Grilled Scallops With Vegetables and Hoisin-Orange Sauce

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1hr 21mins

Ingredients Nutrition


  1. Mix all sauce ingredients in a bowl.
  2. Mix first 4 vegetable ingredients in a large bowl.
  3. Add watercress, cucumber, carrot, cilantro and onion; toss to blend.
  4. Season with salt and pepper.
  5. Let stand for 30 minutes or chill up to 1 hour, tossing occasionally.
  6. Stir coriander seeds in small skillet over medium heat until fragrant and slightly darker, about 2 minutes.
  7. Transfer seeds to a plastic bag.
  8. Using mallet or hammer, coarsely crack seeds.
  9. Combine sesame oil and ginger in medium bowl; mix in coriander seeds and then scallops.
  10. Let stand at least 30 minutes or chill up to 1 hour.
  11. Prepare barbecue to medium-high heat.
  12. Thread 3 scallops onto each of 4 skewers.
  13. Brush barbecue rack with oil to prevent sticking.
  14. Grill scallops until just opaque in center, about 3 minutes per side.
  15. Divide vegetables among 2 plates.
  16. Top each with scallops and serve, passing Hoisin-Orange sauce separately.

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