1 pt. rice vinegar
2 1/2 pts. Sterling oil
1/4 pt. sesame oil
1/4 pt. soy sauce
1 tbsp. finely chopped garlic
1 tbsp. ground fresh ginger

Combine all ingredients in bowl and mix well. (Yields: 2 quarts.)

SALAD:

2 to 3 oz. assorted seasonal greens
2 to 3 oz. sea scallops
1 oz. tomato julienne, peeled & seeded
1 green onion julienne
Black sesame seeds

Saute scallops in sesame oil, deglaze with soy sauce, reduce. Toss greens in vinaigrette. Arrange scallops on greens. Top with julienne tomato and green onions, sprinkle with sesame seeds. (Yields: 1 serving.)