Grilled Scallops With Vegetables and Hoisin-Orange Sauce

• Ready In: 1 hr 21 mins
• Serves: 2

Ingredients

• Sauce

• 1 (8 1/2ounce) jar hoisin sauce
• 1⁄3 cup  orange juice
• 1 1⁄2 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
• 3⁄4 cup cilantro leaf
• 1⁄2 red onion, very thinly sliced

• SCALLOPS

• 1 1⁄2 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.