Grilled Scallops With Vegetables and Hoisin-Orange Sauce

• Total Time: 1 hrs 21 mins
• Prep Time: 1 hrs 15 mins
• Cook Time: 6 mins

Ingredients:

Servings: 2

Sauce

• 1 (8 ½ ounce) jar hoisin sauce
• 1⁄3; cup orange juice
• 1 ½ tablespoons unseasoned rice vinegar
• 1 tablespoon grated orange rind
• 2 garlic cloves , minced
• 2 teaspoons minced peeled fresh ginger

Vegetables

• 3 tablespoons fresh lime juice
• 2 tablespoons oriental sesame oil
• 1 teaspoon chili-garlic sauce
• 1 teaspoon fish sauce
• 1 bunch watercress , trimmed
• 1 medium cucumber , peeled, seeded, cut into matchstick-size strips
• 1 medium carrot , peeled, cut into matchstick-size strips
• ¾ cup cilantro leaf
• ½ red onion , very thinly sliced

SCALLOPS

• 1 ½ teaspoons whole coriander seeds
• 1 tablespoon oriental sesame oil
• 1 tablespoon minced peeled fresh ginger
• 12 large sea scallops

Directions:

1. Mix all sauce ingredients in a bowl.
2. Mix first 4 vegetable ingredients in a large bowl.
3. Add watercress, cucumber, carrot, cilantro and onion; toss to blend.
4. Season with salt and pepper.
5. Let stand for 30 minutes or chill up to 1 hour, tossing occasionally.
6. Stir coriander seeds in small skillet over medium heat until fragrant and slightly darker, about 2 minutes.
7. Transfer seeds to a plastic bag.
8. Using mallet or hammer, coarsely crack seeds.
9. Combine sesame oil and ginger in medium bowl; mix in coriander seeds and then scallops.
10. Let stand at least 30 minutes or chill up to 1 hour.
11. Prepare barbecue to medium-high heat.
12. Thread 3 scallops onto each of 4 skewers.
13. Brush barbecue rack with oil to prevent sticking.
14. Grill scallops until just opaque in center, about 3 minutes per side.
15. Divide vegetables among 2 plates.
16. Top each with scallops and serve, passing Hoisin-Orange sauce separately.

Reviews

[Maito]

Probably my favorite scallop dish, really delicious. I made 2/3 of the scallops and 1/3 of the sauce for 2 people. The salad stands on its own too, though I did halve the sesame oil, fish sauce and onion for our taste. Thanks, Ashley!