Skewered Scallops With Orange-Sesame Dipping Sauce
By á-174942
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Ingredients
- SAUCE:
- 1/4 cup honey
- 1/4 cup unseasoned rice vinegar
- 2 teaspoons minced peeled fresh ginger
- 2 teaspoons soy sauce
- 2 teaspoons chili-garlic sauce (available at Asian markets and in the Asian foods section of many supermarkets)
- 1 teaspoon oriental sesame oil
- 1 teaspoon grated orange peel
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh mint
- 2 tablespoons toasted sesame seeds
- Salt to taste
- Freshly-ground black pepper to taste
- SCALLOPS:
- 2 tablespoons peanut oil
- 1 tablespoon oriental sesame oil
- 18 medium sea scallops side muscles trimmed
- Salt to taste
- Freshly-ground black pepper to taste
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh cilantro
- 18 wooden skewers - (6" long)
Details
Servings 6
Preparation
Step 1
For Sauce: Mix first 7 ingredients in medium bowl to blend well. (Can be prepared 1 day ahead. Cover; chill.) Mix in remaining ingredients. Season orange-sesame sauce with salt and pepper.
For Scallops: Heat peanut oil and sesame oil in heavy large skillet over high heat. Sprinkle scallops with salt and pepper. Add to skillet; sauté until just opaque in center, about 2 minutes per side.
Transfer to large bowl. Add mint and cilantro; toss to coat. Thread 1 scallop onto each skewer. Arrange skewers decoratively on platter. Serve with sauce.
This recipe yields 6 appetizer servings.
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