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  • Grilled Scallops With Vegetables And Hoisin Orange Sauce

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    Grilled Scallops With Vegetables And Hoisin Orange Sauce
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 jar hoisin sauce sauce - (8 1/2 ounce) (available at Asian markets)
    • 1/3 c. orange juice
    • 1 1/2 Tbsp. unseasoned rice vinegar
    • 1 Tbsp. grated orange peel
    • 2 x garlic cloves chopped
    • 2 tsp chopped peeled fresh ginger
    • 3 Tbsp. fresh lime juice
    • 2 Tbsp. oriental sesame oil
    • 1 tsp chili-garlic sauce (available at Asian markets)
    • 1 tsp fish sauce (nam pla) (available at Asian markets)
    • 1 bn watercress trimmed
    • 1 med cucumber peeled, seeded, and cut into matchstick-size strips
    • 1 med carrot peeled, and cut into matchstick-size strips
    • 3/4 c. cilantro leaves - (from large bunch)
    • 1/2 x red onion very thinly sliced Salt to taste Freshly-grnd black pepper to taste
    • 1 1/2 tsp whole coriander seeds
    • 1 Tbsp. oriental sesame oil
    • 1 Tbsp. chopped peeled fresh ginger
    • 12 lrg sea scallops Vegetable oil

    Directions

    1. For sauce: Mix all ingredients in bowl. (Can be made 1 week ahead. Cover; chill. Bring to room temperature before using.)
    2. For vegetables: Mix first 4 ingredients in large bowl. Add in watercress, cucumber, carrot, cilantro, and onion and toss to blend. Season with salt and pepper. Let stand 30 min or possibly refrigerateup to 1 hour, tossing occasionally.
    3. For scallops: Stir coriander seeds in small skillet over medium heat till fragrant and slightly darker, about 2 min. Transfer seeds to plastic bag. Using mallet or possibly hammer, coarsely crack seeds. Combine sesame oil and ginger in medium bowl; fold in coriander seeds, then scallops. Let stand at least 30 min or possibly refrigerateup to 1 hour.
    4. Prepare barbecue (medium-high heat). Thread 3 scallops onto each of 4 skewers. Brush barbecue rack with oil to prevent sticking. Grill scallops till just opaque in center, about 3 min per side.
    5. Divide vegetables among 4 plates. Top each with scallops and serve, passing hoisin-orange sauce separately.
    6. This recipe yields 4 appetizer servings.
    7. Comments: Here, sea scallops take an Asian turn when they are flavored with toasted coriander seeds, grilled, and teamed with a hoisin-orange sauce and vegetable salad.

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