Recipe for Grilled Scallops with Vegetables and Hoisin-Orange Sauce 
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Yield:
4
Ingredients:
Amount Ingredient
SAUCE ----------------
1 jar hoisin sauce sauce - (8 1/2 oz)
(available at Asian markets)
1/3 cup orange juice
1/2 tbl unseasoned rice vinegar
1 tbl grated orange peel
2 x garlic cloves minced
2 tsp minced peeled fresh ginger
----------------- VEGETABLES ----------------
3 tbl fresh lime juice
2 tbl 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 cup cilantro leaves - (from large bunch)
1/2 x red onion very thinly sliced
Salt to taste
Freshly-ground black pepper to taste
----------------- SCALLOPS ----------------
1/2 tsp whole coriander seeds
1 tbl oriental sesame oil
1 tbl minced peeled fresh ginger
12 lrg sea scallops
Instructions:
Instructions: 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.

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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