Ingredients

• 2 tablespoons sesame oil
• 3 tablespoons soy sauce
• 2 bunches scallions, cut at an angle into 1-inch pieces
• 2 carrots, finely julienned, using a Japanese mandoline
• 1 1/2 tablespoons peanut oil
• 1 pound fresh sea scallops, cleaned
• Coarse salt

Instructions

1. In a small saucepan, heat sesame oil and soy sauce. Stir in scallions, and cook, covered, for 10 minutes. Add carrots, and cook for about 1 minute.
2. Heat peanut oil in a large saute pan over high heat. Season scallops with salt, and place in saute pan to sear until brown and crusty, about 2 minutes on each side.
3. To serve, place a bed of scallion-carrot mixture on the plate, and arrange scallops around it. Drizzle with any scallion liquid that may be left in pan.