Skewered Scallops with Orange-Sesame Sauce

By Janet-2

Ingredients

• Sauce:
• 1/4 - 1/4 cup honey
• 1/4 - 1/4 cup unseasoned rice vinegar
• 2 - 2 tsp. minced peeled fresh ginger
• 2 - 2 tsp. soy sauce
• 2 - 2 tsp. chili-garlic sauce
• 1 - 1 tsp. oriental sesame oil
• 1 - 1 tsp. grated orange peel
• 2 - 2 tbsp. chopped fresh cilantro
• 2 - 2 tbsp. chopped fresh mint
• 2 - 2 tbsp. toasted sesame seeds
• Scallops:
• 2 - 2 tbsp. peanut oil
• 1 - 1 tbsp. oriental sesame oil
• 18 - 18 medium-size sea scallops
• 1 - 1 tbsp. chopped fresh mint
• 1 - 1 tbsp. chopped fresh cilantro
• 19 - 19 6-inch skewers

Preparation

Step 1

Sauce:
Mix first 7 ingredients in medium bowl to blend well. (Can be prepared 1 day ahead. Cover. Chill.) Season orange-sesame sauce with salt and pepper.

Scallops:
Heat peanut oil and sesame oil in heavy large skillet over high heat. Sprinkle scallops with salt and pepper. Saute until just opaque in center, about 2 minutes on each side. Transfer to large bowl. Add mint and cilantro to coat. Thread scallop onto each skewer. Arrange skewers on platter. Serve with sauce.