Seared Sea Scallops with Nori Vinaigrette

Ingredients:

1 lb Clearwater Sea Scallops, thawed
Salt and black pepper
1 tablespoon Oil (for searing)

Nori Vinaigrette Ingredients:

2 tablespoons Rice vinegar
1 tablespoon Sugar
1 tablespoon White miso
1/4 cup Olive oil
1 teaspoon Sesame oil
1 sheet Toasted nori, torn
1/2 teaspoon Fresh lemon zest
Salt to taste

Method:

Combine rice vinegar, sugar, miso, olive oil, sesame oil, torn nori, and lemon zest in a blender. Blend until smooth and emulsified, then season with salt to taste.

Pat scallops dry thoroughly with paper towel and season with salt and pepper. Heat oil in a skillet over high heat. Sear scallops* for 2 minutes per side until golden brown. Transfer to a serving plate and drizzle generously with the Nori Vinaigrette. Serve immediately.

*Scallops may need to be cooked in batches, depending upon size of pan.