Grilled Scallops With Vegetables and Hoisin-Orange Sauce

Name: Grilled Scallops With Vegetables and Hoisin-Orange Sauce
Prep time: 1 h 15 min
Cook time: 6 min
Total time: 1 h 21 min
Yield: 2 serving(s)
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

Submitted by Ashley U

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Ready In:: 1hr 21mins
Ingredients:: 19
Serves:: 2

ingredients

Sauce
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
Vegetables
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
SCALLOPS
1 ¹⁄₂ teaspoons whole coriander seeds
1 tablespoon oriental sesame oil
1 tablespoon minced peeled fresh ginger
12 large sea scallops

directions

Mix all sauce ingredients in a bowl.
Mix first 4 vegetable ingredients in a large bowl.
Add watercress, cucumber, carrot, cilantro and onion; toss to blend.
Season with salt and pepper.
Let stand for 30 minutes or chill up to 1 hour, tossing occasionally.
Stir coriander seeds in small skillet over medium heat until fragrant and slightly darker, about 2 minutes.
Transfer seeds to a plastic bag.
Using mallet or hammer, coarsely crack seeds.
Combine sesame oil and ginger in medium bowl; mix in coriander seeds and then scallops.
Let stand at least 30 minutes or chill up to 1 hour.
Prepare barbecue to 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 2 plates.
Top each with scallops and serve, passing Hoisin-Orange sauce separately.

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Reviews

Probably my favorite scallop dish, really delicious. I made 2/3 of the scallops and 1/3 of the sauce for 2 people. The salad stands on its own too, though I did halve the sesame oil, fish sauce and onion for our taste. Thanks, Ashley!

Maito

RECIPE SUBMITTED BY

Ashley U

Bellingham, WA

I live in the beautiful, rainy northwest. I'm currently working as a CNA taking care senors with mental illness. I love cooking and would like someday to own my own resturant. My passions include photography, cooking, reading and of course, shoping. I enjoy swiming and hiking.

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