Grilled Scallops With Vegetables And Hoisin-Orange Sauce

Grilled Scallops With Vegetables And Hoisin-Orange Sauce
Grilled Scallops With Vegetables And Hoisin-Orange Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • SAUCE:

  • 1

    jar hoisin sauce sauce - (8 1/2 oz) (available at Asian markets)

  • 1/3

    cup orange juice

  • 1 1/2

    tablespoons unseasoned rice vinegar

  • 1

    tablespoon grated orange peel

  • 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 (available at Asian markets)

  • 1

    teaspoon fish sauce (nam pla) (available at Asian markets)

  • 1

    bunch watercress trimmed

  • 1

    medium cucumber peeled, seeded, and cut into matchstick-size strips

  • 1

    medium carrot peeled, and cut into matchstick-size strips

  • 3/4

    cup cilantro leaves - (from large bunch)

  • 1/2

    red onion very thinly sliced

  • Salt to taste

  • Freshly-ground black pepper to taste

  • SCALLOPS:

  • 1 1/2

    teaspoons whole coriander seeds

  • 1

    tablespoon oriental sesame oil

  • 1

    tablespoon minced peeled fresh ginger

  • 12

    large sea scallops

  • Vegetable oil

Directions

For sauce: Mix all ingredients in bowl. (Can be made 1 week ahead. Cover; chill. Bring to room temperature before using.) For vegetables: Mix first 4 ingredients in large bowl. Add watercress, cucumber, carrot, cilantro, and onion and toss to blend. Season with salt and pepper. Let stand 30 minutes or chill up to 1 hour, tossing occasionally. For scallops: Stir coriander seeds in small skillet over medium heat until fragrant and slightly darker, about 2 minutes. Transfer seeds to plastic bag. Using mallet or hammer, coarsely crack seeds. Combine sesame oil and ginger in medium bowl; mix in coriander seeds, then scallops. Let stand at least 30 minutes or chill up to 1 hour. Prepare barbecue (medium-high heat). Thread 3 scallops onto each of 4 skewers. Brush barbecue rack with oil to prevent sticking. Grill scallops until just opaque in center, about 3 minutes per side. Divide vegetables among 4 plates. Top each with scallops and serve, passing hoisin-orange sauce separately. This recipe yields 4 appetizer servings.

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