tablespoons cornstarch
  
• Lemon wedges for garnish
  
• 1 tart apple, peeled and thinly sliced

Recipe Directions
Preheat oven to 450°F. Spread sesame seeds in a baking pan and toast in the oven as it warms up, stirring often, until golden brown, about 5 to 7 minutes. Coat a wire rack that is large enough to hold scallops in a single layer with cooking spray. Place the rack on a baking sheet and set aside. Combine the toasted sesame seeds, breadcrumbs, lemon zest, 1/4 teaspoon salt, black pepper and cayenne in a bowl. Set aside. Whisk flour, buttermilk, egg white and the remaining 1/4 teaspoon salt in another bowl until creamy and smooth. Pat scallops dry with paper towels. Place cornstarch in a shallow bowl, dredge a scallop and shake to remove excess. Using tongs or 2 forks, dip scallop in the buttermilk mixture, and then in the breadcrumb mixture, shaking to remove excess breading. Place on the prepared rack, and repeat with remaining scallops. Scallops should not touch. Bake the scallops until the coating is golden brown and the scallops are firm and opaque in the center, 12 to 15 minutes. Serve hot with lemon wedges.
Source:Lemon Sesame Scallop Recipe