Grilled Scallops With Vegetables and Hoisin-Orange Sauce |
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Prep Time: 1 Minutes Cook Time: 6 Minutes |
Ready In: 7 Minutes Servings: 2 |
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Ingredients:
1 (8 1/2 ounce) 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 |
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 |
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.
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